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recipes for resilience | old ways for the new world | a modern handmade life
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Side Dishes
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BAKE: Potato and Goat Cheese Tartlets with Dill
BAKE: Buttermilk Na’an
COOK: Dolmades with Currants and Nuts (Vegetarian Stuffed Vine Leaves)
BAKE: Green Chile & Cheese Cornbread
COOK: Baked Brown Rice Pilaf
COOK: Epinards au Gratin – Creamed Spinach
COOK: BBQ Beans with Little Smokies
COOK: Chilean Quinoa Salad (Ensalada de Quinoa)
COOK: Moroccan Beet Salad (Warm or Chilled Marinated Beets)
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