Bake at 325°F for 30 minutes.. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes.
Let cool 15 minutes..While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.
Add shrimp, cucumbers, and mini peppers; toss well.Cover and refrigerate up to 30 minutes.. Add cooled Kamut, tomatoes, and onion to shrimp mixture.Season with black pepper and remaining 1 teaspoon salt; toss well.
Gently fold in feta, mint, and basil just before serving.. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis.Kamut can be made 2 days ahead and refrigerated in an airtight container..
3/4 cup light corn syrup.
1 1/2 cups natural peanut butter, such as CB’s Nuts.small button mushrooms.
peeled cooked crayfish tails.cooked crayfish.
Fresh flat-leaf parsley leaves, for garnish.Place garlic, cut side up, on an 8-inch square of aluminum foil.
(Editor: Space-Saving Timers)