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Mango-Peach Death Wings
by patiodaddio
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
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My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
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Beans on Toast Egg Bake—a little something different for breakfast.
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A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
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by ivoryhut
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A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Roasted Tomato Soup with Parmesan Crisps
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Quick, quick, quick roasted tomato soup. This is love.
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Salads — Pasta Salads
Recipe
Minted Apricot Couscous
by theparsleythief on August 6, 2009 in Pasta Salads, Salads
Recipe Description
A summery couscous salad with fresh apricots, mint & cucumber.
Preparation Instructions
In a medium saucepan, combine the water, oil, honey & cumin. Bring to a boil & stir in the couscous.
Remove the saucepan from the heat. Cover & let sit for 5 minutes.
Seed the cucumber & cut into 1/4″ dice. Halve & pit the apricots & cut into 1/4″ dice.
When the couscous is done cooking, remove the lid & fluff with a fork. Stir in the cucumber, apricots, chopped mint, & slivered almonds. Season with salt & freshly ground pepper to taste.
Serve warm, or chilled.
Ingredients
- 1-⅓ cup Water
- 3 Tablespoons Olive Oil
- 2 teaspoons Honey
- 1 teaspoon Ground Cumin
- 1 cup Couscous
- ½ whole English Cucumber
- 4 whole Fresh Apricots
- 2 Tablespoons Chopped Fresh Mint
- ¼ cups Slivered Almonds
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Comments
Bindi on 8.7.2009
Just tried this for dinner tonight. The taste is so fresh and summery. Love it. Thanks for adding a terrific recipe.
sporadiccook on 12.26.2009
Sounds amazing to me!
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