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Ruby's Recipe Collection

  

"For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina."
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"A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola."
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I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).
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"This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!"
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"Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish that is perfect for phase 1."
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This easy marinade creates a candied salmon fillet that melts in your mouth under a black pepper crust. This recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.
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Once the polenta is made (which, for convenience, can be done a day or two ahead of time) this dish is a snap to put together. Simply sauté the polenta pieces, grill the flank steak, place them on the plate, and spoon on the luscious roasted shallot vinaigrette and you have a quick and very satisfying plate of food. A mound of sautéed mushrooms, or for something lighter, asparagus or haricots verts, is a perfect accompaniment. Crispy potatoes are a splendid substitute for the polenta.
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"Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. 'It tastes so delicious it's hard to believe it's good for you,' she exclaims. 'And it's hearty enough to serve as a meatless main dish.'"
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