Tomatillo Salsa Verde Recipe 2 pounds tomatillos (husks removed & washed)6 jalapeños (seeded Optional: seeds removed)4 garlic cloves (unpeeled)1 medium-large onion (unpeeled)⅔ cup fresh cilantro leaves2 teaspoon salt1 lime...
Read MoreGrilled Shishito Peppers 1 pound shishito peppers1 to 2 tablespoons olive oil1 tablespoon honey½ teaspoon sea salt (or to taste)1 wedge Foxboro Cheese Asiago for grating (or other locally made, aged hard cheese) (Optional: Lemon...
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Cream Cheese Souffles ½ teaspoon unsalted butter (for buttering the molds)2 tablespoons...
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Traditional dumplings, which resemble gold ingots, are thought to bestow wealth and prosperity for...
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Making the most of your tomatoes well into the fall will tantalize your taste buds, but it also...
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Tomato Bacon Jam Here’s a recipe for bacon and tomato that will go great with the fried...
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Fried Green Tomatoes 4 large green tomatoesSalt and pepper (to taste)1 cup all-purpose...
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by RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a...
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Shiitake and Leek Tart An easy yet impressive-looking tart. Store-bought puff pastry makes...
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By Kendra Parker. Leeks are a vegetable very few people give a second thought to. Like most...
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Broiled Wild Mushrooms Be sure mushrooms are gathered by a knowledgeable and trusty person,...
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American Pumpkin Bread Did you know that pumpkins are from Central America, specifically...
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Summer Salad with Pickled Blueberries Slightly sweetened pickled blueberries add a burst of...
Read MoreNovara Olive Tapenade 1 pound pitted kalamata olives (or your choice if you prefer green or a mix!)1 tablespoon of minced garlic½ cup extra virgin olive oilFresh oreganoZest of one lemon Combine in food processor and blend to...
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Avocado, Roasted Tomato and Basil Dip Chef Ann Stenfors recipe courtesy of Clandestine Kitchen. 2...
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Red Lentil and Sweet Potato Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen...
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Beet and Toasted Almond Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen....
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Created by Beth Basler, winner of the BuzzAround Garden Harvest Recipe Contest. Recipe prepared by Rosa Prezioso-Galeno of Rosa’s Food Shoppe in Easton.
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Roasted chestnuts are best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts get harder to peel as they cool. Some of the shells and papery skin will come off easily; some will not. Placing them back in the oven for ten minutes can be helpful if too many of them are stubborn. Roasted chestnuts are the centerpiece for The Feast of St Martin.
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Award-winning Roasted Tomato and Basil Bisque with tips from the recipe creator and chef Rosa who recreates it for filming.
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