Tag Archives: #recipe

Roasted Carrots with Apricot Harissa Feta cheese and Pistachios Recipe

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Harissa that you buy in a jar or tube will never taste as good as harissa that you make. There are many different styles of harissa just like there are different styles of salsa. I make really good harissa so today I thought that apricot harissa would be great on roasted carrots and it is. I made the harissa first before I made the carrots. I made way more harissa than I used but can use it later on something else. You will have maybe double the amount of harissa than you need for the recipe. Ingredients are for around 4 servings plus extra apricot harissa. I do note that the harissa will thicken as it chills.

Ingredients for around 4 servings

4 oz dried soft apricots – chopped (harissa)

1/2 teaspoon ground cumin (harissa)

1 teaspoon caraway seeds (harissa)

2 Tablespoons extra virgin olive oil (harissa)

3 garlic cloves – ground to paste (harissa)

1-2 hot red peppers – fine chopped (harissa)

1/2 lemon – just the fresh squeezed juice (harissa)

1 Tablespoon white vinegar (harissa)

1 Tablespoon tomato paste (harissa)

1/4 teaspoon ground black pepper (harissa)

1 lb carrots – peel if not organic – cut in any shape you like but cooking time will differ

4 Tablespoons apricot harissa (that you just made)

2 Tablespoons butter – melted

2 Tablespoon extra virgin olive oil

2 teaspoons cumin seeds

1/2 teaspoon salt

1/2 teaspoon Aleppo pepper

2 oz feta cheese – crumbled or cubed

1 oz pistachios – crushed

2 Tablespoons parley leaves – chopped

optional a sprinkle of Urfa Pepper for finishing

Directions

Make the apricot harissa. Blend together the apricots, cumin, caraway, 2 Tablespoons olive oil, garlic, hot peppers, lemon juice, vinegar, tomato paste and black pepper.

Set oven to 450 degrees F.

In a large bowl combine 4 Tablespoons of the apricot harissa, butter, 2 Tablespoons olive oil, cumin seeds, salt, and Aleppo pepper. Mix well and now toss the carrot in and mix well. This gets spread out on a baking sheet. Timing will differ because the size of your carrots will be different from mine. Your carrots will probably take between 15-30 minutes. My carrots were very large and I put mine in for 15 minutes and they were still a little hard so I then covered the pan after 15 minutes and mine needed another 15 minutes. Yours might need less unless you Got big old carrots like mine.

In a small bowl mix together the feta, pistachios and parsley.

Pull them out when the carrots are fork tender. Top them with the feta mixture. If you have Urfa Pepper top them with a little bit of that too.

Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios

Enjoy!

The Forking Truth

Bok Choy in Black Bean Sauce with Soy Ginger Meringue Recipe

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This is one of those recipes where I got the idea from a chef on the internet but his recipe didn’t work out at all so I had to figure out on how to make it because it did sound interesting to me. I figure that much of the recipe was missing because I had to figure out a lot and I had to change almost everything including the meringues. But in the end meringues are GENIUS and do taste marvelously GREAT on bok choy with black bean sauce. I think the meringues are actually better if you break them up over the bok choy and sauce……Ingredients for around 4 servings. (you might end up with more meringues than you need but they stay fresh for a long time.)

Ingredients for around 4 servings

2 egg whites

2 Tablespoons sugar

1 Tablespoon soy sauce

1/3 teaspoon granulated ginger

1 1/2 lbs bok choy (I got three in my bag) – cut in half long ways

1 teaspoon sesame oil

1 teaspoon peanut oil

1 garlic clove – ground to paste

1/2 teaspoon granulated ginger (fresh is better here butI didn’t have any)

2 Tablespoons black bean sauce

1 Tablespoon sherry

1/4 cup scallions (to finish)

Optional mushrooms (around 5 ounces go well with bok choy and these flavors)

Directions

Preheat oven to 185 degrees F.

Use silicon lined baking sheets.

Whip egg whites to firm peaks. Whip in sugar. Slowly stir in soy sauce and ginger. Give it a little whip if it needs it. Put mixture in a pastry bag and squeeze out little mounds until you are out of mixture. (they spread slightly so leave a little room). They stay in oven till crisp. Timing will differ because size will differ. This will take maybe one hour – 1 1/2 hours.

Fill a sauce pot with water around three quarters high and add a teaspoon of sesame oil. Bring this to a medium boil. Carefully place the bok choy in bulb sides down into the water and let it cook around 2 minutes. Shut off heat and dip the leaves in so they cook slightly. Then remove the bok choy from the water and drain. Put the bok choy in a serving dish. Put to the side. Dump the water out of the pot.

(cook mushrooms if you are adding optional mushrooms)

The pot is still hot so just use it to whip up the sauce. Add a teaspoon of peanut oil. Then add the ginger, garlic, black bean sauce, and sherry. Pour it over the bok choy. Add Meringues and scallions.

Bok Choy in Black Bean Sauce with Ginger Soy Meringue

Enjoy!

The Forking Truth

Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese Recipe – Ottolenghi Style

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I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.

Ingredients for around 4 servings

1 pound brussels sprouts – cut in half

canola oil to fry Brussels sprouts

sea salt – to taste

ground black pepper to taste

1 teaspoon canola oil

1 shallot fine chopped

2 garlic cloves – ground to paste

1/4 teaspoon red chili flakes

2 ounces balsamic vinegar

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

4 ounces dates – chopped

3 Tablespoons black garlic

3 ounces water (maybe a little more)

1/2 cup extra virgin olive oil

2 red chillies – chopped

1 teaspoon ground coriander

2 teaspoons chives – chopped

1/2 cup feta cheese – crumbled or cubed

Directions

Make the black garlic date bbq sauce.

In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.

Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.

Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.

Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.

Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese

Enjoy!

A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.

The Forking Truth

Peruvian Inspired Purple Potato Salad with Onion Salsa and Spicy Cilantro Sauce Recipe

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I thought that I knew what Peruvian Potato Salad was after I had some from a Peruvian Restaurant. I made up my own recipe on here that was very similar. After researching many recipes I’ve found that Peruvian Potato Differs even more than American Potato Salad. I think after reading many recipes my conclusion is that texture is an important factor. The other important factor might be less or no mayonnaise. So this is what I came up with for Peruvian STYLE potato salad today. Texture is important so I boiled, mashed and fried the potatoes to give three different textures. Instead of mayonnaise I made a spicy yellow pepper and cilantro sauce to flavor the mashed potatoes and latter got drizzled over the top to add more flavor. OH and I added those Peruvian sweet drop peppers because they are essential here. Serving size might be slightly different. This makes 4-6 servings depending on portion size. This recipe will make more spicy cilantro sauce than you need but it is so delicious that you won’t mind keeping some in your freezer.

Ingredients for around 6 portions

1 onion (or a few small onions like one white and one red or a shallot) sliced thin but kept in half moons if you can. – onion salsa

1 garlic clove – ground to paste – onion salsa

Yellow Peruvian dried chili to taste – substitute any chili that you like – onion salsa

1 lemon – just the fresh squeezed juice – onion salsa

sea salt to taste – onion salsa

black pepper to taste – onion salsa

2 teaspoons cilantro – torn or chopped – onion salsa

1 cup cilantro leaves (some tender stems ok) – chopped – cilantro sauce

2-4 yellow chile peppers (I used guero peppers that were hot) minced – cilantro sauce

1/4 cup soy milk – cilantro sauce

1 garlic clove – ground to paste – cilantro sauce

1 lime – (just the fresh squeezed juice) – cilantro sauce

1 teaspoons dried oregano – cilantro sauce

3/4 teaspoon sea salt – cilantro sauce

1 teaspoon dijon mustard – cilantro sauce

1/2 teaspoon honey – cilantro sauce

1/2 teaspoon ground cumin – cilantro sauce

1/2 cup extra virgin olive oil – cilantro sauce

1 1/2 lb purple potatoes

1 Tablespoon salt (this is for boiling potatoes)

1 lime (just the fresh juice)

2 Tablespoons extra virgin olive oil

6 Tablespoons cilantro sauce

16 Peruvian sweet drop peppers

Directions

Put potatoes in a sauce pot on medium high heat and cover with water and add a Tablespoon of salt. This needs to boil until potatoes are tender. Timing might differ but this usually takes 15-20 minutes. Peel the potatoes when cool enough to handle. Save the peelings for frying.

Make onion salsa – onions get laced out on a baking sheet. They get sprinkled with the garlic, pepper flakes, lemon juice, salt and pepper. Top with some fresh cilantro. Put to the side.

Make cilantro sauce. – Blend together the cilantro, peppers, soy milk, garlic, lime juice, oregano, salt, dijon, honey cumin and olive oil. Put to the side.

Around half the potatoes get mashed with 6 Tablespoons cilantro sauce, lime juice, olive oil and salt and pepper. The other half of peeled potatoes get cut into bite size shapes (salt and pepper them lightly)

Get a sauce pot on slightly over medium heat with around an inch and a half of oil and when the oil is hot fry up the potato skins. When they are crisp take them out of the oil and put them on a drying rack or a paper towel lined baking sheet. Hit them with some salt and pepper to taste.

Now put it all together.

On the bottom goes the onion salsa. Next is mashed potatoes topped with boiled potatoes, topped with crispy fried potatoes. Add Peruvian peppers. Serve with extra cilantro sauce.

cilantro sauce
Peruvian Inspired Purple Potato Salad with Onion Salsa and Spicy Cilantro Sauce

Optional additional Peruvian style toppings are cooked eggs, feta cheese, carrots, radish, corn, peas, tomatoes, avocado and olives (preferably Peruvian Black Cured Olives)

Here is about 1/6th of the recipe with breakfast.

Enjoy!

The Forking Truth

Butternut Squash and Fondue Pie with Pickled Peppers similar but different by Yotam Ottolenghi Recipe

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I had to use up a butternut squash and I came across this amazing recipe for butternut squash and fondue with pickled chiles by Yotam Ottolenghi on the internet. It wasn’t my plan or intention to change the recipe but I didn’t have puff pastry so I made my own pastry. I didn’t have white wine either so I guessed that the amount of rice wine vinegar might be a similar taste. Also didn’t have Fresno chiles (I pickled baby bell pepper slices in jalapeño brine) at home so I made something slightly different. This pie does come out delicious but it is rich with lots of cheese and a thin delicious crust. I think it is most suitable as either a slice for breakfast or an extra small slice as an appetizer. So serving size is difficult to judge. It makes as least 8 servings.

Ingredients for around 8 servings

1 cup flour – pastry

1 stick unsalted butter (8oz.) – pastry

1/4 teaspoon sea salt – pastry

1/4 teaspoon baking powder – pastry

1/4 cup cream cheese – pastry

optional 1 teaspoon sour cream – pastry (only use if dough is too dry)

non stick spray

1/2 cup jalapeno brine (preferable home made or substitute apple cider vinegar with big pinch of salt)

6 smaller peppers or chiles – sliced thin in rings

1 smaller butternut squash – peeled, seeds removed cut in 1/2 inch 1/2 moons

1 Tablespoon + 1 1/2 teaspoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon Aleppo pepper

1/2 teaspoon ground black pepper

1/4 teaspoon ground white pepper

1 3/4 teaspoons cinnamon

1 onion – peeled and cut into 5 slices

1 Tablespoon + 1 1/2 teaspoons olive oil

6 garlic cloves ground to paste

1/4 cup rice wine vinegar

1 Tablespoon fresh thyme leaves + a few sprigs to finish

1 cup heavy cream

1 egg + 2 yolks – slightly beaten

1 Tablespoon corn starch

4 1/2 oz gruyere cheese – grated

4 oz raclette cheese – grated

optional 1 egg beaten for egg wash

optional 2 Tablespoons everything bagel seasoning

Instructions

Grease and line spring form pan with non stick spray . Set to side.

Make pastry. All dry ingredients (flour, salt, baking powder,) go in a large bowl. Use a medium size grater and grate the butter into the dry mix. Add the cream cheese and knead it a little bit. Usually this is enough. One time it was still too dry so I added a teaspoon of sour cream. Wrap the dough up with plastic wrap and either set to the side or chill in the refrigerator. The dough will get very hard in the refrigerator and will need a while to warm to room temperature when you need it.

Set Oven to 450 degrees F.

Make pickled peppers. Brine or vinegar (with pinch of salt) goes in a small bowl or container with pepper rings. Set to the side.

In a large bowl add the butternut squash, oil, Aleppo, black and white peppers, cinnamon and 1 Tablespoon and 1 1/2 teaspoons olive oil. Combine and mix well. (don’t clean mixing bowl.The squash go on a parchment lined baking sheet in one layer.

In the same mixing bowl add another 1 Tablespoon + 1 1/2 teaspoons olive oil. Mix the oil up well with the remaining spices sticking to the bowl. Dip each onion slice on both sides into the oil ring to keep the slices together. The onion slices also go on a parchment lined baking sheet in a single layer.

Put the baking sheets in the oven. Butternut squash baking sheet on middle rack and onion baking sheet on lower rack for 15 minutes. After 15 minutes carefully turn all the butternut squash over and all the onion slices over. They go back in the oven for another 15 minutes. Take them out of the oven and reduce the heat to 375 degrees F.

Next – In a large mixing bowl combine the garlic, vinegar, thyme leaves, heavy cream, 1 egg + 2 yolks, cornstarch, and cheeses and mix well. Put to side.

Roll out the dough as thin as you can. It goes into the spring form pan. You might need to mold the sides up a little bit. Add around three of the onion rings to the bottom and then add around three quarters of the butternut squash. Fill next with the cheesy liquid. Add remaining squash and onions last.

Put filled spring form pan on a lined baking sheet because it might leak some.

This stays in the oven 30 minutes. Then it comes out and it is very hot so be careful. You need to release rim of pan and remove it and side lining papers and place this back into the oven for 20 minutes. It is optional that you might want to brush the pastry with egg and pat bagel seasoning on it……Cut out a round of parchment paper to stop the top from browning more.

Let it sit out to cool some. Serve at room temperature or slightly heated.

Butternut Squash and Fondue Pie with Pickled Peppers

ENJOY!

A Special THANKS to Yotam Otttolenghi for sharing his Forking Amazing recipe so I could make this!

The Forking Truth

Butternut Squash Apricots Walnuts with Lemon Anchovy Pesto Recipe

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I got a lot of parsley and butternut squash to use so this is what I thought up today. If you have a Paderno Spiral Slicer it will be pretty easy to fettuccini cut the squash. I used the fettuccini size cuts and not the smaller spaghetti cut. Everything came out delicious…You might want to give it a try. It is slightly hard to do perfect because the squash noodles go from raw to over done and squishy. Serving size is difficult to judge here because it depends on the size of your squash and how much that you want to eat. Is this a meal for you or a side dish? My guess is that the average smaller sized butternut squash will make 4 side portions.

Ingredients for around 4 servings

1 butternut squash – (I used a smaller sized squash) peeled and cut into thirds (see photo)

2 Tablespoon extra virgin olive oil

1/2 teaspoon course sea salt

1/2 teaspoon ground black pepper

1 cup parmesan cheese – shredded

1 cup parsley leaves (packed tight) – chopped

1 large lemon – the fresh squeezed juice and zest

1 1/2 oz anchovies in oil

2 Tablespoons balsamic vinegar

1 Tablespoon garlic confit (when you buy bags of garlic slice the heads across in half drizzle heavy with olive oil, cover and roast in 350 degree f oven about an hour. Squeeze cloves out of head with oil and blend smooth) This will taste much better than raw garlic that can turn bitter.

1/4 cup scallions – sliced thin

1/4 teaspoon red pepper flakes

2 oz dried apricots – chopped

3 oz toasted walnuts – slightly crushed

Directions

Pre heat oven to 400 degrees f.

Cover a baking sheet (or sheets) with parchment paper.

Spiral cut the butternut squash and put in a large mixing bowl.

Add the olive oil and salt and pepper to the squash. Mix to distribute.

Spread out the squash noodles on baking sheets.

This goes into the oven for around 10 minutes or until you are satisfied. Ovens do differ and you might want a couple minutes less.

While the squash is cooking make the pesto.

Blend together the parmesan, parsley, lemon juice, lemon zest, anchovies with oil, balsamic, garlic confit, scallions, red pepper flakes. When ready to serve this mixture suits in the bottom of serving plate. Top with noodle cut squash and top with apricots and walnuts.

Butternut Squash Apricots, Walnuts with Lemon Anchovy Pesto

ENJOY!

The Forking Truth

Jamaican Jerk Inspired Parsley Salad

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I was gifted with many bunches of parsley so I got on a roll with parsley recipes. I made chipotle lime chili chimichurri, parsley pesto and tabbouleh salad so far. (BTW they all came out FORKING Delicious) I had around a cup of leftover rice and peas from a Caribbean take out. You can add a cup of regular rice or any grain you like for something similar. Then I got the idea to change it up a little and made another sort of tabbouleh salad but with added jerk spices. My GOSH this came out FORKING AMAZING!!!! This recipe makes around 4 servings. Chopping up 2 packed cups of parsley is a lot of work. I have no idea on how Mediterranean Restaurants serve all that tabbouleh.

Ingredients for around 4 servings

2 cups parsley leaves – packed tight and well hand chopped

1 English cucumber – seeds removed – small dice

1 small red onion – fine chopped

1 Tablespoon fresh thyme – chopped

3 red jalapeño peppers – fine chopped (or to taste…red one look pretty and usually are never too hot)

1 cup prepared rice or another grain

2 limes the fresh squeezed juice and all the zest

3 garlic cloves – ground to paste

1 1/2 teaspoon ground allspice

1 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 teaspoon course sea salt (or to taste)

3 Tablespoons extra virgin olive oil

3 Tablespoons honey

1 Tablespoon dark brown sugar

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

Directions

In a large mixing bowl add the parsley, cucumber, onion, thyme, jalapeño, rice or grain, lime zest and mix.

In a small mixing bowl add the lime juice, garlic, allspice, black pepper, nutmeg, cinnamon, ginger, salt, oil, honey, paprika, cumin cayenne and brown sugar. Mix well. Pour dressing on salad and mix well. Chill a few hours or over night. Adjust seasonings if necessary.

Jamaican Jerk Inspired Parsley Salad

Enjoy!

The Forking Truth

Tabbouleh Style Rice Recipe

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I was gifted with several bunches of parsley and Tabbouleh is a parsley salad so here it is but a little different. I added a cucumber because I was gifted with a bunch of them but the most different thing is the rice. Tabbouleh is traditionally made with soaked bulgar. I used rice because I had leftover take out rice taking up room in my refrigerator. It made sense to use the rice. Tabbouleh uses an incredible amount of parsley that you hand chop as small as possible. I have no idea how Mediterranean restaurants serve so much of this. This recipe makes around 4 salads.

Ingredients for around 4 salads

2 cups parley leaves (packed very tight) – chopped fine

1 cup cooked rice (or substitute any grain you want or have)

1 large tomato – chopped into small pieces (mine was small but that was all I had)

1 hot house cucumber – remove seeds – chop into very small pieces

1 small red onion – small dice

1/2 cup mint leaves – chopped

1/2 cup scallions – sliced thin

1 large Meyer lemon – the zest and fresh juice

1 teaspoon allspice

1 teaspoon course sea salt

1 teaspoon ground black pepper

3 Tablespoons extra virgin olive oil

Directions

All the ingredients go in a large mixing bowl. Mix, chill a few hours or a day and serve.

Tabbouleh Style Rice

Enjoy!

The Forking Truth

Beet Chutney Recipe

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I had some beets and I saw a chef make beet chutney on Food Network TV. I usually don’t do Food Network TV recipes so I looked up other vegetable chutney recipes and got ideas on how to make the dip a little more complex. I have to say this came out amazing. You will want to try this. It came out so good that I will in the future use this as a filling in pastry or another creation. This is NOT an authentic Indian chutney recipe but is Indian Inspired. Serving size may differ. This make around 8 small servings.

Ingredients for around 8 small servings

1 lb beets – peeled and cut into 1/2 inch cubes

1 medium sized red onion – diced

2 red hot peppers – minced

2 bay leaves

2 branch curry leaves

2 Tablespoons dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon fenugreek

1/2 teaspoon nigella (also called black cumin seeds)

1/2 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

5 garlic cloves – ground to paste

1/2 teaspoon turmeric

2 Tablespoons tamarind paste

1/4 cup apple cider vinegar – (or to taste)

sea salt to taste

ground black pepper to taste

1/4 cup fresh cilantro – torn or chopped

optional – pomegranate seeds

Directions

Set oven to 400 degrees f.

In a pan that you can cover add the beets, onion, hot peppers, bay leaves, curry leaves, sugar, ginger, fenugreek, nigella, cumin seeds, brown mustard seeds, garlic, turmeric, & tamarind. Cover and put on middle rack of pre-heated 400 degree f oven until beets are fry tender. ( I left mine in for one hour)

Next when done – remove the bay leaves and curry leaves and add a splash of apple cider vinegar and blend. Add salt and pepper to taste. Finish with some fresh cilantro. Add pomegranate (if using) Serve with something to dip.

Beet Chutney

Enjoy!

The Forking Truth

Sun Dried Tomato and Walnut Parsley Pesto Recipe

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I was gifted with many bunches of parley. So far I made tabbouleh, parsley pesto, chipotle lime chimichurri, Jamaican jerk inspired parsley salad (like tabbouleh but jerk flavored). Now here is sun-dried tomato and walnut parsley pesto. Everything I made with parsley is delicious so far. Had no idea that parsley can be so great! Portions are difficult to judge because you will use a lot if you are using this pesto to dress pasta. But you will only use a little if you are spreading this on bread. I think it will be at least 4 pasta servings and 8 or more servings for bread.

Ingredients for around 6 servings

4 cups parsley leaves – packed tight hand chopped fine

3/4 cup crushed walnuts

1 teaspoon garlic confit – fresh garlic might turn too strong (roast garlic cloves in olive oil covered for about an hour at 350 and blend…..I make a big bath every time I buy a bag of garlic)

3 oz sun dried tomatoes – chopped

1 cup parmigiano reggiano – shedded

1 Meyer lemon – zest and fresh squeezed juice

1/4 cup balsamic vinegar

1 cup extra virgin olive oil

1 teaspoon course sea salt

1 teaspoon ground black pepper

optional – a splash of Calabrian chili oil (or Calabrian peppers)

some water or oil to thin to desired consistency

Directions

All above ingredients get blended together. Thin with water or oil to desired consistency. Adjust salt and pepper.

Sun Dried Tomato and Walnut Parsley Pesto

Enjoy on pasta or bread or convert to a dressing.

The Forking Truth