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The Covered Dish: Cucumber Marinade
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I’ve been waiting to pen this column so I could share a recent ‘foodie funny’ with everyone! Ervin and I ran over to Ridgedale,...
Pomegranate and Orange Granita
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2 cups orange juice
2 cups pomegranate juice
1 lime, zested and juiced
3 Tbsp. triple sec (optional)
Combine all ingredients and pour into a metal loaf pan....
Red Wine Chocolate-Covered Cherries
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For the cherries:
¼ cup balsamic vinegar
¼ cup cabernet sauvignon or other full-bodied red wine
½ tsp. ground cinnamon
2 lbs. fresh or frozen cherries, pitted and...
Smoky Eggplant Salsa
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1 1/2 lbs. globe eggplant
1 small onion, skin on
1 small head of garlic
2 Tbsp. extra-virgin olive oil
1 cup cherry tomatoes, halved
1 sprig of fresh...
Sicilian Chicken Cacciatore
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4 chicken breasts, skinless, bone-in
¼ cup all-purpose flour
3 Tbsp olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
½ cup dry red wine
2 oz sun-dried...
No-Heat Shawarma with Shrimp or Rotisserie Chicken
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6 medium cooked shrimp, tails removed
or
1 store-bought rotisserie chicken, skin removed
2 medium whole-grain pitas
4 Tbsp. prepared hummus
1/4 cup fresh curly parsley, washed, dried and...
The Covered Dish: Italian Strata
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Time to bring something new to the breakfast or brunch table. Hold it, why not enjoy the Strata for supper; add a nice salad...
Roasted Root Vegetables with Lemon Honey Vinaigrette
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2 cups beets, peeled and diced
2 cups parsnips, peeled and diced
2 cups turnips, peeled and diced
2 cups carrots, peeled and diced
1/2 tsp. salt
2 Tbsp....
Heavenly Deviled Eggs
Editor -
6 eggs
¼ cup plain low-fat yogurt
½ cup cooked white beans (canned navy, cannellini or great Northern)
1 Tbsp. yellow mustard
1 tsp. prepared horseradish (optional)
1 tsp....
Dark Beer Mustard
Editor -
1/3 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup red wine vinegar
1 cup dark beer, divided
3 Tbsp. honey
1 tsp. Kosher salt
1/2 tsp. turmeric
1/8...