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 | 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 Laura Lutz | Aug 24, 2019 | Recipes
A twist on classic ratatouille. Inspired by Deb Perelman’s Smitten Kitchen cookbook Makes 4 – 4” sandwiches Ingredients 1 eggplant 1 zucchini 1 summer squash 2 bell peppers 1 onion 1 cup tomato puree or tomato sauce 1 garlic clove minced 2 T olive oil Salt...
by Laura Lutz | Aug 11, 2019 | Recipes
Enjoy this fresh salad for lunch or dinner. Inspired by bon appétit Makes 4 servings Ingredients 6 lbs beets, scrubbed clean and skin peeled 4 T olive oil Kosher salt 4 sprigs thyme ¼ c red wine vinegar 8 shishito peppers 1/3 c pecans 1 small onion, sliced thinly Hot...
by Laura Lutz | Aug 4, 2019 | Recipes
If you don’t have a proper place to store all that fresh garlic, here is a recipe that will use a good portion of it. Serve this soup with a crusty bread for dipping. Makes 4 servings Inspired by Smitten Kitchen Ingredients: 26 garlic cloves (unpeeled) 18 garlic...
