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

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