A is for ?

A is for Almonds or Aubergine or Avocado.  Laura got right into the spirit of “A” by producing an Almond Meal Pumpkin Bread, served with pickled olive-stuffed Aubergine, Avocado slices and her infamous Aubergine Explosive Chili mixture.

A is for Artichoke.  Pauline modified a recipe from Food Network to produce Artichoke and Bacon au Gratin.  By replacing the mayonnaise with cream cheese, adding bacon and baking in an oven for 40 minutes, she changed a dip into a bake to be served with crusty Italian bread.

A is for Adzuki Beans, a Japanese bean used in both sweet and savoury dishes.  Wendy’s recipes are for an Adzuki Bean salad, from Whole Foods Market and an Adzuki Bean Vegetarian Shepherd’s Pie from Food.com.  Sweet potato was used as a topping rather than traditional potato to add to the flavour. Wendy sometimes serves it with a melted cheese topping for extra flavour.

A is for Asparagus.  Jeanne produced Asparagus and Chicken casserole using a mushroom soup mix and serving with steamed rice.

A is for Apricot.  Chris produced Apricot and Chicken casserole served with couscous and, for something different, Almond and Apricot Hedgehogs stuffed with cream cheese. The eyes were tiny cubes of liquorice.

For those with a sweet tooth Nadine produced Apricot Upside-down Syrup Cakes made with Almond meal. This versatile dessert can be made with various fruits and is a great way to present individual serves.

A is for Almonds.  Di used Almond meal to make a Flourless Chocolate Cake from Exclusively Food served with a raspberry coulis – perfect for those who need a gluten-free dessert.