Puttanesca 3 tablespoons olive oil 3 cloves garlic, mashed and coarsely chopped 1 cup good black or green olives, pitted 2 tablespoons capers 3 anchovies, finely chopped or mashed with the back of a spoon 3 cups peeled and seeded diced tomatoes, or one 28-ounce can diced tomatoes 1/4 teaspoon freshly ground black pepper Grated [...]
This recipe met the “meat-and-potatoes” stamp of approval from my dad when he and my mom were visiting earlier this spring. The asparagus was just ready to pick and I had some red potatoes that were languishing in the pantry begging to be used. The chives have been up for some time now and are [...]
This recipe is based on one given to me by CIA alumna and former schooner chef Dana Degenhardt. I often use this recipe as a lunch dessert. I pour the batter into a 9 x 13-inch pan and make a cake. You can make muffins with this recipe as well. Poppy Seed Bread 3 cups [...]
Creamy Herb Dressing 2 tbs fresh minced dill 2 tbs fresh minced flat-leaf parsley 2 tbs fresh minced thyme 2 tbs fresh minced chives 3/4 cup mayonnaise 1/2 cup buttermilk 2 tbs cider vinegar 1/2 tsp coarse salt 1/8 tsp freshly ground black pepper 3/4 tsp hot sauce Combine the dill, parsley, thyme, and chives with [...]
Dana’s Maple-Dill Dressing 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1/2 cup maple syrup 1 bunch fresh dill or 1 1/2tablespoons dry dill 4 1/2 teaspoons soy sauce 1 cup toasted almonds, hazelnuts, or pine nuts 4 garlic cloves, roughly chopped 1/4 teaspoon grated lemon rind 1 1/3 cups olive oil Purée everything except [...]
The Rockland Farmer’s Market opens today and through no fault of my own, coincides perfectly with this weeks column in the PPH about salads and greens. With all of the micro and baby greens available to us this time of year, the old stand by of tomato, cucumber and lettuce salads dressed with ranch should [...]
Lemon Parmesan Dressing Extra virgin olive oil Juice from 1 lemon Grated or shaved fresh parmesan cheese to taste Salt and freshly ground black pepper to taste Toss greens with olive oil and then the rest of the ingredients to your liking. Makes approximately 1 cup.
Creamy Blue Cheese Dressing This can be refrigerated for several days – it only gets better. 2 1/2ounces blue cheese, crumbled 5 tablespoons buttermilk 3 tablespoons sour cream 2 tablespoons mayonnaise 2 teaspoons white wine vinegar 1/4 teaspoon sugar 1 clove garlic, minced 1/8 teaspoon salt 1/8 teaspoon fresh pepper Dash of Worcestershire Whisk all the ingredients together. Refrigerate. [...]
This is the time of year when I crave green vegetables by the bushel-full. Kale, broccoli, swiss chard, green beans, spinach – it all sounds good to me. So when Chlöe asked for Spinach Balls as I was headed to the grocery store this week, this is what came… Green, Green Pasta Spinach Balls They [...]
Love, love, love quesadillas and salsa. Easy, forgiving, zingy, sloppy, cheap, pretty and the girls like them. What more could a person ask for? Wait for them to cool a bit before slicing as it gives the cheese time to set up and not ooze out the sides. You can hold these in the oven [...]
