Breakfast Bruschetta

Wednesday, February 17, 2016


Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...

Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015


Chipotle Meatballs

Thursday, October 29, 2015


Source:  Chef Rick Bayless / Mexican Everyday

This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth

Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Go Back


yellow onion strawberry Rice wine vinegar bbq cake fennel bulb arugula sausage daisy autumn sweet Vegan celery root chocolate dijon knots apples buckwheat pasta cauliflower shitake plum latkes cream roasted onion plums maple caesar turnips imam cockaigne potatoes capers collins Greens jam chilies crepes muffins slaw bell pepper pine nuts jack cheese chipotle Corn flank steak chives tart turnip basil anchovy tomato corn pie chili peppers buttermilk Potato pecan sour cream gorgonzola reggiano egg parmigiano wasabi tomatoe pineapple vegetable creme steak chiles chicken berry pears sunchokes currants zucchini absinthe kluski fritter mushroom lemon grass Squash Bread brown sugar fennel seeds green beans asparagus walnut oil sandwiches frittata dill sour sandwich gin shiitake coeur a la creme shrunken heads conserve carrots cointreau couscous beet olives tortillas gouda scallions coconut milk Chevre tenderloin feta panzanella chicken dinner salad prosciutto rouille garlic blueberry sesame bruschetta Spread cilantro anise strawberries spiced winter squash thai hickory spring compote nectarine beef beet greens sherry parmesan cheese verde bayeldi gazpacho Kale bean plum tomatoes cranberry celery hearts artichoke pickled Salsa Tomatillos crisp bulgar wheat hazelnuts onions flank blue cheese biscuits Tomatoes sweet potato cornmeal fennel Cranberry Beans melon ramps peach poblano vanilla wafers walnuts shelling carrot tops casserole yogurt pumpkin Apple radishes Butternut butter chimmichurri mint Spinach scapes Recipes tomato watercress peas bok choy pie oats vinaigrette beer tuscan pudding green pepper Dressing Poblano Chili radish paste stuffing fraiche Swiss Chard mushrooms Salad pork chorizo baguette Farmers' Market tomato juice gruyere fondue honey celebration curry cream cheese eggs pepper rhubarb beets pancake vegetarian wheat flour baby bok choy white beans kalamata bosc kohlrabi wrap tostadas Red Onion celeriac swiss strata cantaloupe barley peppers carrot fronds cucumber bloody mary Side shallots jack fritters Leek Jerusalem artichoke polenta Beans maple syrup remoulade almond milk syrup bulgar okra snow peas mustard greens sauce spelt dilly pesto bread pudding leeks carrot top coeur kirsch Cider egg noodles coriander chimichurri almonds pork chop lettuce Drinks Shitake Mushrooms bacon heavy whipping cream pecans Eggplant chili meatballs Soup goat Cheese habanero gratin