Fabulous Marinated Asparagus Spears
Ingredients
1 lb. thin asparagus spears
1 carrot, grated
1 red bell pepper, julienned
Dressing Ingredients
¼ c. balsamic vinegar
1 T. cider vinegar
½ c. olive oil
1 t. dry mustard
1 t. salt
¼ t. black pepper
1 large clove of garlic, thinly sliced
Directions
Blend vinegars, oil, mustard powder, salt and pepper together in a blender or food processor to emulsify.
After these... Read more »
Easy Tapenade Pastry Crescents
Ingredients
1 c. pitted green olives
¼ c. chopped onion
2 T. olive oil
1 T. capers
2 t. lemon juice
1 clove of garlic, crushed
¼ t. crushed red pepper
1 15 oz. package folded refrigerated unbaked pie crusts (2 crusts)
Milk
Sesame seeds
Directions
Place the first 7 ingredients in a food processor and blend with on/off turns until the mixture... Read more »
Ingredients
1-2 lbs. asparagus
olive oil
bread crumbs
parmesan cheese
Directions
Place 1-2 lbs. asparagus, rinsed and trimmed, in a 9″ x 13″ pyrex dish
Drizzle with olive oil and sprinkle with bread crumbs and parmesan cheese
Add salt and pepper to taste
Bake in a 350 degree oven approximately 25 minutes until slightly browned
Serve hot or at room temperature
Ingredients
1 pound thin asparagus spears
1 carrot, grated
1 red bell pepper, julienned
Dressing
1/4 c. balsamic vinegar
1 T. cider vinegar
1/2 c. olive oil
1 tsp. dry mustard powder
1 tsp. salt
1/4 tsp. black pepper
1 large garlic clove, thinly sliced
Directions
Blend vinegars, oil, mustard powder, salt and pepper together in a blender or food processor to emulsify.
Add sliced garlic and allow flavors... Read more »
Ingredients
1 pound small, white potatoes
1 pound small, red potatoes
2 Tbs. white wine
2 Tbs. chicken stock
3 Tbs. Champagne vinegar
1/2 tsp. Dijon mustard
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
10 Tbs. good olive oil
1/4 c. minced scallions (white and green parts)
2 Tbs. minced fresh dill
2 Tbs. minced flat-leaf parsley
2 Tbs. julienned fresh basil leaves
Directions
Drop the white... Read more »
Roasted Fennel and Carrots with Pecorino
8 servings
Ingredients
4 fennel bulbs (about 3 1/2 pounds), cut vertically into 1/3 inch slices, plus 2 tsp. chopped fronds
2 large carrots, peeled, cut diagonally into 1/3 inch thick slices
2 tsp. chopped fresh thyme
1/2 c. grated pecorino cheese
1/3 c. extra-virgin olive oil
Directions
Preheat oven to 375 degrees
Lightly oi 13 x 9 x... Read more »
Old Fashioned Pineapple Souffle
Ingredients
5 pieces of bread cubed with crust
1 (#2 size) can of crushed pineapple, drained
1 c. sugar, light
4 eggs
1/2c. butter, soft
Directions
Mix sugar, eggs, and butter.
Add pineapple and bread.
Place in a greased casserole pan.
Bake at 350 degrees for 1 hour.
Great with ham!
This is a great vegetable dish!
1 (8 oz.) package of softened cream cheese
4 T. softened butter
2 T. mayonnaise
6 T. milk
1 (14 oz.) can artichoke hearts, drained and chopped
2 (10 oz.) packages frozen, chopped spinach, thawed and drained
1/3c. parmesan cheese
Dash of pepper
Preheat oven to 350 degrees. Combine cream cheese, butter and mayonnaise. Beat with an electric... Read more »
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