Be sure and use fresh ginger and cilantro--both flavors popped amongst the other ingredients. Although the original recipe called for dried cranberries and golden raisins, I used regular raisins and the dried berry mixture that I used in these wheat germ muffins. You can't really go wrong with any combination of dried fruit. I will definitely be making large batches of this for summer bbqs. It would also be a fantastic side at your Easter brunch.
Mrs. Paul's and Van de Kamp's, another Foodbuzz Tastemakers. It's been awhile since we've had fish for dinner, so I was excited about the free samples. These make preparing fish at home so easy...literally just pop the packets in the oven for 25 minutes and you're ready to go. We tried the Garlic Butter flavor which came in a bit of sauce (other flavors are classic grilled, roasted garlic, and lemon pepper). Overall, I was really impressed with the product. You never would've guessed it was a frozen meal and it came in the ideal amount of sauce, not too much or too little. I'm not sure these would be an every week item on my grocery list, but they're perfect for busy weeks when I don't have much time to prep dinner!
here! If you give it a try, I'll be curious to know what you think! Same goes for the salad, which I can't recommend enough!
One Year Ago: Broiled Tilapia Gyros
Two Years Ago: Portabella Pita Pizzas
from All You August 2011
for the salad-
-1/2 cup slivered almonds
-1/2 cup golden raisins
-1/2 cup dried cranberries
-1 lb carrots, shredded
-1/4 cup finely chopped cilantro (called for 2 tbsp but I added more)
for the dressing-
-1/3 cup rice vinegar
-2 tbsp freshly grated ginger
-2 tsp salt
-1/2 tsp pepper
-1 tsp sugar
-1/2 cup canola oil
1. Place the almonds in a small skillet over medium heat. Cook, stirring often, until light golden (5-10 minutes). Set aside to cool. Once cooled, toss in a large bowl with dried cranberries, raisins, cilantro, and carrots.
2. In a separate bowl, whisk together the dressing ingredients. Add to carrot mixture (don't add all at once--decide how heavily dressed you want it) and toss to evenly coat vegetables. Cover and chill for at least 30 minutes before serving (can be made up to 1 day ahead of time). Add almonds just before serving.