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

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