The first food item I think of when I think of winter is stew. During the colder months I love how easy they are to cook and warm me up. This Mushroom White Bean and Kale Stew is just that – easy to make while nourishes the body and soul. Waking up to 12 degree …
Sweet and oh so savory is our Gluten Free Beer Braised Brisket with Fennel & Fig Jam! After receiving a hefty jar of our neighbors delicious homemade fig jam, score, I started wondering what else could I make with this amazing gift besides slather it all over…my bread of course. Thinking about what to make …
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Winter Vegetable Risotto with Pesto and Wild Mushrooms Ingredients: 6 cups of chicken or vegetable broth 1 ½ cups Arborio rice (DO NOT RINSE) Not to be loud, but really do not rinse. The starch on this rice gives it the creaminess. 2 Tbsp butter or ghee 1 onion finely chopped Salt and pepper ½ …
Baked Manicotti (Gluten Free) Ingredients: 1 box Jovial gluten free manicotti 1 15 oz Container of ricotta OR 2 containers of Kite Hill Vegan Ricotta 1 C Mozzarella cheese, grated ½ C Pecorino Romano grated cheese 1 Eggs 4 C Spinach (1 medium box triple washed) 1 Heaping cup shiitake mushrooms, diced ( 4 medium …
Wild Mushroom, Heirloom Tomato, Spaghetti Squash Casserole Ingredients: 1 medium spaghetti squash, cooked (recipe follows) Olive Oil Heirloom tomato sauce (recipe follows) or your favorite homemade or bottled sauce Wild mushrooms, (recipe follows) 1 small diced zucchini (optional) ¼ – ½ C Pecorino Romano grated cheese 1/4 C Sheep or goat feta, crumbled 1/2 C …
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Summer’s Bountiful Ratatouille over Polenta Cakes Serves 4-6 End of summer’s bounty is truly amazing~zucchini summer squashes, tomatoes, peppers, eggplant, onions garlic OY VEY!! Truly a flavor gasim when cooked down! Ingredients: 1 eggplant ( a small globe, Italian, or Japanese) washed and peeled ~ Japanese eggplants don’t need peeling. (2 Cups diced) 1 small …
