My To-Try Recipes – Wanna Cook With Me?

So, a disclaimer . . . these are dishes I haven’t yet tried, but that I’ve flagged in various magazines and on-line.  I’m including links, and I’m going to try to make at least a few in the next week or so.  How ’bout we mix up our routines and expand our repertoires together?  If you try any of these, please post a comment and let everyone know what you tried and how it was!

This delicious Arugula Pesto Wheatberry recipe landed in my in-box today.  If you haven’t checked out Heidi Swanson’s 101 Cookbooks site, get with it!  She is an award-winning, go-to resource for whole food cooking.  There are LOTS of vegetarian options here.

It’s still summer, thank goodness, and many of us love a good burger on the grill.  I flagged this recipe for Grilled Turkey Burgers With Cheddar And Smoky Aioli in August’s Bon Appetit – don’t panic, it’s from their “Fast Easy Fresh” section, so it’s approximately 40 minutes from counter to table – definitely do-able – and you can even make the burgers up to 4 hours ahead and throw ‘em in the fridge ’til you’re ready to grill.  This has one of my favorite ingredients, smoked paprika – I will eat almost anything with smoked paprika in it (that and butter, but that’s for another post).

Also from the August Bon Appetit, a good farmers’ market recipe – Orecchiette With Fresh Mozzarella, Grape Tomatoes And Garlic Chives.  Instead of the pea-sized mozz. from Trader Joe’s that they suggest, I’d hit up a local farmers’ market and score some uber-fresh mozzarella from Fiore di Nonno Cheese - for the Belmontians reading here, they’re at our market on Thursdays.

Summer’s a great time for super-easy, casual suppers.  Cooking Light’s August issue has a good-looking recipe for a Chicken and Roquefort Sandwich that’d be nice with a cold beer or glass of wine, if you like those sorts of things. Serve it up with some crudites or a quick tossed salad as a side.

More quinoa, please!  Food & Wine’s August issue has a simple Quinoa Salad With Sugar Snap Peas that’d make an interesting side to some grilled tofu or chicken. I’m always looking for new ways to eat quinoa.  This would look especially beautiful if you can find red quinoa.

For a simple, seasonal dessert, the kings of food-porn at Gourmet send our way a delicious-looking Yogurt Cake With Currant Raspberry Sauce - again, don’t get tense, it’s a sheet cake and if you can’t find or don’t want to deal with fresh currants, you can use more raspberries (see Cooks’ Notes in the recipe).  And do you realize how impressed your fans will be when you turn out a from-scratch cake?  They really are worth the effort.  Trust me on this.

© 2009, Sarah. All rights reserved.

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