Featured Cookbook

ORDER/INFO

1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

Book Description

With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

Authors: Moosewood Collective

Date: October 2005

ISBN: 0609609122

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

Yields 2 cups

• 1/3 cup toasted pine nuts

• 1 (15 ounce) can chickpeas, drained

• 1 large canned roasted red pepper

• 1 garlic clove

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1/3 cup packed fresh basil leaves

• 1/4 teaspoon salt

• generous pinch black pepper

1. Place all of the ingredients in the bowl of a food processor and whirl for 2 or 3 minutes, until light and creamy.

More From This Book:

1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

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