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

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