1 1/2 cups Button mushrooms (cut into quarters) 1/2 cup diced onions 3 tbsp minced shallots 4 tbsp sliced scallions 2 tbsp diced red peppers 1 tbsp chopped fresh thyme 1 tbsp chopped fresh dill 1/2 cup Garlic Expressions Salad Dressing Mix ingredients together, and marinate overnight. Serve chilled. Recipe from Garlic Expression’s website
Read More2 medium carrots, sliced (1cup) 1 medium apple, cut into thin wedges 1 tbsp butter 2 tbsp maple syrup ¼ tsp ground cardamom In a 1-quart saucepan, heat 1 inch of water to a boil. Add carrots. Cover and return to a boil; reduce heat. Simmer 12 to 15 minutes or until tender; drain. Heat
Read More2-3 yukon gold potatoes, chopped into 1 ½ inch pieces 1 large sweet potato, peeled and chopped into 1 ½ inch pieces 2 parsnips, peel and cut into 2 inch long pieces 3 beets, peeled and cut into 1 ½ inch pieces 2 large sweet onions, peeled, quartered ½ cup olive oil 1/3 cup maple
Read More4 cups (about 2 lbs) peeled, cubed winter squash ¼ cup butter, melted ¼ cup honey 1 tsp salt ½ tsp pepper Heat the oven to 350° F. Arrange squash in a shallow 10×6-inch (1 ½ quart) baking dish. Combine remaining ingredients; pour over squash. Bake covered at 350° F. for 40 to 45 minutes
Read More1 teaspoon olive oil 8 medium-large leeks, 1 to 1-1/4 inches in diameter 1/3 cup Silver Palate Balsamic Country Salad Splash 1 tablespoon dark brown sugar Preheat oven to 400° F. Line a baking sheet with foil and brush with olive oil. Cut a thin slice off base of each leek to remove roots. Slice
Read More1-1/2 pounds small red potatoes, scrubbed 1 small clove garlic, minced 1/2 jalapeno, seeded and minced, optional 1/2 cup Silver Palate Fat Free Really Raspberry Salad Splash 2 tablespoons low-fat plain yogurt 1 small cucumber, peeled, seeded and chopped 1/2 cup thinly sliced scallions, including green parts Salt and freshly ground black pepper to taste
Read More1 lb. carrots, trimmed and peeled ¼ cup water 2 tablespoons salted butter 3 tablespoons Wild Thymes Chili Ginger Honey Marinade Cut carrots diagonally into ¼ inch-thick slices. Put the carrots into a skillet that is large enough to accommodate them in a single overlapping layer. Add water and 1 tablespoon of butter and simmer
Read More½ cup butter ¼ finely chopped green pepper 2 tbsp finely chopped pimiento 1 tsp salt ½ tsp chili powder 8 ears of corn Whip butter until light and fluffy. Stir in green pepper, pimiento, salt and chili powder. Place each ear of corn on aluminum foil; spread with butter mixture. Wrap twisting at both
Read More1 medium onion, diced 1 tbsp butter 150 grams pancetta, julienne 2 lbs brussel sprouts, julienne ¼ cup water juice and zest of one lemon 1 can whole chestnuts, drained sea salt and pepper herbs for garnish Saute onion and pancetta in the butter until the onion is translucent. Add the brussels sprouts and water.
Read MoreDoes your family dislike Brussels sprouts? This recipe will change their point of view forever. It’s worth a shot anyways! 1 lb Brussels sprouts (shredded) 4 oz Pancetta or bacon (diced) ¼ cup pine nuts (toasted) salt and pepper to taste Fry pancetta or bacon until crisp. Add shredded Brussels sprouts, toss and cook with
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