by Weronika Zawora | May 11, 2020 | Recipes
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...
by sarayas | Jul 3, 2017 | Recipes, Uncategorized
Adapted from From Ellie’s Kitchen to Yours by Ellie Deaner 3 cups cooked shredded chicken 1 cup scallions sliced 1/2 lb pea pods, blanched 1 cup slivered almonds toasted 1/2 red pepper cubed Dressing 1/4 cup teriyaki sauce 3 T fresh lemon juice 1/4 cup...
by dsavastio | Sep 2, 2011 | Recipes
Adapted from The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 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. Serve it as a main dish or as a side. This is a great...
by dsavastio | Jul 29, 2011 | Recipes
Adapted from allrecipes.com Serves 4 You could use any combination of our gorgeous Stearns Farm peppers in this dish- even the spicy peppers we grow could be added. A variety of different colored peppers makes this dish very pretty. The balsamic vinegar and the...
by Nomi Sofer | Sep 17, 2010 | Recipes
Drying your peppers and making crushed red pepper flakes is a great way to use your excess hot peppers and one that will help keep you warm throughout the cold New England winter! Any variety of red peppers can be used to make red pepper flakes. You can experiment and...
