Sweet & Sour Chicken Rice Bowl
Saturday, August 17, 2019, 8:00am
Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with non-stick cooking spray; set aside.
Beer Battered Smelt
Saturday, July 11, 2020, 8:00am
Mix the 1½ cups flour, Lawry’s salt, cayenne, garlic salt, oregano, and Old Bay seasoning in a bowl until combined well.
Greek Pasta Salad
Saturday, July 4, 2020, 8:00am
Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente.
Coconut Chicken Curry With Rice
Saturday, June 27, 2020, 8:00am
In a large skillet, heat oil over medium high heat. Add the onion and peppers and sauté for a couple of minutes.
Spicy Lentil Soup
Saturday, June 20, 2020, 8:00am
Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
Tom's Asparagus
Saturday, June 13, 2020, 8:00am
Mix honey and soy sauce and set aside. Heat the butter and olive oil in a large frying pan on medium to high heat.
Grilled Peaches With Burrata
Saturday, June 6, 2020, 8:00am
In a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside.
Avocado Chickpea Tuna Salad
Saturday, May 30, 2020, 8:00am
To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking.
Eggplant With Braised Chickpeas
Saturday, May 23, 2020, 8:00am
To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking.
Asparagus Garbanzo Bean Salad
Saturday, May 16, 2020, 8:00am
In a large serving bowl or mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, oregano and pepper.
Spring Vegetable Sandwiches With Dill Sauce
Saturday, May 9, 2020, 8:00am
In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Persimmon Arugula Salad
Saturday, May 2, 2020, 8:00am
To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth.
Stars & Chicken Stew
Saturday, April 18, 2020, 8:00am
Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often.
Eggplant Mexicana With Tofu
Saturday, April 11, 2020, 8:00am
Slice tofu in half inch slabs. Place on a few sheets of paper towel and cover with paper towel. Place a cutting board on top and put something heavy on it to press excess moisture from tofu.
Thai Chicken Soup
Saturday, April 4, 2020, 8:00am
Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven.
