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Recipe of the Week | Fruit Punch (nonalcoholic)

Recipe of the Week | Fruit Punch (nonalcoholic)

Here’s an old school summer cooler that is sure to wet your whistle on a hot summer day. I’ve been making it and serving it to kids of all ages for over 30 years. Good addition to your traditional beverages at your next barbecue.   Ingredients: 6 ounce can frozen orange juice concentrate (thawed) 6 […]

Recipe of the Week | Teleme, Squash & Onion Galette

Recipe of the Week | Teleme, Squash & Onion Galette

  This is a good appetizer and a good way to use the excess squash from your garden this summer. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone. Dough Ingredients: 1 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 6 tablespoons unsalted butter 3 to 4 tablespoons ice […]

Recipe of the Week | Tofu Tacos with Pickled Red Onions

Recipe of the Week | Tofu Tacos with Pickled Red Onions

  Pickled Red Onions Ingredients: 1½ cups boiling hot water 1 cup distilled white vinegar 3 tablespoons sugar ½ teaspoon Mexican oregano 1/8 teaspoon salt 1 medium red onion (cut in half and sliced thin) 1 serrano chili (halved lengthwise) 1/8 teaspoon red pepper flakes   Pickled Red Onions Directions: In a glass mixing bowl, […]

Recipe of the Week | Potato Scones

Recipe of the Week | Potato Scones

Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that: Ask where the name scone came from, and you may be unwittingly caught up in a local controversy. Many dictionaries — even the Scottish National Dictionary — say […]

Recipe of the Week | Asparagus and Sun Dried Tomato Frittata

Recipe of the Week | Asparagus and Sun Dried Tomato Frittata

There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina. Fontina is a versatile cheese often used in egg dishes because it melts easily and compliments, without overpowering, the eggs. Although […]

Recipe of the Week | California Quesadillas

Recipe of the Week | California Quesadillas

Also known as goat cheese, “Chèvre” has a distinct, tangy flavor. Made from (you guessed it) goat’s milk, it’s available in soft, semi-soft and firm varieties. Check labels when you can. Some brands are made from a mixture of both goat and cow milk. Some might consider it an acquired taste, but the tangy bite […]

Recipe of the Week | Tofu Satay

Recipe of the Week | Tofu Satay

Satay is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. Traditional satay consists of small pieces of meat grilled on a skewer and served with a spicy peanut sauce. My version is vegan substituting super-firm tofu for the meat. I think you’ll like it!   Marinade Ingredients: 4 tablespoons tamari sauce 2 tablespoon […]

Recipe of the Week | Bruschetta with Crispy Eggplant

Recipe of the Week | Bruschetta with Crispy Eggplant

Wikipedia says that bruschetta is “toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.” I say it is a blank canvas upon which you can add any topping of your choice. I like to serve it with a sparkling wine. The history of the bruschetta dates from the Etruscans. It […]

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. The main spices in harissa are hot red chili peppers, coriander seeds, caraway seeds, and cumin. I like to coat Yukon potatoes […]

Recipe of the Week | Savory Chèvre Crepes

Recipe of the Week | Savory Chèvre Crepes

Chèvre is the French name for cheese made with goat’s milk. Fresh goat cheese is soft, creamy, tangy, and easy to spread or melt. When it is mixed with fresh spinach and a little onion or garlic powder it makes a super-tasty filling. Baby asparagus provides crunch. Good stuff! The crepe pancakes can be made […]

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