Traditional Irish Stew

Recipe found on thespruceeats.com Total time: 2 hours 40 minutes Makes 4 servings   Ingredients: 2 Tbsp. vegetable oil, divided 1 lb. mutton or lamb cutlets, bones removed (optional), cut into 2″ chunks, divided 2 lbs. potatoes, peeled and cut into...

Marcella Hazan’s Tomato Sauce

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...

Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...

Onion Pie

This can be made for an easy lunch or side dish for a main meal. Makes 8 servings Ingredients: 1 c saltine crackers ½ c melted butter 2 c onions, sliced thin 2tsp olive oil ¾ c milk 2 eggs 1 tsp salt ¾ c shredded, sharp cheddar cheese Instructions: Preheat the oven to...

Stuffed Bell Peppers with Couscous, Tomato and Feta

Sharer Alice Richardson created this recipe to serve with pan-roasted haddock (get the haddock portion of the recipe on her blog, The Clean Food Club). Serves 4 Ingredients 3 large bell peppers 1 medium Onion 1 cup cherry tomatoes (or larger tomatoes cut into wedges)...