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Recipes

Broccoli with Pine nuts & Parmesan, Sept.

Broccoli with Pine nuts & Parmesan, Sept.

By

Toss broccoli florets with oil, pine nuts, lemon rind, salt & pepper

  • 4 C steamed broccoli florets
  • 2 T olive oil
  • 2 T toasted pine nuts
  • 1/4 t grated lemon rind
  • Salt & pepper
  • 2 T Parmesan cheese
0/5 (0 Votes)

Balsamic Roasted Brussel Sprouts

Balsamic Roasted Brussel Sprouts

By

Preheat oven 400. Place brussels sprouts on sheet pan Cut pancetta into 1/2" dice & add to baking sheet

  • 1 1/2 lbs brussel sprouts, trimmed & cut in half
  • 4 oz pancetta, sliced 1/4" thick
  • 1/4 C olive oil
  • Kosher salt & pepper
  • 1 T balsamic vinegar
0/5 (0 Votes)

Savory Wild Rice

Savory Wild Rice

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In medium saucepan, heat EVOO; add onion, celery, garlic & jalapeño ( for less heat add jalapeño after preparing ...

  • 1 T olive oil
  • 1/3 C chopped onion
  • 1/3 C chopped celery
  • 1 bay leaf
  • 1/2 t chopped garlic
  • 1/2 t minced jalapeño
  • 2/3 C wild rice
  • 2 T toasted pignoli
  • 2 C chicken broth
0/5 (0 Votes)

Roasted Root Vegetables

Roasted Root Vegetables

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Preheat oven to 425 In large bowl, toss vegetables with oil & vinegar & generous pinch of salt & pepper

  • 3 large carrots, cut into 2" chunks
  • 3 large beets, peeled & cut into 1 1/2" chunks
  • 2 russet potatoes, peeled & quartered
  • 2 parsnips, cut in 2" chunks
  • 2 onions, quartered lengthwise
  • 1 small rutabaga, cut into 1" chunks
  • 1 sweet potato, cut into 8 pieces
  • 8 garlic cloves
  • 1/4 + 2 T olive oil
  • 1/4 C balsamic vinegar
  • Salt & pepper
0/5 (0 Votes)

Endive & Watercress Salad

Endive & Watercress Salad

By

one of the best

  • 1 T + 1t olive oil
  • 1 T lemon juice
  • 1 clove minced garlic
  • 1/2 t salt
  • 2 C sliced Belgian endive
  • 2 C Watercress
0/5 (0 Votes)

Parmesan Carrots with Lemon Parsley Dressing

Parmesan Carrots with Lemon Parsley Dressing

By

Combine water, shallots & carrots in med skillet over med-hi heat; bring to a boil

  • 1/2 C water
  • 1/4 C chopped shallots
  • 14 oz carrots, sliced diagonally 1 1/2"
  • 2 T olive oil
  • 3 T chopped flat leaf parsley
  • 1 1/2 T lemon juice
  • 2 t toasted pine nuts
  • 1/4 t black pepper
  • 3 T shaved Parmesan cheese
0/5 (0 Votes)

Celery Salad with Pecorino

Celery Salad with Pecorino

By

Fill med bowl with cold water & 2 C ice cubes

  • 12 thinly sliced celery ribs
  • 1/2 C EVOO
  • 1/4 C lemon juice
  • 1 finely chopped shallot
  • Kosher salt & ground pepper
  • 4 oz piece of pecorino cheese
0/5 (0 Votes)

Roasted Almonds with Lemon & Salt

Roasted Almonds with Lemon & Salt

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Preheat oven to 350. Soak nuts in juice 30 min

  • 3 C unblanched almonds
  • 1 1/4 C lemon juice
  • 2 T kosher salt
  • 1 T olive oil
0/5 (0 Votes)

Broccoli with Garlic & Red Pepper Sept.

Broccoli with Garlic & Red Pepper Sept.

By

Steam broocoli florets. Heat olive oil, garlic slices & red pepper in skillet over med-hi heat; sauté for 1 min

  • 4 C steamed broccoli florets
  • 2 T olive oil
  • 3 sliced garlic cloves
  • 1/4 t crushed red pepper
  • Salt
0/5 (0 Votes)

Easy Guacamole

Easy Guacamole

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Place first 5 ingredients in food processor; pulse 5X til finely chopped

  • 1 1/2 T chopped red onion
  • 1 T fresh lime juice
  • salt & pepper
  • 1 clove minced garlic
  • 1/2 small jalapeno pepper
  • 1 avocado
  • 1 T cilantro
5/5 (2 Votes)