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

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