by Weronika Zawora | Apr 26, 2021 | Recipes
Recipe sourced from bonappetit.com Makes 2 sandwiches Ingredients: 1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings 1 tsp. soy sauce ½ tsp. garlic powder 2 Tbsp. extra-virgin olive oil, divided Kosher salt ¼ cup finely chopped...
by Weronika Zawora | Apr 12, 2021 | Recipes
Recipe found on cooking.nytimes.com Total Time: 25 minutes Yields 4 servings Ingredients: 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces 1 pint grape tomatoes, halved (about 2 cups) 1 small...
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 10, 2020 | Recipes
This definitive recipe has been my go-to for years. Although the directions say to discard the onion before tossing the sauce with pasta, I leave the onion in and find that white or red varieties work equally well. This recipe makes four servings or enough sauce for a...
by Weronika Zawora | Aug 3, 2020 | Recipes
Original recipe by Mona Talbott appeared in Bon Appétit (August 2014). Found on bonappetit.com Makes 8 servings Eggplant can be cooked 2 days ahead. Let cool; cover and chill. If made ahead of time, the flavors of the mixture will deepen as it sits. Ingredients: 1...
