HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS
Provided by Molly Yeh
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
- Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
- Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
- For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
GREEK LAMB PATTIES
Make and share this Greek Lamb Patties recipe from Food.com.
Provided by Marie
Categories Lamb/Sheep
Time 18m
Yield 4 patties
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in large bowl.
- Add ground lamb and mix well.
- Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
- Heat skillet on medium heat and add 1 tablespoon of oil.
- Add patties and cook for 3 to 4 minutes per side until no longer pink inside.
PEANUT PATTIES
These are the pink or red peanut patties you find at gas stations, only much, much better!
Provided by Alydia Friend
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
- Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 63.8 g, Cholesterol 8.6 mg, Fat 20.5 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 4.1 g, Sodium 47 mg, Sugar 50.2 g
SPICED LAMB PATTIES WITH NUTTY GARLIC SAUCE
Categories Sandwich Garlic Ground Lamb Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
- Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4"-thick patties.
- Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
- Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
- Serve lamb patties with pita bread, salad, herbs, and reserved sauce.
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
Steps:
- In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
LEMONY SALMON PATTIES
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. -Lorice Britt, Severn, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned. , Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.
Nutrition Facts : Calories 328 calories, Fat 18g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 1044mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
LEMON & PINE NUT LAMB PATTIES
Scrumptious-sounding, Middle Eastern inspired recipe I have just found in the November issue of the 'Australian Good Taste' magazine, and which I don't want to forget to try so I am posting it here for safe-keeping. It's one of several BBQ recipes, but I'll be baking mine in the oven. It's served with babaghanoush.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
- Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
- To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
- To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.
Nutrition Facts : Calories 747.4, Fat 51.5, SaturatedFat 16.6, Cholesterol 248.7, Sodium 180.9, Carbohydrate 13.1, Fiber 2.9, Sugar 3.3, Protein 58.4
LAMB BURGERS
Steps:
- Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
- In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
- Preheat the grill.
- Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
- Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
- In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes.
- In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky.
- Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.
- Preheat the oven to 500 degrees F.
- Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes.
- Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired.
- Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
- Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
- Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined.
TANGY LAMB PATTIES
For a quick and easy supper. I tend to serve this with minted peas or beans and stewed apples or applesauce.
Provided by echo echo
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the lamb through the rosemary until well blended.
- Shape into small patties.
- In a large skillet, heat wine over medium heat and cook patties, turning occasionally, about 15 minutes for medium or 20 minutes for well-done.
Nutrition Facts : Calories 337.7, Fat 26.6, SaturatedFat 11.6, Cholesterol 82.8, Sodium 455.9, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 18.9
LAMB AND FETA PATTIES WITH RED PEPPER RELISH
Categories Lamb Pepper Appetizer Broil Quick & Easy Dinner Lunch Feta Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make relish:
- Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
- Make patties while relish is simmering:
- Preheat broiler.
- Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
- Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
SALMON PATTIES
A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.
Provided by Jackie Smith
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
- Make patties out of salmon mixture and roll in cornmeal.
- In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 12.3 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 1.2 g, Protein 19.9 g, SaturatedFat 1.8 g, Sodium 80.1 mg, Sugar 0.7 g
LAMB SAUSAGE PATTIES WITH FRESH MINT, FETA, AND GARLIC
Provided by Molly Wizenberg
Categories Garlic Bake Low Carb Low Cal Feta Mint Ground Lamb Pan-Fry Healthy Bon Appétit
Yield Makes 12 sausages
Number Of Ingredients 6
Steps:
- Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
- Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
- Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.
LEMON PINE NUT PASTA
This recipe was handed down to me by a friend I met years ago. She was born and lived in Italy for 20 years before moving to the states; and this was Mom's favorite recipe. Now, I updated with whole wheat pasta, but that is just something I enjoy. Apparently, this pasta dish was a very common side dish to many Italian dishes in their region. It is extremely light but so full of flavor, and definitely not very much too it. It is literally made in minutes.
Provided by SarasotaCook
Categories Spaghetti
Time 25m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.
- Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.
- Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.
- Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.
- That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.
Nutrition Facts : Calories 689, Fat 37.4, SaturatedFat 7.5, Cholesterol 22, Sodium 392.9, Carbohydrate 71.7, Fiber 1.8, Sugar 1.8, Protein 25.8
MIDDLE EASTERN CANNELLINI PATTIES
These are good! Serve them in pita bread with sprouts and tomatoes. Make sure you cut everything in tiny pieces and mash the beans well.
Provided by dicentra
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions garlic and salt in the oil. Add bell peppers and cumin and cook until peppers are softened. Remove from heat and set aside.
- Mash the beans by hand in a large bowl. Add the rice parsley and lemon juice and mix. Add the sautéed veggies.
- Shape the mixture into small patties. Fry in a pan coated with cooking spray until lightly browned on each side.
Nutrition Facts : Calories 489.2, Fat 4.3, SaturatedFat 0.8, Sodium 609.5, Carbohydrate 92.5, Fiber 16.7, Sugar 4.6, Protein 23.1
More about "lemonpinenutlambpatties recipes"
10 BEST GROUND LAMB PATTIES RECIPES | YUMMLY
From yummly.com
41 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
LEMON PINE NUT BISCOTTI RECIPE - SERIOUS EATS
From seriouseats.com
3.8/5 (4)Category CookiesServings 24Total Time 50 mins
BARBECUED LAMB PATTIES WITH PITTAS RECIPE - WHOLE GRAIN GOODNESS
From wholegraingoodness.com
20 CRISP AND CRUNCHY PINE NUT RECIPES | TASTE OF HOME
From tasteofhome.com
OUR 45 FAVORITE PINE NUT RECIPES | EPICURIOUS
From epicurious.com
THE BEST JAMAICAN PATTIES IN TORONTO - BLOGTO
From blogto.com
LENTIL PATTIES | HOW HUMANITY WAS SAVED - HURRY THE FOOD UP
From hurrythefoodup.com
LUPIN VEGGIE PATTIES - 50 FRIENDLY
From 50friendly.com
LEMON PINE NUT LAMB PATTIES RECIPE - WEBETUTORIAL
From webetutorial.com
THE 17 BEST FOODS TO RELIEVE CONSTIPATION - HEALTHLINE
From healthline.com
WHAT TO SERVE WITH SALMON PATTIES: 10 DELICIOUS SIDES
From insanelygoodrecipes.com
CLASSIC SALMON PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED LEG OF LAMB WITH PINE NUTS, HERBS AND FETA - FOOD …
From foodnetwork.ca
MEYER LEMON AND PINE NUT FETTUCCINE – FLOATING KITCHEN
From floatingkitchen.net
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
From thespruceeats.com
LEMON & PINOLI PINE NUT LAMB PATTIES – PINOLI PINE NUTS
From pinoli.co.nz
INSANELY DELICIOUS LEMON GARLIC PASTA WITH BROCCOLI AND PINE NUTS
From monicaswanson.com
MONGOLIAN LAMB PATTIES RECIPE - LOS ANGELES TIMES
From latimes.com
BEST LAMB BURGERS RECIPE - HOW TO MAKE LAMB BURGERS
From thepioneerwoman.com
CANNED SALMON PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT TO SERVE WITH SALMON PATTIES – 25+ SIDE DISHES IN 2022
From lacademie.com
PARMESAN LEMON BASIL SALMON PATTIES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
FLAVOR-PACKED SIDE DISHES FOR LAMB | ALLRECIPES
From allrecipes.com
THE NATURAL MARKETPLACE
From thenaturalmarketplace.com
THE 21 BEST DISHES TO EAT IN THE PHILIPPINES - CULTURE TRIP
From theculturetrip.com
15 PERFECT SIDES FOR LAMB - THE SPRUCE EATS
From thespruceeats.com
LEMON PINE NUT ITALIAN BISCOTTI - FAMILYSTYLE FOOD
From familystylefood.com
VEGAN LENTIL PATTIES WITH LEMON TAHINI DIP (HEARTY & HEALTHY)
From brokebankvegan.com
WHAT TO SERVE WITH SALMON PATTIES - 20+ BEST SIDE DISHES TO GO
From richardpantry.com
FROM LENTIL PATTIES WITH LEMON TAHINI DIP TO NO-BAKE CHOCOLATE …
From onegreenplanet.org
You'll also love