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

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