Strawberry Balsamic Sauce – Three ways!

Strawberry Balsamic Sauce – Three ways!

Two ingredients, three recipes! Strawberries plus balsamic vinegar makes a chameleon sweet-tart sauce for: 1)Refreshing no-added-sugar ‘shrub’ mocktail 2)Accompaniment for grilled chicken 3)Ice cream sundae topping. A shrub is a beverage made with a syrup of fruit, vinegar and sugar, and takes a couple days…

Edamame Green Monster Dip

Edamame Green Monster Dip

  Scare up this hummus with edamame and walnuts for your munchkins to dig into before their Halloween treats. A healthy bunch of parsley makes the scary-good green color, boosts Vitamins K and C, adds flavinoids too, which function as antioxidants. And of course loads…

Asparagus Risotto – An Easier Way

Asparagus Risotto – An Easier Way

Its springtime and asparagus is in full bloom. Risotto is one of my favorite ways to use asparagus, especially when combined with a bit of fresh lemon peel, a dusting of sage or marjoram, and a swirl of zesty grated cheese. Risotto does not require…

Hollandaise — simply delicious

Hollandaise — simply delicious

To make Hollandaise ahead: cool, cover and refrigerate. When ready to use, warm up on low heat (in the microwave or on the stovetop), stirring regularly. HOLLANDAISE SAUCE WITH A HINT OF BITTERS Makes about 1 cup. Recipe may be doubled. 8      Tbsp. salted butter (1 stick)…

Stuffing, Cranberries, and Pie

Stuffing, Cranberries, and Pie

It’s time to revisit some of our Thanksgiving favs. For me, there are so many different dishes at Thanksgiving that I tend not to re-invent the food wheel. Rather, I use tried-and-true seasonal recipes that get four-star raves from around the table. So first here, is my Artichoke Mushroom “dressing” that I…

Cranberry-Apricot Relish

Cranberry-Apricot Relish

Warm Cranberry-Apricot Relish Makes 1-1/2 cups 1-1/2 cups dried cranberries (about 7 oz.) 1/2 cup apricot preserves 1/2 cup Holland House sherry cooking wine* Zest of 1 orange Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture…

Turkey Stuffing-inside or out?

Turkey Stuffing-inside or out?

Artichoke Mushroom Dressing Makes 12 cups 1 lb. (approx.) sliced French bread 1 can (13-14 oz.) artichoke hearts (not marinated artichokes) 4 Tbsp. butter 1 yellow onion, chopped 1 stalk celery, chopped 8 oz. pre-sliced mushrooms, chopped 1 tsp. poultry seasoning 1 tsp. dried rubbed…

Sofrito Rice – Caribbean Trio #3

Sofrito Rice – Caribbean Trio #3

    Sofrito Rice  1            tablespoon vegetable oil 3/4       cup finely chopped yellow onion 1/2        cup finely chopped green bell pepper or chiles*   2            cloves garlic, minced or crushed 1/2        teaspoon salt 1/4        cup natural rice vinegar (unseasoned) 1            cup long grain white rice…

Roasted Asparagus with Warm Bitters Mayonnaise

Roasted Asparagus with Warm Bitters Mayonnaise

Roasted Vegetables with Angostura Mayonnaise Drizzle (or simply… Angostura Mayonnaise  See bottom of page) * Angostura Mayonnaise Drizzle for Roasted Vegetables 1/2    cup mayonnaise 2       Tbsp. grated pecorino Romano cheese or tangy Parmesan 1       Tbsp. fresh lemon juice 1       tsp. grated lemon peel…

Mashed Potatoes or…

Mashed Potatoes or…

 … mashed cauliflower! Garlic Mashed Cauliflower Makes about 2 cups  (double recipe if you want)  1-1/2    lb. head fresh cauliflower      2     cloves garlic, peeled    1/4    cup Greek-style plain yogurt or fat-free sour cream      2    tablespoons butter Remove leaves and bottom end from cauliflower; rinse…