Serves 6
Ingredients:
2 T butter
2 T olive oil
3 cloves of garlic, sliced on the diagonal
8 oz mushrooms, cut into thick slices or quarters
1 cup pearl onions, thawed from frozen
1 t dried thyme
1/8 t ground white pepper
1 1/2 lb new potatoes, rinsed, left unpeeled, and cut to bite sized chunks
12 oz peas, either fresh shelled or thawed from frozen Read More
Ingredients:
1 T butter
1 T olive oil
1/2 onion, rough chopped
4 oz. plain Neufchatel Cheese
1 pound frozen whole leaf spinach, thawed and drained or 1 pound fresh torn spinach
3 cups baby arugula
1/4 cup 2% milk
Salt and pepper to taste
Pinch of nutmeg
Hot red pepper flakes to taste Read More
Ingredients:
4 plum tomatoes, chopped
1 small white onion, chopped
1 green onion, white and light green part only, thinly sliced
1 Serrano, deseeded, deveined, and chopped
1 jalapeno, deseeded, deveined, and chopped
1 lime juiced
1 t white vinegar
1 T cilantro, chopped
Salt and pepper to taste Read More
Serves 6
Ingredients:
6 ears of sweet corn
6 tablespoons of butter
6 large pieces of aluminum foil Read More
Join writer and editor Rosemary Gretton as she walks us through this most delicious day.
First, make sure you have a red pepper. And garlic. And a can of chickpeas. And tahini. And fresh lemons. And olive oil.
Split the red pepper in two and remove seeds and white parts. Flatten and lightly coat the red pepper with olive oil. Read More
Ingredients:
6 slices whole grain bread
1/2 cup softened or whipped low-fat cream cheese
1 T chives
1/2 English or one medium cucumber
1/2 cup watercress
White pepper
Optional: salt Read More
Leggetts in the late 1800’s
The Leggett family tree goes back to pre-Constitution days. Later on, sometime in the mid-1800’s, my Great Grandpa bought some land in Central Illinois and became a farmer. Leggetts are still there, growing and eating a lot of really great corn.
Many generation spanning family recipes are intuitive and this is no exception. This means there are no exact measurements for the milk and crackers for the modern version of this Thanksgiving tradition, just a description of the desired texture – a thick pudding. Additional salt beyond that which is on the crackers is not required unless you ordinarily salt all of your food.
The following is a modern Leggett variation of the recipe and includes canned corn. The original began “send a young ‘un out to the field to pick several ears of sweet corn…..” Read More
Ingredients:
8 oz (approximately 2 cups snapped) fresh green beans, ends trimmed, then snapped in half
3 medium tomatoes, left unpeeled and cut into large 1 inch pieces
1/2 onion, cut into 1 inch pieces, the layers separated
2 bell peppers, deseeded, deveined, and sliced into 1 inch pieces
2 banana peppers, deseeded, deveined, and sliced into 1 inch pieces
1 t ground garlic
1/8 t black pepper
1/2 t dried basil
1/4 t dried oregano
Hot red pepper flakes, to taste
2 T olive oil
2 Japanese eggplants, peeled and cut into 1 inch pieces
Optional: 1 jalapeno per person, washed, but left whole Read More
Join writer and editor Rosemary Gretton as she walks us through this most delicious summer evening.
This salad is best served on a late summer evening, when tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini means “small mouthfuls.”
First, head outside to your vegetable garden, smiling as you savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come to fruition. Pick four or five large tomatoes right off the vine. Bring them in the house. Wash the tomatoes well, and cut them into thick slices. Place the slices in a glass salad bowl. Read More
Ingredients:
2 T olive oil
1/2 cup onion
1 T garlic, minced
1 cup quinoa
2 cups vegetable stock
1 T parsley, chopped
1 lemon, juiced Read More
Mindful Palate 