1⁄4 lb. bacon or 1⁄4 lb. pancetta, cut into 1/4-inch dice 1 lb. fingerling. New or red potatoes, peeled and cut into 1/2-inch dice 1 small yellow onion, diced 1⁄2 lb. asparagus, ends trimmed and cut into 1-inch segments Salt and fresh ground black pepper 2 tablespoons butter 4 eggs In a cast iron …
1 pound cleaned squid or 1-1/2 pounds uncleaned 1 large white onion, sliced 6 garlic cloves, peeled and roughly chopped 3 bay leaves 1-1/2 pounds (3 medium-large round or 9 to 12 plum) ripe tomatoes, roughly chopped OR one 28-ounce can good-quality whole tomatoes in juice, drained 2 tablespoons olive oil, preferably extra-virgin 1 to …
3 tablespoons olive oil 1 tablespoon bacon grease (optional) 1 large onion, thinly sliced 1 teaspoon salt 2 ounces boneless ham, cut into small dice 1-2 fresh chills–to taste–minced or dried chili peppers from the October Share black pepper to taste 3 large cloves garlic, minced 2 tablespoons minced fresh sage 1 tablespoon minced fresh …
4 large potatoes, peeled and finely sliced 3-4 large or beef tomatoes, finely sliced or any tomatoes from the share 1 large red, yellow or white, onion, finely sliced ½ pint vegetable stock Olive oil Butter Salt Pepper Dried oregano Preheat oven to 375. Place the potato slices in a pan of water and bring …
Oil 1 chicken breast, cut into 1-inch cubes Kosher salt and freshly ground black pepper, to taste 2 onions, chopped 1 large carrot, chopped One 28-ounce can crushed tomatoes 2 Cups chicken stock 1 large rutabaga, peeled and diced finely 1 Cup chopped cilantro Heat the oil in a large pot over high heat until …
1/4 cup extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice 1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch 2 cups Arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling In a 12 …
Many thanks to Jennifer Niederhoffer for sharing this recipe with us. Yield: 30 pieces 2 russet potatoes, grated 1/2 yellow onion, rough chopped 4 eggs, slightly beaten 3/4 teaspoon Celtic sea salt 1/4 teaspoon black pepper 4 tablespoons ghee, melted almond flour for dusting Preheat oven to 375, generously butter a 24 capacity mini muffin …
3 tablespoons canola oil, divided 1/4 cup all-purpose flour 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided 5 cups chopped onion (about 3 onions) 1 tablespoon tomato paste 4 cups fat-free, lower-sodium beef broth 1 (11.2-ounce) bottle Guinness Stout 1 tablespoon raisins 1 teaspoon caraway seeds 1/2 teaspoon …
An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I’ve used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or even bell peppers are delicious as pickles. This recipe is for refrigerator pickles, which will keep up to 1 month in a …
1 small jar capers 1 cup packed chopped fresh cilantro (1 bunch) 1/4 cup extra-virgin olive oil, divided 1 tablespoon water 2 bunches green onions, divided 4 (4-ounce) boneless center-cut loin pork chops 3/8 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 16 heirloom cherry tomatoes (red and yellow), halved Spoon 1 tablespoon caper …
Many thanks to CSA member Kimberly DeMaria for this recipe that will make use of the lettuce in our shares as well as the cilantro in our herb gardens! 1 lb. boneless skinless chicken breast halves flattened to ½ inch thickness 2 Avocados halved, pitted, peeled and coarsely mashed ½ cup of fresh cilantro 2 …
Years ago I purchased a cookbook called “A Matter of Taste” from the Morristown Junior League and this is a recipe that I had prepared quite a few times for a simple appetizer, something like the mushroom turnover without the preparation of the pastry. Use as a spread on crackers or a filling for crepes …
