Recipe adapted from Bon Appetit. 4 boneless, skinless chicken breasts 1/2 cup soft, fresh goat cheese (such as Montrachet) 1/3 cup homemade or purchased pesto 1 teaspoon minced shallot or green onion 2 tablespoons olive oil Panko crumbs or flour Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness … Continue Reading →
Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →
Recipe adapted from Cooking Light. 2 quarts water 21/2 teaspoons salt, divided 11/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces 1/4 cup kalamata olives, pitted 1 teaspoon chopped fresh rosemary 11/2 teaspoons grated lemon rind 11/2 teaspoons fresh lemon juice 11/2 teaspoons extra-virgin olive oil 1 garlic clove, chopped … Continue Reading →