Chanterelle Campanelle Carbonara with foraged chanterelles, crispy fried sage and bacon in a creamy parmesan egg sauce. There is such satisfaction in preparing foraged food. The idea of using what is seasonally available in our own backyard or from a nearby farm, preparing it simply to showcase those ingredients, then enjoying the prepared meal somehow makes every bite that much better. This dish takes a basic carbonara recipe and elevates it using farm fresh eggs with beautiful yellow yolks, creating a lovely colored sauce. Chanterelle mushrooms are lightly sauteed in butter and garlic then folded in the sauce with crispy bacon pieces and fried sage. I use campanelle pasta for…
-
-
Caramel Apple French Toast uses leftover French bread topped with caramelized apples, fresh whipped cream and walnuts. If this doesn’t celebrate fall flavors, then I don’t know what does. Thick sliced French bread is perfect for soaking up the custardy egg mixture. The sugars get browned and create a nice crust. It’s the caramelized apples that really steal the show. Sweet with a bite of tart from the apples. Ingredients in Caramel Apple French Toast Related Recipes Satisfy your sweet tooth with these favorites. Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling. Hot Honey Strawberry Shortcake layers fresh sliced strawberries…
-
Nona’s Glazed Meatloaf is packed with flavor and moisture from finely chopped carrot, celery and onion topped with a sweet and tangy glaze. I like to make individual meatloafs so there are more saucy crusted edges in each bite. Everyone gets their own perfectly browned meatloaf. Top with a tangy sauce and crispy fried shallots served over smashed potatoes. The best comfort food. This recipe is for one large sliceable meatloaf, but you can divide into four individual meatloafs. Add a little crunch to the top of your meatloaf with crispy fried shallots. They’re easy to make and add great texture and flavor. If you don’t want to make your…
-
Moroccan Roasted Cauliflower over creamy white bean puree with chili herb gremolata and charred lemon. This cauliflower dish is a perfect side dish or a vegetarian main dish. I like to serve this family style on a big platter. I’m using fresh homegrown cauliflower from my garden. It’s so tender and there’s such a feeling of satisfaction eating something you have grown. If you don’t have home grown, support your local farmer’s market or farm stand. The white bean puree is the base of this dish. Then, cauliflower florets roasted with garam masala and smoked paprika are spooned over, creating a lovely display of flavor. This all gets topped with…
-
Stone Fruit Salad layers fresh, seasonal nectarine, cherry, cucumber, tomato, greens and pine nuts over ricotta with agave lime vinaigrette. Stone fruit such as nectarines, peaches, apricots, cherries and plums are in season from late spring to early fall. They are the perfect addition to a green salad and add great color and texture. Use whatever stone fruit you have in season in your area. This salad can be made family style served on a large serving plate with a nice swoosh of ricotta across the plate, piling the salad on top. Or serve as individual salad plates with just a dollop of ricotta on each plate. Either way, it’s a…
Related Posts
Orecchiette with Broccoli Rabe
