Sautéed Brussel Sprout Leaves and Kale Serves 6-8 When they are cut away from the core, brussel sprout leaves are delicately sweet and stay cup-shaped even after they are sautéed. Combined with dark green kale and a little lemon juice, … Continue reading →
Judy’s Mother’s Homemade Biscuits Makes 1 dozen 3″ biscuits Inspiration My dear friend Judy was taught this recipe by her mother, who probably learned it from her mother. It produces the lightest, flakiest biscuits ever. They take a little more … Continue reading →
Fresh Fennel, Apple, Red Onion Salad with Roasted Chestnuts Serves 6-8 This salad can be served tossed or arranged and plated. Either way it is delicious and provides a great medium for roasted chestnuts (or pumpkin seeds). Roasted chestnuts are … Continue reading →
Roasted Pumpkin Seeds and Pepitas (Mexican Pumpkin Seeds) Inspiration Pre-dinner snack designed to keep impatient fingers out of the mashed potatoes. Ingredients 2 cups raw pumpkin seeds 2 cups raw Pepitas 3 tbs. extra virgin olive oil ¼ tsp. Chinese … Continue reading →
