Archive for April, 2007

Pound Cake with Lemon Glaze

This American classic is baked in an unusual way — in a cold oven set at 225°F for 20 minutes and then at 325°F for 30 to 40 minutes more. The result is a very moist cake. We served this cake at home last night to a party of teens and grown-ups. Every piece was consumed with delight. Here is the recipe.

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Salmon Tortellini and Cornmeal Pizza

Phil, our co-op’s new general manager, asked us to use some of the packaged goods promotional items in our demonstration. In response, we selected frozen vegetables (properly thawed) for three dishes.

seafood.tortellini First, we used frozen sweet peas in a salmon tortellini with a lemon cream sauce. We used egg roll wrappers for the pasta covering. Here is the recipe.
spinach.pizza Then, we sautéed frozen spinach with caramelized garlic and red pepper flakes and used the mixture as topping for a cornmeal-crusted pizza with feta cheese.
squash.pizza Finally, we sautéed frozen squash purée with caramelized onions and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Here are the pizza recipes.

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