Directions: Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. Ingredients: 1 head kale, washed and thoroughly dried […]
Author Archives: sunrise-sixteen
Directions: Combine fennel, radishes, carrot, onion, parsley and vinegar in a large bowl. Drizzle with a little olive oil and toss to coat. Season with oregano, salt and pepper to taste and serve. Ingredients: 1 fennel bulb, halved and thinly sliced 1 bunch radishes, trimmed and quartered 1 large carrot, sliced 1/2 red onion, thinly […]
Directions: Place a sauté pan over medium-high heat. Add butter and melt. Sauté garlic in butter for one minute. Then stir in cream, half and half, Parmesan cheese, lemon zest, and lemon basil. Cook fresh pasta in boiling, salted water or two minutes or until al dente. Taste sauce, and add salt and pepper to […]
Directions: Shred cabbage, put in large bowl. Stir together all other ingredients. Pour over cabbage and mix well. For variety add diced onion, pepper, celery, tomatoes or shredded carrots. Ingredients: 1 head cabbage, sliced thin 1/2 c mayonnaise 2 Tbsp vinegar or lemon juice 1 Tbsp grated onion 1/2 tsp celery seed 1 tsp sugar […]
Directions: Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins. Put the onions in a 3-quart saucepan […]