Where family and friends gather to enjoy food and company.
During the last few months (COVID) I have been watching Christina Tosi on Instagram, and learning a ton. Recently, she has been featuring guests and their recipes. The recipe for Pineapple Slaw from Ash Ledet, is a perfect sandwich topping or side to any spicy …
This is the Swedish Meatball recipe from Chef Zane at the Stein Eriksen Lodge – Glitretind Restaurant. I made these meatballs at home, and then a few weeks later had them at the restaurant. If you follow the recipe and use the right ingredients, this …
This is such a nice Italian dressing, and it is very easy to make. It is made with ingredients that I always have on hand. Make it early, so you can chill it a bit before dressing your salad.
Ingredients:
½ cup olive oil
5 Tablespoons white wine vinegar
1 Tablespoon mayonnaise
1 Tablespoon sugar
1 ½ teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
This salad dressing was originally made with a small head of iceberg lettuce. 1/2 small red onion, thinly sliced into rings. 2 ounces provolone thinly sliced. 1 cup drained mozzarella balls,10 pepperoncini sliced.
I have always enjoyed when someone makes a salad with a good poppy seed dressing. I found this recipe years ago in a Saveur magazine and have kept it in my recipe file for years.The note on the recipe says: Popularized by Texas cookbook author …
After experimenting with several recipes, I have come up with this one on my own. Beans are so easy to make in the Instant Pot, you will never want to open another can of pinto beans for dinner again. You can adapt this recipe and …
This is such an easy and flavorful soup. When it was on the menu at CPK, I ordered it all the time. I haven’t made this soup in years, but while on Quarantine Week #3, I decided to revisit some of my old recipes and make this again.
A friend of mine introduced us to this dip from Bristol Farms, and we have been addicted ever since. I asked an employee in the deli for the recipe, and he told me about the mix and the other ingredients they use. Super easy! Finding …
This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I …
I know that Overnight Oats should be simple, but I wanted a recipe that worked in small jars and was easy to prepare before going to bed. This recipe can be adapted to ingredients you have on hand, and topped with your favorite things. You can make it as healthy as you want by adding ingredients like flaxseed, wheat bran, chia seeds. They up the nutrition and add fiber that keep you full.
Ingredients:
1 cup old-fashioned oats
1/2 cup plain Greek yogurt
1 1/4 cups milk (use any milk you like: almond, coconut regular dairy)
Pinch of kosher salt
1-2 Tablespoons light agave or maple syrup (optional)
1 Tablespoon flaxseeds (optional)
1 Tablespoon wheat bran (optional)
1 teaspoon chia seeds (optional)
Toppings – banana, almonds, cinnamon, berries (be creative)
Directions:
Combine oats, yogurt, salt, milk and either flaxseeds, bran or quinoa, and then syrup. Stir together the ingredients and then cover and chill overnight.
When ready to eat, you can mix in more milk if desired to loosen it up. Now add toppings of your choice.
You can let the oats come to room temperature, or eat them cold out of the fridge.
Note: Overnight oats can be assembled 4 days ahead. Keep Chilled.
Recipe Adapted from: Bon Appétit-January 2017
My friend Camilla shared this recipe with me, and I have been making it ever since. It was actually the recipe from her husband’s mother, so I feel very honored to have their family recipe. Camilla baked this cake with me several times, so that’s …