Saute
Thai-Style Chicken and Vegetable Stir-Fry
Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finish, drizzle white rum over fresh pineapple and banana chunks.
Can be prepared in 45 minutes or less.
Spinach and Garlic Dip with Pita Triangles and Vegetables
Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket.
Chinese Chicken Breast with Peanuts
By Dorothy Lee
Curried Monkfish with Apple and Date Compote
It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.
Mushrooms Stroganoff
The low-fat mushroom ragout can also be served over toast points or as a side dish.
By Janet hite
Harvest Vegetable Fricassée
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.
Perciatelli with Tuna, Capers and Tomatoes
A country-style Italian bread and a hearty salad of romaine with roasted peppers and black olives would be great with this pasta dish. Pears with walnuts and Gorgonzola cheese would be a nice dessert.