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Recipes
Cauliflower (Mashed Potatoes)
By Maverick19
1. Boil cauliflower until florets are fork tender
- 1 large head cauliflower
- 2 Tbsp butter
- Salt and Pepper to taste
- 1/4 cup milk
- 1/2 cup shredded mozzarella or mild white cheddar
- 1/2 tsp - 1 tsp garlic powder
Spaghetti Pie with Wild Mushrooms and Spinach
By Maverick19
Preheat the oven to 425 degrees 1
- Unsalted butter, softened, for brushing
- 1 lb spaghetti
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 1 lb mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1 inch
- pieces
- kosher salt and pepper
- 5 oz baby spinach
- 3 large eggs
- 1 1/2 cups whole milk
- 3 cups shredded fontina cheese (10 oz)
- 1 cup fresh ricotta cheese
- 1 cup finely grated parmigiana-reggiano cheese
- 1 Tbsp finely chopped sage
- 1 Tbsp thym leaves
Kale or Spigarello Salad
By Maverick19
Recipe serves 6-8. Recipe courtesy of Mario Batali
- 2 Tbsp dried currants
- 6 Tbsp white balsamic vinegar
- 2 Tbsp Sriracha
- 6 Tbsp extra virgin olive oil
- zest and juice of 1 lemon
- 1 Tbsp tiny capers, drained
- 1 tsp kosher salt, plus more as needed
- 2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
- 2 Tbsp pine nuts, lightly toasted
- 6 to 8 large eggs, 1 per person
- Freshly ground black pepper
- 1/4 cup freshly grated parmigiano reggiano
Pesto Sauce II - (Silver Palate)
By Maverick19
1. Combine the basil, garlic and walnuts in the bowl of a food processor and chop
- 2 cups fresh basil leaves, washed and dried
- 4 good sized garlic cloves, peeled and chopped
- 1 cup shelled walnuts
- 1 cup best quality olive oil
- 1 cup Parmesan cheese, grated
- 1/4 cup Pecorino Romano cheese, grated
- salt and fresh ground pepper, to taste
Tiramisu Cheesecake
By Maverick19
Preheat oven to 350 degrees
- 2 8oz pkg cream cheese, room temp
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs, room temp
- 2 tbsp brandy
- 12 ladyfingers, split
- 1/2 cup strong black coffee
- 1 cup whipped cream
- 1 square bakers semi-sweet chocolate, shaved
French Onion Soup with Whole Grain Cheese Toast
By Maverick19
1. In a large enameled cast iron casserole, heat the oil until shimmering
- 1 Tbsp extra virgin olive oil
- 2 large onions, halved and thinly sliced
- kosher salt
- 1/4 cup dry white wine
- 1 Tbsp soy sauce
- 6 cups beef stock or low sodium broth
- Four 1/2 inch thick slices of whole grain baguette
- 1/4 cup shredded Gruyere Cheese
Paleo Almond Joy Bark
By Maverick19
A classic take on the famous candy bar
- 1 cup coconut oil, softened
- 1/2 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1/2 tsp coconut extract *optional
- 3 Tbsp shredded coconut, chopped, or as much coconut as you like
- 3 Tbsp mini chocolate chips or dark chocolate shavings, or as much as you like
- pinch sea salt
- Optional 2 Tbsp chopped almonds - Make sure you chop them small as you freeze the bark
Shortcut Baked Rigatoni with Meatballs
By Maverick19
In a strange twist, you don't cook the pasta first
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup plain dry breadcrumbs
- 1/3 cup lightly packed torn basil, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 2 large eggs, lightly beaten
- kosher salt and pepper
- 1 lb uncooked rigatoni
- 1 lb fresh mozzarella, torn into 1 inch pieces
- 3 cups marinar sauce
Spinach Artichoke Dip
By Maverick19
1. Beat the cream cheese and mayo in a mixer on medium speed until well blended
- 2 8oz pkg cream cheese, softened
- 1 14oz can artichoke hearts
- 1 10oz pkg chopped spinach, drained and thawed frozen spinach
- 1/2 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced
- chopped tomato if desired
Dill Sauce
By Maverick19
This sauce is perfect for Salmon as well as other fish
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 Tbsp finely chopped onion
- 1 tsp lemon juice
- 1 tsp horseradish
- 3/4 tsp dill weed
- 1/4 tsp garlic salt
- pepper to tast