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

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