503 carob recipes

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

A Louisiana classic: creamy spinach in a spicy jalapeno cheese sauce with Worcestershire, hot sauce, and celery salt. Spinach Madeleine is the Cajun side dish that steals the show at every gathering.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

Awesome Spinach Spanakopita with Parsley and Dill recipe

Sandwich is always popular, try this one, good for all!