1 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
Read More1 lb broccoli, washed and cut into florets 1 tbsp olive oil 3 cloves garlic, thinly sliced salt and pepper Blanch broccoli in salted boiling water for approximately 45-50 seconds. Cool in cold water. In the meantime, heat the oil in a large skillet over medium heat and add the garlic. Cook the garlic in
Read More1 fresh pumpkin, up to 4 lbs Preheat oven to 350° F. Cut top from pumpkin. Scrape out stringy membranes and seeds. (Save the seeds to make Toasted Pumpkin seeds) Cut the pumpkin into large pieces and place on a baking sheet. Bake about 45 minutes or until pumpkin is soft. Let cool until you
Read MoreThis quick and healthy vegetable stir-fry is flavored with honey and red pepper flakes. ¼ cup honey ¼ cup prepared stir-fry sauce ¼ tsp crush red pepper flakes 4 tsp peanut or vegetable oil 2 cup small broccoli florets 2 cups small mushrooms 1 small onion, cut into wedges and separated into 1 inch strips
Read More1 large red apple, cut into julienne strips 1 large pear, cut into julienne strips 1 medium celery stalk, cut into thin slices (about ½ cup) 4 oz Havarti cheese, cut into julienne strips 3 tbsp olive oil 2 tbsp frozen apple juice concentrate, thawed 3 tbsp coarsely chopped honey-roasted peanuts In a medium salad
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