By Victor Antoine d'Avila-Latourrette
A Benedictine monk and nine-time writer follows up his one year of Monastery Soups with an analogous ode, this time to the healthy, palate-pleasing salad. D'Avila-Latourrette, resident monk at Our woman of the Resurrection Monastery, close to Millbrook, N.Y., has accrued enormous quantities of eclectic salad recipes from worldwide. prepared by way of the month, each one of those commonly vegetarian salads (some comprise egg, cheese or fish) demand the end result, grains and greens applicable to the season. Salads diversity from classics similar to Caesar Salad and German Potato Salad to rustic Dutch-Style Egg and Cheese Salad, directly to extra unique fare, equivalent to Capered Deviled Eggs with Beets and Remoulade Sauce. The recipes are hassle-free and comprise worthwhile feedback on how and while to serve every one dish, as d'Avila-Latourrette tells readers no matter if a salad is suitable for a party or an outside picnic, if it may be served chilled or at room temperature and if it may be eaten ahead of the entrée or as a palate cleaner sooner than dessert. each one web page comprises a suitable and unique proverb or short quote approximately consuming, cooking or the non secular lifestyles. a piece on "Salad Basics" and one other on "Salad Oils, Vinegars, and Dressings" body the recipes firstly and finish of the e-book, respectively.
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Additional info for Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons
Remove from skillet with a slotted spoon; stir in basil. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. To assemble pie, in the bottom of a 9×3-inch springform pan spread 1/2 cup of the pasta sauce. Arrange 3 to 4 of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinachmushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles.
Stir in tiny shells. Spread about 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with the remaining pasta sauce. Bake, covered, for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. , 42 g total fat (25 g sat. , 3 g dietary ﬁber, 40 g protein.
21 g total fat (10 g sat. , 3 g dietary ﬁber, 16 g protein. indd 51 8/24/11 10:55 PM hall of fame 52 The buttery maple syrup glaze in this side dish is certain to make converts to the brilliant butternut, one of early autumn’s most flavorful squashes. casserole butternut squash with maple and bourbon prep: 10 minutes bake: 1 hour 15 minutes oven: 350°F makes: 4 servings dish: 3-quart 1 11/2 - to 2-pound butternut squash, halved lengthwise and seeded 1 /4 cup pure maple syrup 1 /4 cup butter 2 tablespoons bourbon, apple juice, or apple cider 1 /2 teaspoon salt 1 2 Preheat oven to 350°F.