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Recipes

Farfalle with Sausage & Fennel

Farfalle with Sausage & Fennel

By

Bring large pot of well salted water to boil

  • Kosher salt
  • 2 T olive oil
  • 1/2 lb. sausage links, @ 3 links
  • 1 yellow onion, halved & thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 sliced garlic cloves
  • 1/2 lb. farfalle
  • 1/2 C thinly sliced oil-packed sun-dried tomatoes
  • 1/4 t crushed red pepper
  • ground pepper
  • 2 oz. coarsely grated Pecorino (@ 1/2 C)
  • 2 T chopped Italian parsley
0/5 (0 Votes)

Turkey Cutlets with Lemon & Oregano

Turkey Cutlets with Lemon & Oregano

By

Combine flour, salt & pepper & oregano on plate

  • 1 lb. turkey breast cutlets
  • 3 T flour
  • Salt & pepper
  • 3/4 t dried oregano
  • 1 T oil
  • 2 cloves minced garlic
  • 1/4 C chicken broth
  • 3 T lemon juice
4/5 (1 Votes)

Green Chile Chili

Green Chile Chili

By

In large Dutch oven add oil, swirl to coat

  • 1 T olive oil
  • 12 oz ground beef
  • 1 1/2 chopped onion
  • 1 T chili pepper
  • 1 T paprika
  • 5 cloves minced garlic
  • 1 120z bottle dark beer
  • 1/2 C salsa verde
  • 1 4 oz. can diced green chiles, undrained
  • 1 15 oz. can crushed tomatoes
  • 1 15 oz can kidney, rinsed & drained
  • 1/4 C shredded sharp Cheddar cheese
  • 1 green onion, sliced
0/5 (0 Votes)

Greek Salad with Garlicky Pita Toaste

Greek Salad with Garlicky Pita Toaste

By

Preheat oven to 400. Brush pita breads on both sides with olive oil & bake on oven rack til golden, @ 8 min

  • Two 8 " pocketless pita breads
  • 2 T olive oil + more for brushing
  • 1 halved garlic clove
  • 1 t oregano
  • Salt & pepper
  • 2 med. tomatoes, cut in 1/2" dice
  • 1 large red onion, chopped
  • 1 large green pepper, cut in 1/2" dice
  • 12 large cracked green olives
  • 1 cucumber, peeled, halved, seeded & cut in 1/2" dice
  • 3 pickled peppers such as pepperoncini, thinly sliced
  • 2 pickled red cherry peppers, seeded & thinly sliced
  • 2 T drained capers
  • 1 C crumbled feta cheese
0/5 (0 Votes)

Jicama, Citrus & Watercress Salad

Jicama, Citrus & Watercress Salad

By

In blender, combine pomegranate juice, vinegar, agave nectar, mustard & lime zest

  • 1/4 C pomegranate juice
  • 1 T seasoned rice vinegar
  • 1 1/2 t agave nectar
  • 1 1/2 t Dijon mustard
  • 1/2 t lime zest
  • 1/2 C EVOO
  • Salt & ground pepper
  • 1 red grapefruit
  • 2 navel oranges
  • 1 lb jicama, cut into 2 x 1/4" matchsticks
  • 2 bunches watercress
  • 1/2 C pomegranate seeds
0/5 (0 Votes)

Pappardelle with Spinach & Feta

Pappardelle with Spinach & Feta

By

Cook pappardelle til al dente

  • 3/4 lb pappardelle
  • 2 lbs spinach, washed but not dried
  • 2 T olive oil
  • 3 cloves thinly sliced garlic
  • Pinch of crushed red pepper
  • Sea salt
  • 2 oz. crumbled feta, (1/2C)
  • 2 T chopped parsley
0/5 (0 Votes)

Endive Leaves with Roasted Red Pepper Salsa

Endive Leaves with Roasted Red Pepper Salsa

By

Mix fennel, olives, oil, vinegar, rosemary, garlic & peppers in med

  • 2 large roasted, chopped red bell peppers
  • 1/2 C minced fennel bulb
  • 2 T chopped Kalamata olives
  • 1 T olive oil
  • 1 T red wine vinegar
  • 3/4 t minced fresh rosemary
  • 1/2 t minced garlic
  • 24 Belgian endive leaves (@ 3 large heads), ends trimmed
4.5/5 (2 Votes)

Stuffed Mushrooms

Stuffed Mushrooms

By

Tasty

  • 16 large mushrooms
  • 2 T & 2 t olive oil
  • 3 T sour cream
  • 1 T lemon juice
  • 1/2 C finely diced red pepper
  • 1 T breadcrumbs
  • 2 t Worcestershire sauce
  • 1 T parsley
  • Freshly ground d pepper
0/5 (0 Votes)

Celery & Marcona Almond Salad

Celery & Marcona Almond Salad

By

Heat oven 350. Bake almonds on small rimmed baking sheet, 2 9-11 min

  • 1/2 C Marcona almonds, coarsely chopped
  • 1 1/2 T lemon juice
  • Kosher salt & pepper
  • 2 T olive oil
  • 6 large ribs of celery sliced 1/2" thick
  • 1 4oz chunk Parmesan cheese
0/5 (0 Votes)

Roasted Brussel Sprouts with Caramelized Onions

Roasted Brussel Sprouts with Caramelized Onions

By

Very Good

  • 1/4 C olive oi
  • 6 C thinly sliced sweet onions, @ 2 large onions
  • 1 thinly sliced clove garlic
  • 1 T + !/2 t apple cider vinegar (more as needed)
  • 1 t chopped thyme leves
  • Ground pepper
  • 1 1/4lb. Brussel Sprouts halved
0/5 (0 Votes)