Presents a collection of organic recipes from Minneapolis's landmark Spoonriver restaurant, featuring options for appetizers, soups, salads, entrAcees, breads, and desserts.Yogurt Herb Dip This recipe originates from an Afghani chutney that my friend Zaytoona used to make for us to dip flat bread in at dinner. We like it for a vegetable dip or as a lively complement to a simple meal of rice, beans, and vegetables.
|Title||:||The Spoonriver Cookbook|
|Author||:||Brenda Langton, Margaret Stuart|
|Publisher||:||U of Minnesota Press - 2012|