2 cups vegetable (or chicken) stock 8 ounces fresh mushrooms, quartered 12 ounces bowtie pasta 2 pounds asparagus, trimmed, chopped into 1-inch pieces with tips left whole 1 cup peas 1 cup fresh cooking greens (e.g., spinach, chard, dandelion), stems removed 2 tbsp olive oil 10 ounces smoked ham, such as Black Forest, diced (optional) 1 large leek (white and pale green parts) or sweet onion, chopped 2 to 4 cloves garlic, diced 1/2 cup lemon crema (recipe below) 2 tbsp coarse brown mustard Sea salt and freshly ground pepper
, to taste Garnish: 1/4 cup chives, chopped Bring stock and mushrooms to a boil.
black eyed peas beignets with hot pepper jelly 3 cups cooked black-eyed peas 1/2 cup commeal 1 onion, chopped 1 bunch green onions, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 jalapeno pepper, seeds removed finely chopped 2 teaspoons salt 1/2 teaspoon cayenne pepper 1 teaspoon freshly ground pepper
2 eggs, beaten 2 tablespoons mayonnaise Oil for frying In a bowl, mash peas with back of a fork.
Sprinkle over a little more salt if necessary, and in any case with a generous amount of freshly ground pepper
, and finish with one of the herbs.
Ingredients 350 g mixed baby leaf lettuce (about 4 cups) 2 cups watermelon, chilled and cubed A' red onion, peeled and thinly sliced 100 g Feta cheese, crumbled 2 tbsp olive oil 2 tbsp balsamic vinegar 2-3 tbsp fresh mint or basil, snipped Salt and ground pepper
1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh rosemary leaves 6 garlic cloves, minced 1 teaspoon finely grated lemon zest coarse salt and ground pepper
1 top round beef roast (3 pounds), trimmed and tied 2 pounds small potatoes, halved or quartered if large Horseradish Sauce Preheat oven to 400 degrees Fahrenheit.
1 (3-pound) chicken, cut into 8 pieces 6 medium onions, peeled and quartered 2 green peppers, sliced Salt to taste Freshly ground pepper
to taste 1/2 teaspoon turmeric 1 clove garlic, crushed 8 ounces roasted chickpea flour, available at Middle Eastern markets 1/2 pound ground chicken or turkey 1/2 teaspoon ground cardamom 1/2 cup cooked chickpeas
BaBy spinach and new potato salad with melted GorGonzola Serves 4 Ingredients 600g/ 1lb 5oz new potatoes Salt and freshly ground black pepper 1 tbsp balsamic vinegar 2 tbsp olive oil ' tsp wholegrain mustard 4oz baby spinach 5 ' oz Gorgonzola cheese cut into bite size pieces Method Prepare a dressing by whisking together the olive oil, balsamic vinegar and mustard in a small bowl, season with the salt and freshly ground pepper
to taste, set aside.
ASPARAGUS with Pancetta, Blue Cheese and Toasted Pine Nuts 2 pounds asparagus, peeled and trimmed 1/2 teaspoon kosher salt Fresh ground pepper
Approximately 2 tablespoons extra-virgin olive oil 4 ounces pancetta, chopped 1/2 cup pine nuts, toasted 1/2 cup Maytag blue cheese
Gruner Veltliner's flavor profile varies based on storage conditions, region and vintage, but overall, it is a dry and fruity wine with relatively high acidity, varying levels of minerality and a spicy, freshly ground pepper
Ground Turkey Minestrone Soup Serves 6 1 1/4 pound extra lean ground turkey breast 1 cup cubed raw potato, peeled 1 cup diced celery 28 ounce can diced tomato with juice 1 cup chopped onion 1 cup sliced raw carrot 2 cups shredded green cabbage 1/4 cup coarsely ground wheat berries 4 cups water 2 cans low-sodium nonfat chicken broth 1 small bay leaf 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1 teaspoon kosher salt (optional) 1/2 teaspoon freshly ground pepper
Grated parmesan cheese, if desired
1 cup unsalted chicken broth (or vegetable broth) 3 small cucumbers, peeled 1/3 cup chopped chives 1/3 cup mint leaves (no stems) 2 large cloves, peeled and mashed 1/2 teaspoon salt freshly ground pepper
3 - 4 drops hot sauce Blend until smooth and pour into a bowl.
1 pount shredded Swiss, Gruyere or Emmentaler cheese 2 teaspoons cornstarch 2 tablespoons cognac Freshly ground pepper