BALSAMIC GLAZED PORK TENDERLOIN You’ll love this; simple, elegant, tasty, and there’ll be glaze left over for another day. To serve 4 to 6, you’ll need: 2/3 C. fruit preserves (apricot or cherry is good) ¼ C. balsamic vinegar 2 Tb. lemon or orange juice 1 tsp. dry thyme 1 ½ lb. pork tenderloin, silver…
BASIC VINAIGRETTE DRESSING This is a template for a great dressing – you can add different mustard, a little honey, balsamic vinegar rather than red – use this as your guideline. 1/3 cup red wine vinegar 1 tablespoon prepared Dijon-style mustard 1/2 teaspoon ground black pepper 2 teaspoons salt 2…
FROZEN BERRIES with HOT WHITE CHOCOLATE This recipe is a love letter to berries! It lets their beautiful flavor shine, isn’t too heavy, and is great for brunch or after dinner. To serve 8: 2 C. heavy cream 1 lb. best quality white chocolate, chopped 2 Tb. vanilla extract Tiny pinch salt 2 Lb. fresh…
BLUEBERRY LIME JAM I first tried this when the lovely Molly made it for us for a Christmas gift. The lime makes it just different enough – it’s great on toast or scones or even with chicken or pork. To make 2 ½ to 3 pints, you’ll need: 4 cups blueberries, fresh or frozen 1…
BURNT STONE FRUIT with CHEESE I saw this in Bon Appetit magazine, played with it a bit, and love it! This is lovely as an appetizer or even a dessert – you decide. To serve four, you’ll need: 3 Tb. unsalted butter 6 plums, peaches, nectarines, etc., halved and pitted 8 oz. goat cheese Sea…
CATHERINE’S MEDITERRANEAN CHICKEN The lovely Catherine came up with this in Pantry Raid class and we all devoured it; it comes together quickly and has a surprising depth of flavor. To serve 4 to 6, you’ll need: 2 Tb. olive oil 1 large onion, chopped 2-3 cloves garlic, minced 2 Tb. smoked Spanish paprika 1…
CAVEMAN ENERGY MIX 1 cup toasted almonds 1 cup pumpkin seeds ½ cup sunflower seeds 1 cup dried blueberries (or any dried fruit w/no sugar added) ½ cup golden raisins Combine all ingredients and store in a cool dry place – great for in the car or to keep at your desk!!
CHICKEN and ARTICHOKES in WHITE WINE This is a stew I’ve adapted from a recipe I found in Sunset Magazine a few years ago. It has big flavors and comes together quickly. To serve 4, you’ll need: 1 lb. boneless, skinless chicken thighs cut into chunks 2 Tb. flour Salt and pepper 2 Tb. olive…
CHICKEN SALAD with RADISHES & BABY PICKLES This chicken salad is fresher and I bet tastier than what you’re used to; the homemade mayo and bright crunch from pickles and radishes makes it sing! To serve 4, you’ll need: 2 C. chunked or shredded cooked chicken 1 bunch radishes, sliced thin ½ C. cornichon (baby…
CHICKEN THIGHS with CHORIZO This is a recipe I adapted from one I found in Cooks Country magazine, and it’s the epitome of easy and delicious! To serve four, you’ll need: 8 bone-in chicken thighs Salt, pepper, cumin to taste Oil for the pan 2 Lb. Yukon Gold potatoes, cut into chunks 4 oz. firm…