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Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes

Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes

  This recipe is a quick dish for two that is easy to prepare and doesn’t heat the kitchen much at all because of the quick cook time. If you don’t care for feta cheese, substitute a mild Chèvre. This also works with just about any type of pasta. As a changeup, I like to […]

Recipe of the Week | House Granola

Recipe of the Week | House Granola

Add this to your breakfast bowl or bag and take it on a hike. Either way it is wonderfully tasty and nutritious.   Ingredients: 4 cups rolled oats (instant oats will not do) ¼ cup raw sunflower seeds ¼ cups raw pumpkin seeds 1 tablespoon poppy seeds 1 cup raw cashews (chopped) 1 cup raw […]

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

This is a very different and satisfying salad that is perfect for lunch, or as a light starter salad with dinner. I think you’ll find that the creamy, rich burrata is a perfect complement to the tang of thinly sliced fennel and lemon. Ingredients: 2 large fennel bulbs (cored and sliced thin) 2 tablespoons extra-virgin olive […]

Recipe of the Week | Ricotta Bake

Recipe of the Week | Ricotta Bake

This is a recipe that my cousin, Sandy, sent for me to try. It is cheesy, tasty, and easy to make. It goes from prep to table in approximately 30 minutes. This recipe makes I loved it. I think you will too. Ingredients: 8 ounces whole milk ricotta cheese  1/2 cup grated Parmesan cheese 1 […]

Recipe of the Week | Ravioli and Rosemary Soup

Recipe of the Week | Ravioli and Rosemary Soup

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.” I had a few leftover things in the refer (green beans) and fresh rosemary from my herb garden, then I went to the store for the ravioli. The texture of the green beans and […]

Recipe of the Week | Squash Stack Appetizers with Chevre

Recipe of the Week | Squash Stack Appetizers with Chevre

This simple appetizer with grilled squash is stacked with both Chèvre and mozzarella cheese — and then drizzled with a thick balsamic glaze. Super tasty and easy to make.   Ingredients: 2 medium zucchini squash (cut into ½ rounds) 2 yellow squash (cut into ½ rounds) 2 tablespoons extra-virgin olive oil ½ teaspoon salt ¼ […]

Recipe of the Week | Cheesy-Creamy Cauliflower

Recipe of the Week | Cheesy-Creamy Cauliflower

Get all the creamy, cheesy goodness of macaroni and cheese, without the high starch content of macaroni. This is a wonderful winter or early spring entrée that only needs a fresh garden salad to be a complete meal. Ingredients: 8 cups cauliflower florets 2 tablespoons butter 3 tablespoons flour 2 cups heavy cream 1 clove […]

Recipe of the Week | Savory Pumpkin Soup

Recipe of the Week | Savory Pumpkin Soup

I make a similar soup with butternut squash. So, one day last year I thought, maybe I could substitute fresh pumpkin for the squash and have an entirely new soup recipe! I experimented until I got the herbs and spices just right and before you could say Bob’s your uncle, Robin and I were enjoying […]

Recipe of the Week | Chana Masala

Recipe of the Week | Chana Masala

This vegan and gluten-free dish is a favorite of my friend Brandy. It is a savory dish of cooked garbanzo beans (chickpeas), onion, garlic, bay leaves and various Indian spices. It gets its heat from small red chiles and although I only use one chile in this recipe, you can add more if you like […]

Recipe of the Week | Asparagus and Gruyere Quiche

Recipe of the Week | Asparagus and Gruyere Quiche

Looking for something new to take on a picnic? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket. Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. It is sweet but slightly […]

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