by Weronika Zawora | Sep 14, 2020 | Recipes
Recipe found on canadianliving.com Serves 6 Ingredients: 1 fennel bulb (about 1 lb.) 1/3 cup all-purpose flour 1/4 teaspoon each salt and pepper 12 chicken thighs (about 2 lb.) 2 Tbsp. vegetable oil 20 garlic cloves, peeled 2 cups chicken stock 1 cup white wine Half...
by Weronika Zawora | Sep 14, 2020 | Recipes
Recipe found on delishknowledge.com Yields 8 squash halves This recipe will produce more stuffing than needed, depending on the size of the squash. The delicata’s skins are tender enough to eat when cooked so no peeling required. And remember to roast the seeds...
by Weronika Zawora | Sep 7, 2020 | Recipes
Recipe found on marthastewart.com Makes 10 Servings Ingredients: 3 bunches collard greens 1/4 cup extra virgin olive oil 3 tablespoons garlic, minced Coarse salt Directions: Trim stems of collard greens, keeping the leaves whole. If necessary, trim the large...
by Weronika Zawora | Sep 7, 2020 | Recipes
Recipe found in Hannaford fresh Magazine, July – August 2020 issue Serves 4 *Be sure to let the tomatoes cool for 5 minutes in step 3; this will keep them from splattering when they’re added to the oil in the next step. Ingredients: Salt and pepper...
by Weronika Zawora | Aug 31, 2020 | Recipes
Recipe from bonappetit.com Makes about ¾ cup Perfect not just as a salad dressing but ideal as a drizzle over roast potatoes, a dip for roasted meats or an additional sandwich topping. Ingredients: ½ cup olive oil ¼ cup Sherry vinegar or...
by Weronika Zawora | Aug 31, 2020 | Recipes
Recipe found on bonappetit.com Makes ~1 quart Ingredients: 2 cups unseasoned rice vinegar 1/2 cup sugar 2 Tbsp. fresh lime juice 2 Tbsp. kosher salt 1 red jalapeño, with seeds, thinly sliced crosswise 4 pickling cucumbers, sliced 1/4″ thick 1 large yellow or...
