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Category Archives: Recipes

Huevos Rancheros (Country-Style Eggs Topped With Pork and Green Chile)

Serves 4 with plenty of leftovers The Rancheros (Green Chile with Pork) 3Poblano peppers (approximately 14 ounces) 3Anaheim peppers (approximately 14 ounces) 1pound pork side ribs on the bone 1pound pork stew meat (cut from the hip or shoulder), cut into 2-3 inch pieces 1/4cup flour 2tablespoons butter 6teaspoons canola oil 1large sweet onion, roughly chopped … Continue reading Huevos Rancheros (Country-Style Eggs Topped With Pork and Green Chile)

Meatloaf Roulade

Serves 12-15 THE RED PEPPER SAUCE INGREDIENTS 1 small onion, finely chopped (optional) 3 tbsp. olive oil 2 large, sweet roasted red peppers, chopped 1/3 cup crushed tomato 5 garlic cloves, crushed 1 teaspoon oregano 1 bay leaf Sea salt and freshly ground black pepper Grill or broil the peppers until the skins are evenly charred … Continue reading Meatloaf Roulade

Pan-seared Polenta with Mushrooms

Serves 1 Cooking spray, for coating 2 1/4cups water 1teaspoon salt 3/4cup polenta (yellow corn grits) Freshly ground black pepper 1tablespoon heavy cream 1/4cup Parmigiano-Reggiano, finely grated, plus extra for garnish 2tablespoons extra-virgin olive oil, divided 1portobello mushroom cap, thinly sliced 1small clove garlic 1/2teaspoon finely minced fresh thyme 2-3tablespoons low-sodium beef broth 2-3sprigs red wine … Continue reading Pan-seared Polenta with Mushrooms

Foodtrients Stuffed Turkey Rolls and Savory Stuffing

Serves 6 Stuffed Turkey Rolls 1/4cup Soy sauce 2tablespoons Worcestershire sauce 1tablespoon Lemon juice (about ½ lemon) 1tablespoon Red wine 6pieces Turkey cutlets or butterflied turkey breasts 2tablespoons Butter 2tablespoons Olive oil 1Savory Stuffing recipe Sea salt and ground pepper to taste Savory Stuffing 4tablespoons Olive oil 1/2cup Onion chopped 1/2pound Turkey (ground) 2Whole-wheat bread – … Continue reading Foodtrients Stuffed Turkey Rolls and Savory Stuffing

Fennel-Scented Duck Breasts with Pinot Noir Sauce

Active: 30 min Total time: 1 hr. plus overnight brining Servings: 6 Duck 1 teaspoon black peppercorns 1 teaspoon fennel seeds 4 cups cold water 1 fennel bulb, thinly sliced, fronds chopped 1/2 cup white balsamic vinegar 2 teaspoons honey 2 teaspoons salt Three 12-ounce duck breasts SAUCE 1 tablespoon unsalted butter 1/2 small white onion, thinly sliced 2 … Continue reading Fennel-Scented Duck Breasts with Pinot Noir Sauce

Marinated Sunchoke and Caramelized Onion Focaccia

Serves 8 Marinated Sunchoke and Caramelized Onion Foccacia 1half-sheet-pan-size plain foccacia (homemade or store-bought) 2cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese. 1pound sunchokes, scrubbed clean and sliced thinly into half-moons 4medium red onions, sliced 1cup chopped parsley 1/4cup chopped dill 1/2cup olive oil 1lemon, zest and juice 1/4cup rice wine vinegar Salt … Continue reading Marinated Sunchoke and Caramelized Onion Focaccia

Sea Scallops with Puy Lentils and Fennel Cream

The delicate, sweet flavor of scallops is perfectly matched with this fennel cream, itself loaded with sweet fennel flavor and very pure in texture from the fine straining (eating the cream with a spoon, as commenters have fantasized about below, would not be out of the question). The lentils are richly flavored with fennel and … Continue reading Sea Scallops with Puy Lentils and Fennel Cream

Green Lasagna with Bolognese Sauce and Bechamel

INGREDIENTS FOR THE MEAT SAUCE: 3 pounds ground beef 1 cup finely diced celery 1 cup finely diced carrots 1 cup finely diced onions 1 cup white wine 1 quart whole or 2 percent milk 1 quart (4 cups) low-salt beef stock, or a combination of beef and chicken 8 ounces (3/4 cup) tomato paste Salt and black pepper 2 dried bay leaves 6 fresh sage leaves FOR THE BECHAMEL SAUCE: 2 ounces (1/2 stick) butter 1 ounce … Continue reading Green Lasagna with Bolognese Sauce and Bechamel