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Recipe: Artichoke Hearts with Caram...

THIS RECIPE can be part of a great antipasto, and is best made ahead of time. Artichoke Hearts with Caramelized Onions and Herb Dressing Ingredients 2 cups red onion 2 […]

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  • 5/18
Categories: Recipes

Artichoke Hearts with Caramelized O...

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  • 5/18
Categories: Recipes

Recipe: Asparagus with Roasted Garl...

YOU CAN ROAST the garlic ahead of time. Just remove the roasted cloves from the skins and store in olive oil in your refrigerator for up to one week. Then […]

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  • 5/18
Categories: Recipes, Side Dish

Asparagus with Roasted Garlic Olive...

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  • 5/18
Categories: Recipes

Recipe: Asparagus with Roasted Shal...

TO TRIM THE ASPARAGUS, break the root end off of one of the asparagus stalks. It will break where the asparagus starts to become woody. With a knife trim the […]

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  • 5/18
Categories: Recipes

Asparagus with Roasted Shallots and...

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  • 5/18
Categories: Recipes, Entrée

Baked Cod with Thyme

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  • 5/18
Categories: Recipes

Recipe: Baked Cod with Thyme

FRESH COD IS THE BEST, but not always available. When substituting with frozen fish, let the fish thaw completely in you refrigerator before cooking it. Baked Cod with Thyme Ingredients […]

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  • 5/18
Categories: Recipes, Side Dish

Broccoli with Sautéed Carrots

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  • 5/18
Categories: Recipes

Recipe: Broccoli with Sautéed Carr...

USE PRE-CUT-UP vegetable to speed up prep times.   Broccoli with Sautéed Carrots   Ingredients 1 medium bunch broccoli 2 large carrots 2 tsp. olive oil ½ tsp. fresh thyme […]

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  • 5/18
Categories: Recipes

Recipe: Cajun Black-Eyed Peas

SERVE THIS FLAVORFUL DISH over brown rice for a hearty dinner, or alone as a lite lunch. Cajun Black-Eyed Peas Ingredients ⅓ cup red onion 7 stalks green onions or […]

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  • 5/18
Categories: Recipes, Side Dish

Cajun Black-Eyed Peas

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  • 5/18