Home » Archives by category » Recipes

Recipe of the Week: Slower Cooker Navy Bean Soup

Recipe of the Week: Slower Cooker Navy Bean Soup

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color. Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that […]

Recipe of the Week – Easy to Make Lasagna

Recipe of the Week – Easy to Make Lasagna

Ingredients: 9 lasagna noodles 2 cans (8 ounces each) low sodium tomato     sauce 1 clove garlic, minced 1 teaspoon fresh oregano or 1/4 teaspoon     dried oregano 1 package (10 ounces) frozen chopped broccoli,   thawed and squeezed of excess liquid 1 cup shredded carrot 1 container (15 or 16 ounce) part-skim ricotta     cheese 1/4 cup grated Parmesan cheese […]

Recipe of the Week: Spiced Apple Cake

Recipe of the Week: Spiced Apple Cake

  The harvest time is here!  Apples are coming into season!  Yum!   Ingredients: 11 tablespoons unsalted butter, softened 1-1/4 cups packed dark brown sugar 1-1/2 cups peeled and corded apple slices (any variety) 2 cups flour 2 teaspoons baking powder 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon salt 2 eggs 2/3 […]

Recipe of the Week: The Best Quesadillas

Recipe of the Week: The Best Quesadillas

I call these the ‘best’ quesadillas because they combine four tasty cheeses with roasted tomatoes and Poblano peppers. What could be better? See Chef Randy’s website for more recipes at: http://valley-vegetarian.com Ingredients: 4 large plum tomatoes (quartered lengthwise) 3 large Poblano chiles Vegetable oil 1 cup fresh Oaxaca cheese (grated) 1 cup Monterey Jack cheese […]

Recipe of the Week: Croissant Sandwich

Recipe of the Week: Croissant Sandwich

For a complete breakfast, I serve this with a side of country-style fried potatoes and fresh orange juice. For lunch, I serve with a side of pasta salad. ‘Nuff said. For additional recipes see Chef Randy’s website at valley-vegetarian.com Ingredients: 8 tablespoons prepared pesto (divided) 2 medium tomatoes (sliced) Salt and fresh cracked black pepper to […]

Recipe of the Week: Stuffed Jumbo Shells

Recipe of the Week: Stuffed Jumbo Shells

  With school restarting parents look for something easy and satisfy to make for their young scholars Ingredients: 1/2 box Barilla Jumbo Shells 1 jar Marinara sauce 1 tablespoon olive oil 1 15 oz. container ricotta cheese 2 cups shredded mozzarella cheese (divided) 3/4 cup grated parmesan cheese (divided) 10 fresh basil leaves, julienned Salt […]

Recipe of the Week: Fresh Summer Salad

Recipe of the Week: Fresh Summer Salad

Mozzarella cheese became widespread throughout Italy in the eighteenth century, before which it had only been produced in small quantities. I’m glad it is available worldwide and especially where I live on California’s central coast. There is nothing better than a fresh tomato-based salad with fresh mozzarella cheese. Fresh mozzarella is a soft, mild white cheese […]

Recipe of the Week: Double Fudge Brownie Bars

Recipe of the Week: Double Fudge Brownie Bars

Ingredients: 1 (19.8 or 21.5 ounce) package fudge brownie mix 3/4 cup chopped walnuts 2 cups (12 ounces) semi-sweet chocolate chips 1/4 cup margarine or butter 1 (14 ounce) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 teaspoon vanilla extract   Directions: Preheat over to 350 degrees. Prepare brownie mix as package directs; stir in […]

Recipe of the Week: Ploughman’s Lunch

Recipe of the Week: Ploughman’s Lunch

  A ploughman is a farmhand. You may already know that a ploughman’s lunch is: . . . a cold meal originating in the United Kingdom, commonly served in pubs. Its core components are cheese, pickle and bread. It is traditionally eaten with beer. The dish can also include such items as boiled eggs, ham […]

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Ingredients: 2 6-ounce tilapia fillets 2 teaspoons spice rub (such as Chef Paul Prudhomme’s Blackened Redfish Magic) 2 teaspoons olive oil 3/4 cup frozen corn, thawed (or fresh kernels cut from 1 ear) 1 red bell pepper, diced 8 6-inch corn or whole wheat tortillas, warmed   Directions: Heat a large nonstick skillet over medium high […]

Page 1 of 20123Next ›Last »