Simplest
KEY LIME PIEBaklava
Twice a year the local Greek Orthodox Church has a bake sale. I wanted to know
the ingredients of their baklava and why it was so much better than any other
I'd had, so I asked one of the cooks. She only told me. "We ladies from the
church all get together and make it with love!" I try to buy a half year's
supply of baklava, but finally ran out. So, I modified some recipes and set out
to make it myself. Often I find it too sweet and not flaky enough. Here's what I
came up with. Success!Kona
Coconut Tapioca Pudding 
Debbie Donald served
this refreshing pudding with a cup of delicious Kona coffee, after picking
coffee beans that afternoon at her farm
www.MokuleleFarms.com.
Tony's
Thai-style Pumpkin Soup
Happy Thanksgiving!
This comes from great bassist and friend Nicki Parrott from New York. We
spent a lovely day in Nashville visiting with her and her father after the Les
Paul tribute concert.
Hugs and Quiches
This is a healthy quiche recipe I have developed over time. I cook this often
and it lends itself to many variations.
Tomato Garlic soup a la Wild Iris
I had this at my local
favorite restaurant in Nashville, the Wild Iris. While having lunch there with
Deed and Duane Eddy this week, we all marveled at the flavor of this soup. The
chef, Michael Kidd, was kind enough to share the recipe with us.
This is a variation on a German recipe that Leo Henrichs from Tierra Negra served. I was amazed by the flavor of the fresh pasta, and also that he was able to prepare it and still have time to play music together. Use the freshest white flour you can find.
Stroopwafel Valentine
A traditional Dutch recipe, you can find the delicious round Stroopwafels nearly anywhere in the Netherlands, usually a stack of them for one or two euros. This was my sister Marguerite's favorite snack while she was in Holland, resting a stroopwafel by over a warm cup of coffee or tea...the steam will warm these up just right. (You can also put them in microwave for a few seconds.)
This is a slight variation on the recipe, using maple syrup or thick (spreadable) honey instead of corn syrup, and cutting into the shape of a valentine. If you don't happen to have a Dutch pizelle iron specifically for stroopwafels, you can cook them on an iron skillet, spreading and flattening out with a spatula or fork when almost cooked for relief design.
Finnish Pinwheel Tarts 
Pinwheel tarts have been a favorite Finnish holiday tradition in my home ever since I remember. They take some time to put together, and I remember helping my mother fold the pinwheel shapes when I was a very little girl. They are surprisingly delicious. The recipe supplied by my great aunt, Saima S. Nikola, as made by her mother, Briita Nikola and presented to my mother September 1956. It is printed in "Recipes and Finnish Specialties" printed by Baycroft, Lanesville, Mass. July 1955 My mother makes some modifications of her own.
Sweet Potato Soup
Here is a recipe for Sweet Potato Soup that my friend Anne Roos made and was so delicious I asked her to share it with us.
Finnish Coffee Bread (Nisu or Pulla)
This is my great-grandmother's recipe. We call it "nisu" but modern Finns call this "pulla" and Swedes know it as "bolla." Our family came four generations ago from the far north of Finland, and in 1880 there it was still called "nisu" so in our family it is nisu. There are many other ways to take the dough and shape it, add cinnamon and nuts, etc. The traditional braided loaves are the ones we bake and serve at my annual Downers Grove, IL, Saturday after Thanksgiving concert.
Cool Cauliflower with Citrus Cream
My All Star Guitar Night BBQ was a great success, and the crowning touch was a salad my friend Anne Roos brought. This recipe won first place on WDCB radio's Folktastic recipe contest!
Karijalan piirakka 
A staple of the Finnish diet (at least mine every day while in Finland) these simple rice and rye pies from Karelia are served everywhere we went, and I never seemed to tire of them. Although now usually bought pre-made, Finns take pride in making the perfect Karijalan piirakka.
Hot Cross Buns
Adapted from 1973 flour bag recipe.
Phil's Orchard Sandwich
This is one that Phil Keaggy introduced me to, and here in Tennessee it is best in the short season when the fresh peaches come in from Georgia. At this time of year, the peaches are so sweet that you don't need any sugar.
Re's Rosemary Roasted Root Vegetables
This is a recipe that evolved over time at my sister's house. It's my favorite of all the dishes she served over the holidays. It's a wonderful fall & winter-time side dish; heat up the leftovers and serve with a scoop of cottage cheese for a delicious, easy & healthful lunch.
Poached Salmon with Apple Cider Cream Sauce
Word is beginning to spread that I tour as somewhat of a gourmet! This is one of the beautiful courses my hosts, the Douglas family, served on October 26, 2007 in Ashland, VA. It is served with basmati rice and fresh asparagus and rates as one of my favorites! Submitted by Jack Douglas
Sea Scallops a la Ventana
In Big Sur, CA. we had the pleasure of hiking through some of the most beautiful scenery, followed by truly fine dining. Here is a simple recipe graciously shared by Ventana Restaurant.
Tomato Badh a la Tech Support
Whenever I'm put on hold on with tech support waiting for something to download, I ask for Indian recipes. This one was from 20-year old, Karehit from Chennai. This recipe easier than most and uses ingredients that I can find here.
Chez Keith's Magic Marinara on Penne
Here is one from our illustrious Webmaster, Keith, that has its roots in a dish prepared by his Italian neighbor when he was growing up. She made this dish as a casserole but he has turned it into a pasta sauce. He's made it hundreds of times for his family who still enjoys it to this day.
Deep Chocolate Cake with Chocolate/Raspberry Glaze
OK, I'm not usually big on chocolate cake, but this one was served to me by the folks at Future Studios in Sedona, AZ (most of the volunteers from a friendly local vegan community). The recipe is derived from the Moosewood Cookbook by Mollie Katzen.
Muriel's Marvelous Asparagus
This is probably the only dish I prepare in a microwave, but it works so well, and is a great last-minute addition of elegance and color, and is a lovely compliment to any dinner.
Java Chicken Skewers with Peanut Sauce
We had a lovely dinner at this restaurant in CA and the executive chef/owner Paul Sainoi serenaded us on the Thai instrument that his grandfather gave him. This is his grandmother's recipe. "Thank you very much for dining with us. See you on your next trip! Have a great season." - Paul Sainoi Executive Chef and Coowner inFusion Global Fusion Cuisine
Hippy Cookies
I've made these for my friends at home, in CA, and in England (baking soda is bicarbonate of soda there!) Basically, I put everything I put in my oatmeal in the morning and bake it into a cookie with bananas to sweeten and hold it together!
Lisa's Finnish Platty Pancakes
This is my sister Lisa's modification of the famous Finnish "platty" pancakes (pronounced bplattuu) that we had every Sunday night as children. I'm looking forward to having these when I visit her in Tampa, FL in February!
Fresh Chanterelle Pasta with Lemon-Cream Brown Butter
This recipe comes from the folks at Wooldridge Creek Winery in the Applegate Valley of Oregon. It certainly qualifies under the 'Taste' and 'Time' criteria. As for nutrition, this looks 'richer' than it is - a little goes a long way. Using whole wheat pasta deals stays away from refined flour and I sometimes substitute goat yogurt for heavy cream. Muriel's Fine Caribbean Rice
Here’s a modification of a recipe from Ron Fine. Leek and Turnip Soup
Here is a nice one from Anne Roos to warm the chilly days at home in Nashville, I add some chives as I still have some from the garden that have survived the winter freeze.
Muriel's Savory Crepe Trio
When I was in Brittany, France I couldn't get enough of their delicious savory crepes, or "gallettes." I would go to a creperie every meal if possible, and often peek in the kitchen to see how the cooks made the crepes. When I returned to the USA, I still made them at home and at my hosts' homes an average of once a day! It is a very forgiving and flexible meal, allowing for all sorts of substitutions, yet brings a sort of country French elegance to simple foods and is a great way to use up leftovers. This is my modification of traditional Breton gallettes. I never actually measure anything, I just throw it together, so the measurements here are approximate.
"Hello, and thank you for the recipes many of you have been sending me!
I've found that the improved flavor of organic vegetables and naturally raised dairy and poultry is quite stunning. Try to use these whenever available.
At the moment, I like a high protein diet but avoid pork, shellfish, chicken unless naturally raised, soy, peanuts, and only eat small amounts of refined sugar and refined flour. These are general guidelines and I make exceptions.
I've come up with my personal formula for good cooking:
Taste + Nutrition + Presentation / divided by the time it takes to prepare it." - Muriel Anderson
