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Recipes
Cabbage and Potato Slaw
By Jan
1. Cover potatoes with 2 inches of cold water
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
- 1 cup sour cream
- 1/3 cup safflower oil
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons white-wine vinegar
Chicken Marsala with Sage Polenta
By Jan
Martha Stewart
- Chicken:
- 4 skin-0n bone-in checken thighs
- 4 chicken drumsticks
- Coarse salt and ground pepper
- 1 TBS extra virgin olive oil
- 2 red onions, peeled and quartered through the stems
- 2 plum tomatoes, cut into 1 in pieces
- 6 sprigs thyme
- 3/4 C marsala
- 1 1/4 cups chicken stock
- Sage Polenta:
- 5 C water
- Salt and pepper
- 1 C course polenta
- 2 TBS finely chopped fresh sage
- 3 unsalted butter
Salmon, Asparagus, Leeks in Parchment
By Jan
1. Preheat oven to 400 degrees with racks in upper and lower thirds
- 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
- 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
- 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
- Lemon wedges, for serving
Salmon Burgers
By Jan
Sandy Makes 4
- 1 lb. fresh salmon fillet, skinned
- 3/4 C panko
- 2 green onons, thinly sliced
- 2 TBS snipped fresh cilantro
- 2 tsp grated fresh ginger
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 2 TBS soy sauce
- 1 TBS lemon juice
- 2 TBS vegetable oil
- Lime Mayo - stir items together
- 1/4 C mayo
- 2 tsp lime juice
Slow Cooker Chicken Parmesan Soup
By Jan
In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, b...
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 14 1/2 ounces crushed tomatoes
- 1/2 pound raw boneless, skinless chicken breasts
- 3 cups chicken broth
- 1/2 cup chopped white onion
- 1/3 cup shredded Parmesan cheese, plus extra for garnish
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces uncooked dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
Sam's Favorite Chocolate Cake
By Jan
Makes 1 1 layer cake
- 3/4 cup cocoa
- 4 ounces semi-sweet chocolate
- 2 cups boiling water
- 1 cup unsalted butter, at room temp
- 1 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 scant teaspoons baking powder
- 1 teaspoon salt
- 8 ounces semi-sweet chocolate
- 3/4 cup heavy cream
- 1 cup good quality sour cherry jam
Braised Brussel Sprouts
By Jan
Serves 4
- 3 strips bacon, cut crosswise into 1/2” strips
- 2 Tbsp. butter
- 1 1/2 lbs. Brussels sprouts, trimmed and halved
- 2 large shallots, roughly chopped
- 1 cup hard apple cider
- 1 tsp. honey
- 1 tsp. kosher salt
- Freshly ground black pepper
Asparagus and Prociutto Crescent Roll Ups
By Jan
1. Preheat oven to 375º
- 16 asparagus spears
- 1 (8-oz.) packagerefrigerated crescent rolls
- 8 slicesprosciutto
- 2/3 cupgrated Asiago cheese
- Honey (optional)
Baked Beans
By Jan
Serves 8
- 12 oz 12 oz applewood-smoked bacon, diced
- 2 cups 2 cups finely diced yellow onions
- 3 cups 3 cups BBQ sauce (or use basic bbq sauce recipe)
- 1 cup 1 cup firmly packed light brown sugar
- 1/2 cup 1/2 cup maple syrup
- 1/2 cup 1/2 cup yello mustard
- 4 (15 oz) cans 4 (15 oz) cans cannellini beans, drained and rinsed, 1 cup bean liquid reserved
- 1 cup 1 cup water
- salt and pepper
Quinoa Tabbouleh Salad
By Jan
Serves 6
- 3 cups cooked quinoa (recipe below)
- 3 cucumbers, diced
- 2 bunches green onions, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 cup chopped parsley
- 1/2 cup chopped mint
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup crumbled feta cheese
- 2 tsp. lemon zest
- 1/2 tsp. sea salt
- Freshly ground pepper
- 1/4 cup extra virgin olive oil
- Quinoa
- There are many varieties of quinoa on the market, and this method works for all of them.
- 2 cups quinoa
- 4 cups water or vegetable broth
- 1 Tbsp. kosher salt
- Extra virgin olive oil (optional)