573 west recipes

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Asian-inspired beef filets crusted in chopped peanuts, water chestnuts, and garlic, then baked and topped with a ginger-orange "August Moon" sauce. A retro fusion main dish for special occasions.

Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.