My kitchen is always calling me. With a few shared recipes, I hope yours will too!
Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →
4 Servings Tip: Many fresh or dried mushroom varieties will nicely complement chewy, nutty grains like the farro in this recipe. If you are fortunate to have fresh morels in the spring, this is just one delicious way to serve them; however, even rehydrated dried morels or other wild mushrooms will add an earthy... Continue Reading →
2-4 servings Tip: When marinating with citrus juice, roll the whole fruit on the counter or a cutting board to soften it. Rolling breaks down the membranes in the flesh and you will extract more juice when you squeeze the fruit. Toss the squeezed citrus halves into your marinade for even more flavor. Ingredients... Continue Reading →
8-10 servings Tip: The photo shows this recipe made with brown rice. Alternatively, you might enjoy farro, barley or quinoa. Ingredients 1 – 2 cups cooked and chilled brown rice* 4 cups broccoli florets and stems ½ cup red onion 2 celery stalks 1½ cups seedless red grapes 1 cup Trader Joe’s Sesame Honey Almonds... Continue Reading →
6 servings Tip: Cultivated wild rice (farmed in flooded fields), is readily available in most grocery stores. If you have an opportunity to try true wild rice, as shown in the 2nd photo above, I think you will be pleasantly surprised. It has a light smoky and nutty flavor and a nice crunch. It's... Continue Reading →
Serves 2 Tip: When cooking poultry along with other ingredients, be diligent about your clean-up and protection from cross-contamination. Use separate cutting boards & utensils. Discard any ingredients (such as flour) that come into contact with the raw meat. Disinfect counters & wash hands thoroughly as you proceed with the recipe. 12 oz chicken breast,... Continue Reading →
8-10 servings Tip: Salad can be made up to a day ahead, covered and refrigerated. Remove from refrigerator about 1 hour ahead of serving; stir to refresh flavors. This can also be turned into a salad entree by adding it to cooked and cooled pasta such as farfalle. INGREDIENTS 2-3 cups fresh sweet corn kernels... Continue Reading →
Adapted from a NY Times Cooking recipe (2 generous servings) TIP: Have all ingredients prepped and ready to use. This recipe moves quickly once you get it started. 6 ounces dry campanelle or farfalle pasta (use a shape that will catch the corn kernels) 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep... Continue Reading →
