Recipes

Neapolitan-Style Peppers

Wednesday, February 17, 2016

Ingredients
3 sweet bell peppers, (green or a mix of green, yellow, red or orange)
1 medium yellow onion, sliced
6 oz Kalamata olives pitted
3 Tbsp capers
5 Tbsp extra virgin olive oil
1⁄2 cup pureed tomato sauce
Salt to taste

Directions
Wash the peppers and cut them in halves, removing the top part and all the seeds.  Cut them into 1⁄2" strips then into 1 inch pieces.  Pour the oil into a large frying pan, add the onion and cook until tender.  Add the peppers, olives, capers, tomato sauce and salt.  Stir well and cook until the peppers are done but still firm.  To accelerate the cooking process, cover the pan with a lid.

Makes 4

 Read More...


Onion Frittata

Wednesday, February 17, 2016

  Read More...


Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

Ingredients
1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)  Read More...


Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

Ingredients
1 1/2 pounds leeks, sliced (about 3 generous cups)
2 Tbsp unsalted butter
1 Tbsp olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2 inch slices of bread
2 ounces blue cheese, crumbled
Lemon juice (optional)

Directions
Fill a large bowl with cold water.  Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom.  Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium.  Once hot, add butter and olive oil and once they're fully melted and a bit sizzly, add the leek slices, still wet.  Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.  Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt.  Run under broiler until lightly toasted. You may either spread the cheese you're using on now, while the toasts are hot, or sprinkle it on at the end.  Divide leeks among toasts.  Sprinkle with remaining cheese, if any.  Add a few drops of lemon juice, if desired.  Eat at once or gently rewarm a bit later. Read More...


Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious
 Read More...


Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind  Read More...


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Berry Syrup

Wednesday, February 17, 2016

  Read More...


Spinach Spelt Pancakes with Strawberry and Honey Sauce

Wednesday, February 17, 2016

Courtesy of Darlene & Mackenzie Kelbach

 Read More...


Strawberry and Honey Sauce

Wednesday, February 17, 2016

Courtesy of Darlene & Mackenzie Kelbach

Ingredients 
2 cups strawberries 
1/2 cup honey 
1/4 cup fresh mint leaves  Read More...



Go Back


Tags

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