Roasted Radicchio di Treviso
This recipe can be found on the website, www.thewellseasonedcook.blogspot.com. Not only is the recipe super easy, if you like cheese, it looks delicious, too. The recipe serves 2. Buono gusto! (more…)
Category: Recipies
Escarole and Orzo Soup with Turkey Meatballs
From the food blog smittenkitchen.com comes this delicious recipe. (more…)
Asian Pickled Cabbage
This recipe for Asian Pickled Cabbage from a great food website, www.thekitchn.com. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. With 4th of July around the corner, it could be a nice addition to your family BBQ. (more…)
Grilled Butter Lettuce
This recipe taken from a June/July 2010 issue of Fine Cooking. This could be your ticket to an easier July 4th BBQ salad — let your significant other do the work! The recipe serves 8. (more…)
Spiced Squash Cookies
From an old, Edible Vermont (2009) magazine, Winter issue, these spiced cookies are cake-like in texture and so welcoming on a cold, wintry day with a hot cup of tea (or cocoa). The recipe yields about 5 dozen. (more…)
Pasta Sauce with Cabbage and Sausage
A few years ago, my share partner and I took a cooking class at Classic Thyme, focused on pasta sauces. This one is an unusual sauce, hailing from northern Italy, close to the Austrian border. It is very easy and so delicious, plus, if you make a lot, you can freeze extras for later use. The recipe as presented serves 6. (more…)
Holiday Brussels Sprouts with Pecans and Cranberries
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table. (more…)
Curried Sweet Potato Soup
This recipe from Cuisine at Home. It is easy and “different” in a good way. The recipe yields 4.5 cups. Try it! (more…)
White Root Bisque
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
Red Wine Chicken Stew with Root Vegetables
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines evaporate so no worries serving to the entire family. (more…)