2 1/2 pounds Yukon Gold potatoes (about 8 medium) unpeeled and cut into 1-inch pieces 1/2 cup lowfat buttermilk 1/2 cup nonfat milk 4 tablespoons freshly grated Parmesan cheese Salt and pepper to taste 4 teaspoons butter, cut into pieces Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover … Continue Reading →
5 quarts salted water in a 6-quart pot 4 large yams/sweet potatoes peeled, halved lengthwise and cut into 1/4 -inch-thick half-rounds 2 large garlic cloves, coarsely chopped 1/2 to 1 teaspoon Ancho chili powder or other mild chili powder (use to taste) 1 tablespoon grated orange zest 1/4 teaspoon freshly ground black pepper 1 teaspoon … Continue Reading →
4 medium red onions, peeled and cut in 6 wedges each 1 1/2 pounds Brussels sprouts, cut from top to bottom into 1/4 -inch-thick slices 4 branches of fresh thyme Fresh rosemary leaves from 2 4-inch sprigs 1 teaspoon fennel seeds, ground 3 canned tomatoes, drained 1/3 cup dry red wine 1/4 cup extra-virgin olive … Continue Reading →
(Serves 6) PREP TIME: 15 minutes. TOTAL TIME: 30 minutes. Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 2 small garlic cloves, minced 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice 1 1/2 pounds haricots verts or other thin green beans, trimmed 2 small red onions, quartered through root end … Continue Reading →
Adapted from recipezarr.com. 3/4 teaspoon garlic salt 3/4 teaspoon seasoning salt 2 tablespoons distilled white vinegar 1/4 cup olive oil 1 (8 ounce) can mushrooms, drained Whisk together the garlic salt, seasoned salt, vinegar and olive oil in a medium-sized bowl. Pour over mushrooms and allow to marinate for 24 hours. Per serving: 262 calories; … Continue Reading →
1/4 cup extra virgin olive oil 4 cloves garlic Fresh thyme or rosemary, optional 1/2 cup flavorful black olives, pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1 1/2 cups any other tomatoes, chopped Chopped fresh parsley leaves for garnish. 1. Combine oil and garlic in … Continue Reading →
1 pound asparagus 2 tablespoons butter 1/2 cup milk 3 large eggs, at room temperature 1/2 cup flour Salt and pepper Pinch sugar 3 ounces gruyere or Swiss cheese, shredded (1 cup loosely packed) Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium saucepan, add enough … Continue Reading →
2 lemons 12 baby artichokes 1 tablespoon chopped flat-leaf parsley leaves 1 teaspoon minced garlic Pinch of crushed red pepper flakes 5 tablespoons extra virgin olive oil, divided Sea salt and freshly ground black pepper Preheat the oven to 450 degrees. Bring a large saucepan three-fourths full of water to a boil over high heat. … Continue Reading →
18 small new potatoes 1 (5.2-ounce) package garlic-and-herb-flavored Boursin cheese 1 cup chopped prosciutto (about 3 1/2 ounces) 1/2 cup sour cream 1 tablespoon chopped fresh parsley Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place potatoes in a large saucepan in enough water to cover and boil until fork-tender, about … Continue Reading →
Curry adds a nice flavor twist to three fall ingredients: apples, onions, and cranberries. Recipe adapted from “Very Cranberry” by Jennifer Trainer Thompson. 1 acorn squash, halved lengthwise and seeded 2 teaspoons maple syrup 1 teaspoon kosher salt 1 tablespoon plus 1 teaspoon unsalted butter 1/2 cup chopped yellow onion 1 teaspoon curry powder 1 … Continue Reading →