

Iceberg Lettuce Slaw 1/2 cup mayonaise 1 tablespoon lemon juice 1 tablespoon minced fresh parsley salt and pepper to taste 1 head i.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon Makes 6 generous servings 1 1/2-pounds (700 g) butternut squash.

I found the recipe in New York Times Cooking Newsletter and enhanced my way.

3 /4 cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) 3/4 cup part-.

Makes 3 medium size toasts 1 ripe avocado, pitted and mashed by fork 1/2 teaspoon lemon juice Salt and pepper to taste 3 tablespoons.

Yield: 2 servings Half a large bunch of Romaine lettuce, washed and torn into bite-sized pieces 3-4 ounces smoked salmon, cut into bit.

I followed the recipe from Better Gardens and Homes magazine , but with marinated overnight chicken.

Makes 1 loaf 1 & 3/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground c.

3/4 cup (270g) honey 2/3 cup (150g) caster (superfine) sugar 1 tbsp brandy 1 tbsp lemon juice 1/2 cup (125ml) olive oil 2 eggs 155.

Yield 4 servings 1 head cauliflower, trimmed and cut into small florets 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper.