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

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