February 08, 2017

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Food › recipe ›


February 08, 2017

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Food › recipe ›


SEA SCALLOPS WITH LEMON AND CAPERS

SEA SCALLOPS WITH LEMON AND CAPERS View full article →
February 08, 2017

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Food › recipe ›


BARLEY SOUP WITH SAUSAGE AND MUSHROOMS

BARLEY SOUP WITH SAUSAGE AND MUSHROOMS View full article →
August 09, 2016

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Food › recipe ›


Penne Puttanesca

PENNE PUTTANESCA
12 oz. penne
2 tsp. extra-virgin olive oil
6 cloves garlic, minced
2 tbsp. tomato paste
5 c. chopped roma or plum tomatoes
1/3 c. chopped fresh parsley
1/2 c. halved black olives
1/4 c. capers, rinsed
pinch of crushed red pepper flakes
Grated Parmesan, for serving
In a large pot of salted boiling water, cook penne according to package directions until al dente. In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes. Add parsley, olives, capers, crushed red pepper flakes, and stir until combined. Let simmer 5 minutes. Toss in penne and stir until completely coated. Serve with Parmesan.
August 09, 2016

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Food › recipe ›


Balsamic Grilled Chicken and Zucchini

BALSAMIC GRILLED CHICKEN AND ZUCCHINI
1/2 c. honey
1/2 c. balsamic vinegar
zest and juice from 1 orange
1 tsp. chopped fresh oregano
1 1/2 lb. boneless, skinless chicken breast, pounded to 1/2" thickness
extra-virgin olive oil
2 medium yellow zucchini
2 medium green zucchini
   In a small sauce pan over medium heat add honey, orange juice and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 15-20 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving. Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running blade against the length of each zucchini. Season with salt and set aside. Preheat grill on medium-high. Drizzle chicken with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 165 degrees F; 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles. Drizzle balsamic-honey glaze and sprinkle sea salt. Serve immediately.
July 13, 2016

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Kale and White Bean Soup

(serves 6)

extra virgin olive oil

3 garlic cloves, minced

1 small onion, chopped

1 carrot, chopped fine

1 c. dry white wine

32 oz. chicken or vegetable stock

15-oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

2 c. kale, chopped

1 c. shaved Parmesan

    In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, salt and pepper to taste; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans, chopped kale and zucchini; simmer until vegetables are tender, 5 minutes. Just before serving add peas and Parmesan. Stir until warmed through.

Avacado Salsa

(makes about 4 cups salsa)
1 c. diced red onion
1 c. cherry tomatoes, cut in half
zest and juice of 1 lime
1/4 c. chopped parsley
 
2 large, ripe avocados, diced
1/2 cup sliced black olives
1/4 tsp salt or to taste
    In a large mixing bowl toss together all but avocado.  Just before serving gently toss in avocado. Excellent with fish, chicken or burgers!

July 13, 2016

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Food › recipe ›


Avocado Pesto Pasta

 
(serves 6)
1 lb. orecchiette pasta
2 ears fresh corn, husks removed
7 oz. basil pesto
2 avocados, pitted and diced
1 c. chopped parsley, plus more for garnish
    Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool. Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob. In a large mixing bowl mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
Serve on large platter. Top with corn and garnish with parsley.

Roasted Potato Salad with Corn - June 2016 Mystery

(serves 12-16)
5 lbs red potatoes cleaned and cubed.
2 red onions thinly sliced 
4 T olive oil
  Toss together with salt and pepper and spread across 1 or 2 large cookie sheets.  Bake in 425* oven for 30 minutes stirring occasionally.  Cool to room temp.
Meanwhile, in large bow place:
                     3 C frozen corn, thawed
                     2 cups celery, diced
  Add cooled potatoes.  Mix together 1/2 cup olive oil, 2/3 cup cider vinegar, 1/2 cup roasted red pepper dressing.  Pour over potato mixture and toss well. Just before serving top with 1/2 cup chopped fresh basil and 1/2 cup shredded Parmesan cheese.

Grape Salad - June 2016 Mystery

(serves 16-20)
  1 bag each: seedless green, red and purple grapes (total approx 4 lbs)
  8 oz light cream cheese, softened
  8 oz reduced fat sour cream
  1/3 cup sugar
  2 tsp vanilla
   Clean grapes and dry well.  Put in large bowl.  Mix together the rest of the ingredients and fold into grape mixture.  Chill until serving and top with 3T brown sugar and 3 T chopped pecans.
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