Get the latest Subtle flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/subtle This dish was a revelation for me. My first attempt at spherification that turned out fan-freakin-tastic! The flavors work very well together and it is great to experiment with this type of cooking. http://www.grouprecipes.com/106257/seared-scallops-mango-ravioli-prosciutto-parsnip-chips-balsamic-pomegranate-reduction.html The seared salmon is a great main ingredient that is amplified by the sweet red pepper foam. balanced out by the creaminess of the potatoes and spinach. http://www.grouprecipes.com/106253/seared-salmon-with-red-pepper-foam.html In nearly every savory recipe which calls for adding water, adding a broth instead will enhance the flavor of your dish significantly. Since we eat soup every night at the Bosque, having fresh vegetable broth is essential. We also cook beans and rice in vegetable broth to give them more flavor. If you cook at home and find yourself regularly chopping vegetables, chances are you have all the ingredients you need for a nice vegetable broth. You can probably find them in your compost bin. The tops and bottoms of onion, celery, and carrots become the base for our vegetable broth. Next come some spices, and depending on what we’ve been cooking we might add some leek, garlic, herbs or tomato. But the basic stock recipe stays the same, and is adaptable depending on what scraps are on hand and what we’re having for dinner. If you have a freezer you can start saving up your veggie scraps until you want to make a big batch of yummy broth. Because we don’t use a freezer or refrigeration and we cook for large groups, I usually make this recipe about every other day. http://www.grouprecipes.com/106235/vegetable-broth.html So simple & yet so tasty! http://www.grouprecipes.com/105277/penne-with-salmon-basil-and-lemon.html The individual pastry pie filled with meat is a New Zealand outdoor eating tradition and is to rugby and horse racing what ‘Tailgate food’ is to NFL and NASCAR. This variation on a theme moves the humble pie from the tailgate to the dinner table http://www.grouprecipes.com/104709/lamb-shank-and-parsnip-pie.html A different but AMAZING twist to a common favourite http://www.grouprecipes.com/100668/chicken-fried-rice.html A wonderful pasta dish with spicy flavoursome stuffed squid with chorizo and feta cheese http://www.grouprecipes.com/99957/stuffed-baby-squid-with-linguini.html This is one of my all time favorite zucchini recipes. Laura Calder French Food at Home recipe. I added the parmesan and oregano instead of 1/2 cup parsley. I also used panko bread crumbs as I prefer these. These frittersare so full of subtle flavors and different textures everyone will be screaming for more. http://www.grouprecipes.com/98656/zucchini-rosti.html This simple rub adds an earthy,subtle flavor to beef or pork. Use ancho chili powder instead of regular chili powder or add cayenne for a spicier kick if desired. http://www.grouprecipes.com/96666/mole-rub.html Easy baked chicken breasts that go well with or without mozarella cheese and sauce http://www.grouprecipes.com/95984/baked-chicken-parmesan.html