You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread. Yields 3 Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 2 cloves garlic, minced 1 […]
Classic Oatmeal Cookies
February 24, 2010 by Leave a Comment
You can make the dough up to 1 week in advance and store it in the refrigerator until ready to bake. The cookies can be made slightly crispy or chewy, according to your taste. Makes about 2 dozen 2 1/2 to 3-inch cookies 1/2 pound (2 sticks) unsalted butter, softened 1 1/4 cups firmly packed […]
Rice Noodles with Hoisin-Marinated Pork and Wilted Spinach
February 24, 2010 by Leave a Comment
At the market anything with hoisin sauce is well received by our customers, and this dish is no exception. Serves 4 1 1-pound pork tenderloin 2 tablespoons hoisin sauce 1 tablespoon light soy sauce or tamari 1 tablespoon Thai chile paste 6 ounces rice noodles 1 tablespoon canola or safflower oil Sea salt and freshly […]
Bourbon Cherry Bread Pudding
February 23, 2010 by Leave a Comment
Our bread pudding is made with sour cherries and spiked with bourbon for a little touch of the South. Yields 1 9 x 12-inch baking dish 3 cups sugar 12 large eggs 3 cups heavy cream 4 cups sour cherries ½ cup bourbon 2 24-inch French baguettes, cut into 1½ x 1½ -inch pieces 1 […]
Southwestern Cheese Dip
January 22, 2010 by Leave a Comment
This rich, spicy dip is great served with crudites or tortilla or pita chips, accompanied by cold beer or margaritas. It’s also delicious spread on soft flour tortillas filled with chicken or as a spread for vegetarian sandwiches or wraps.
Fat Free Black Bean Dip
January 22, 2010 by Leave a Comment
When we created this recipe, our goal was to have a really flavorful, heathful dip-one that could accompany tortilla chips as well as fill burritos, enchiladas, and omelets We achieved that, and more.
Easy Applesauce
January 22, 2010 by 2 Comments
This spicy applesauce keeps in the refrigerator for up to 1 month
Chewy Apple-Pecan Bars
January 22, 2010 by 1 Comment
These bars are delicious topped with vanilla or butter-pecan ice cream.
Standing Pork Roast with Fennel and Sage
January 22, 2010 by Leave a Comment
Serve this pork with homemade applesauce or chutney
Golden Gazpacho
January 15, 2010 by Leave a Comment
I think of this soup as the soup version of a tomato salad, which means I make it only when tomatoes are in season, and I make it with the very best, fruity green olive oil I have. I use yellow tomatoes, but of course red would work just fine.