serves 4
You might need to buy:
- fresh small goat cheeses or use a log and cut vertically into slices
- country white bread
- Good olive oil
- Salad greens for 4 salads
- Kosher salt
- Freshly ground black pepper
You might need to buy:
- olive oil
- balsamic vinegar
- almond oil
- walnut oil
- Dijon mustard
- pepper flakes
- Salt and pepper to taste
Can freeze ahead uncooked. To bake from frozen; thaw on baking sheet for 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
You might need to buy:
- all-purpose baking mix
- finely chopped onion
- finely chopped celery
- 2tsp. pepper
ready in about 30 minutes;
serves 4
You might need to buy:
- farfalle pasta
- Salt
- extra virgin olive oil
- pepper
- fresh lemon juice
- frozen peas
ready in about two hours and 15 minutes;
serves 4
You might need to buy:
- dried rosemary
- salt
- pepper
- baby potatoes
- chicken broth
400 calories per serving
ready in about 40 minutes;
serves 4
You might need to buy:
- bacon
- large eggs
- salt and pepper
- sour cream
- grated cheddar cheese
ready in about 15 minutes
You might need to buy:
- heavy cream
- sugar
You might need to buy:
- Coconut
- Juice of one lime
- honey
- Mint leaves
serves 12
You might need to buy:
- all-purpose flour
- baking powder
- salt
- sugar
- large eggs
- grated orange zest
- lemon zest
- balsamic vinegar
- whole milk
- extra-virgin olive oil
Makes 24.
This recipe uses slow-cooking techniques to intensify the tomatoes’ flavor. It is a wonderful technique to remember in the heat of the summer during tomato season. Fold the confit into scrambled eggs, toss it with salad greens or pasta, or place some on top of crisp grilled bread with chopped herbs for a tasty appetizer
You might need to buy:
- extra-virgin olive oil
- springs of thyme
- Coarse sea salt and freshly ground black pepper