Salsa Verde Italiano Pasta
Salsa Verde Italiano Pasta Serves 6-8 1/4-1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts (optional) 1/2 cup grated Parmesan cheese 1-pound pasta such as pappardelle, ziti, penne
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Salsa Verde Italiano Pasta Serves 6-8 1/4-1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts (optional) 1/2 cup grated Parmesan cheese 1-pound pasta such as pappardelle, ziti, penne
Pan Sautéed Trout with Salsa Verde Serves 4 1 cup yellow cornmeal 4 (8-oz) trout fillets (tilapia or other thin, light fillets) 2 tablespoons olive oil 2 tablespoons butter ¼
Grilled Lamb Chops with Salsa Verde Italiano 1 rack of lamb chops, “frenched”—bones trimmed clean 2 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice Salt and Pepper
Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde Italiano
October means cooking with Pumpkin, in every way I can! I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall
Alternate Black Bean Filling included
I’m cooking a lot these days, even more than usual. Trying to stay busy and sharing the love by dropping some dinners at back doors and gates. Being creative
These are always popular in my house! When I bake extra I have to hide them in the freezer so my sister doesn’t steal them! Chicken Pot Pies 4 chicken
Dijon and Cognac Beef Stew serves 6 1/4 pound bacon, diced 1 yellow onion, diced 3 shallots, chopped 4 tablespoons butter 2 pounds boneless beef chuck, cut into 1″
Beef Bourguignon 1 tablespoon good olive oil 8 ounces dry cured center cut apple wood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt