Kristy's profile on Foodily http://www.foodily.com/u/cbe65c9026b3 en Chickpeas With Leeks And Lemon http://foodily.com/r/hG52WlqBY-chickpeas-with-leeks-and-lemon-by-seven-spoons Wed, 30 Jul 2014 06:22:31 UTC Seven Spoons ]]>
Chickpeas With Leeks And Lemon from Seven Spoons
  • 1/4 cup extra-virgin olive oil
  • 1 large garlic clove, bruised but whole
  • 1 x 6-inch branch fresh rosemary, broken in two
  • 4 x leeks, cleaned, trimmed and with the white and light green parts sliced in 1/4-inch rounds
  • kosher salt
  • 2 cup cooked chickpeas (garbanzo beans)
  • 1/2 x lemon

Read recipe preparation at Seven Spoons
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Classic Glazed Carrots http://foodily.com/r/oP14hxxBsB-classic-glazed-carrots-by-simply-recipes Wed, 30 Jul 2014 06:22:31 UTC Simply Recipes ]]>
Classic Glazed Carrots from Simply Recipes
  • 1 pound carrots, peeled
  • 2-3 Tbsp unsalted butter
  • 1 teaspoon salt
  • 1/3 cup chicken stock (use vegetable stock for vegetarian option)
  • 1 heaping tablespoon sugar
  • 1/4 teaspoon white pepper (optional)

Read recipe preparation at Simply Recipes
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Maple-roasted Brussels Sprouts http://foodily.com/r/FCdzgVnPaj-maple-roasted-brussels-sprouts-by-savvy-eats Wed, 30 Jul 2014 06:22:31 UTC Savvy Eats ]]>
Maple-roasted Brussels Sprouts from Savvy Eats
  • 1 large stalk brussels sprouts (2-3 cups)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons maple syrup

Read recipe preparation at Savvy Eats
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Mozzarella, Tomato & Basil Quesadillas With Parmesan Crust http://foodily.com/r/B5TSrUex9-mozzarella-tomato-basil-quesadillas-with-parmesan-crust-by-fine-cooking Wed, 30 Jul 2014 06:22:31 UTC Fine Cooking ]]>
Mozzarella, Tomato & Basil Quesadillas With Parmesan Crust from Fine Cooking
  • 8 ounces mozzarella (see note), coarsely grated (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 4 9- or 10-inch flour tortillas (burrito size)
  • 1 ounce finely grated Parmigiano Reggiano (1/2 cup)
  • 1/3 cup coarsely chopped fresh basil
  • 2 medium tomatoes (about 3/4 pound total), seeded and coarsely chopped (about 1 cup)
  • 3 tablespoons unsalted butter, at room temperature

Read recipe preparation at Fine Cooking
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