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

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