Food & Wine Magazine, March 2012

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Spicy carrot sandwiches (page 26)

from Food & Wine Magazine, March 2012 Food & Wine Magazine, March 2012 by Nick Sandler
Categories: Sandwiches & burgers; Main course; Vegetarian

Ingredients: carrots; caraway seeds; dried red pepper flakes; sourdough bread; hummus; Greek yogurt; cilantro

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Cucumber-dill (Tzatziki)
- imaluckyducky on July 20, 2014
  
  5 stars. Really really good. The garlic is light in this tzatziki, so this is a great option to make for the more garlic-adverse individuals in your family.
Quinoa and brown rice bowl with vegetables and tahini
- jhallen on March 16, 2021
  
  This was ok - the sauce was a little watery and no thing to write home about. It was basically sautéed vegetables over grains. It was ok but nothing I couldn’t have thought of on my own.

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Reviews about this book

Reviews about Recipes in this Book

Flax-coconut pancakes
- Lisa Is Cooking
  
  The pancakes had a subtle, warm, tropical flavor from coconut in three forms which was fitting with the mango chunks on top. The coconut and flax make these heartier than plain buttermilk pancakes...
  
  Full review
Potato-and-wild salmon cakes with ginger and scallions
- Dorie Greenspan
  
  ...mashed potatoes and wild salmon with bright add-ins. I think it was the ginger and sesame oil that grabbed me...you could top these with anything - or nothing - and they’d still be a smash.
  
  Full review

Published Mar 01 2012
Format Magazine
Page Count 124
Language English
Countries United States

Food & Wine Magazine, March 2012

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