From Sheri’s Kitchen
Bulgur-Stuffed Mini Peppers
In the heat of the summer, you'll be thankful for this raw, fresh, crunchy appetizer you can easily make ahead for guests. 2/3 cup of warm water 1/3 cup uncooked bulgur 1/4 cup chopped fresh flat-leaf parsley 1/4 cup minced red onion 1/...
Dark Chocolate Apricot Bars
Dark Chocolate Apricot Breakfast Bars! INGREDIENTS Serving: 12 bars 1 cup puffed rice ½ cup oats ½ cup pumpkin seeds 1 ⅓ cup almonds, roasted ½ cup dried apricot, diced ⅓ cup corn syrup ½ cup honey 1 teaspoon vanilla extract...
CAULIFLOWER RICE WITH MUSHROOMS
INGREDIENTS: 1 head cauliflower 3 cups mushrooms, sliced 2 stalks celery, sliced 1 cup parsley, chopped 1 cup onion, diced (about 1/2 small onion) 2 cups spinach ( optional ) 4 Tbsp olive oil, divided 1 tsp sea salt PROCESS: Cut cau...
CRISPY STUFFED MASHED POTATO BALLS
Passover variation- -5-6 tbsp potato starch -Filling: sauté mushrooms and onions with pastrami until crispy.
PARSNIP POTATOES
INGREDIENTS: 5 big parsnips 2 potatoes Loads of garlic Lots of olive oil Parsley Rosemary Salt Onion powder Garlic powder DIRECTIONS: Cut the potatoes and parsnips into small cubes. Sauté till tender, a little mushy. Some people...
CARROT ROSES
Carrot Roses: Here is what you'll need! Servings: 4 INGREDIENTS 1 pound carrots (rainbow if available) 1 cup parmesan cheese 2 tablespoons parsley 1 teaspoon black pepper 6 carrots, thinly sliced, the long way Salt and pepper Ol...
