Ellen Kirsh's Recipes
Tuesday, October 15, 2013
Roasted Fennel Soup w/ Cranberries and Hazelnuts
Roasted Fennel and Baby Carots
Roasted Duck w/ Seasonal Vegetables
Monday, October 14, 2013
Roasted Chicken with Pears, Shallots, and Walnuts
Roasted Carrot and Parsnip Soup
Roasted Broccoli and Pecans
Roasted Apple and Walnut Tarts
Roast Chicken w/ Balsamic Radicchio
Roast Beef w/ Slow Cooked Tomatoes and Garlic
Risotto Con la Zuca
Rigatoni w/ Grilled Peppers and Onions
Ricotta Frittata w/ Spr ing Vegetables
Roasted Cressed Oysters w/ Lemon Grass and Ginger
Rich Table Popcorn Soup
Roasted Ratatouille/Roasted Bell Pepper and Olive Relish
Raspberry Ice
Raspberry Dark Chocolate Frozen Yogurt
Radishes w/ Creamy Ricotta
Radish Gazpacho
Radicchio Salad w/ Olives
Quinoa w/ Roasted Garlic, Tomatoes, and Spinach
Quinoa Salad w/ Artichokes and Parsley
Rice Pudding w/ Chai Spices and Saffron Apricots/Gianduja Pudding
Quinoa Cheese Cookies
Pureed Fennel
Pureed Carrot
Pureed Apargus
Pumpkin Pudding
Pumpkin Leek Soup
Pumpkin w/ Eggplant and Rapini
Prosciutto Wrapped Nectarines
Port Cranberry Sauce
Sri Lankan Pork in Broth
Pomegranate Beurre Rouge
Polenta Cornbread
Poached Shrimp in Ginger Broth
Plum Tart
Pistachio Soup
Pink Potato Salad w/ Capers and Radishes
Penne alla Caprese in Crudo
Pear, Persimmon, and Hazelnut Salad
Peanut Butter Frozen Yogurt
Peanut Salsa
Peanut Ice Cream Sandwiches
Peach, Pear, and Raspberry
Pasta w/ Yogurt and Caramelized Onions
Pasta w/ Clams
Parmesan Roasted Acorn Squash
Pasta w/ Fresh Tomato, Roasted Garlic, and Brie
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