sarah @ two-tarts's Profile

I totally agree with Alicelost - making the "real thing" is an art. I think I've come across one of the tricks of the trade, which is making an emulsion of the tahini, lemon, and water BEFORE adding the beans... Are there any other tricks out there?
Our recipe info is here. http://www.two-tarts.com/2012/04/homemade-hummus.html

If you have enough ramekins or little mugs/bowls, you could do individual prosciutto & egg cups... These are super easy to throw together, although I'm not sure if easy individual portions vs. one gigantic buffet style portion would be better for your needs!
Baked prosciutto & egg cups: http://www.two-tarts.com/2011/12/baked-eggs-with-prosciutto-and-gruyere.html

I think they mean raw, then you toast (and peel) the hazelnuts yourself?

Hey cute! Love the tiny portable size! I just did a bigger version in a cast iron skillet. Basically a thin crispy crust of hash browns on the bottom, topped with eggs & cheese and then broiled till done. So easy & impressive. (recipe is posted here if anyone is interested: http://www.two-tarts.com/2012/02/baked-eggs-with-crispy-hash-brown-crust.html)

My family is from Minnesota too! Nice to see a real homemade wild rice recipe (rather than one using a "cream of..." canned soup). :)

This article has some info on the health benefits of coconut oil: http://www.marksdailyapple.com/coconut-oil-health-benefits/#axzz1iyPyr1jD

I LOVE it... just made the best granola with it, I think it's key to the amazing flavor.
Here's my recipe in case anyone's looking to make something with coconut oil. http://www.two-tarts.com/2012/01/homemade-coconut-almond-granola.html

Sweet potato fries baked in coconut oil are delicious too!

I have cut back on animal products but wouldn't call myself vegan. I believe we're so (comparatively) wealthy these days that we can afford to eat MUCH more in the way of animal products that our ancestors were able to. The China Study is an amazing read if you are interested in learning more about the benefits of going vegan. I will say - my mom is vegan after reading it :)

I do this too, but with a slight variation. I blend (or food-processorize) the whole tomatoes for just a few seconds to chop them up into an early-stage sauce. It takes up less space in the freezer and is easy to add to soups, sauces, baked things, etc.

Yum! I just made harissa (adobo peppers, sun dried tomatoes, garlic, and most of the spices you mention) so maybe I'll try a short-cut version of this salad with chickpeas + my homemade harissa!

I have never tried a cocktail with Lillet but it is on my list. I did try another French cocktail earlier this summer - the Pastis, and I was a fan! http://www.two-tarts.com/2011/04/pastis.html