I grew up in the 80’s… the age of the microwave. The only way I ever had these were microwaved out of a frozen package. VILE! There is no other word for it. Like culinary penance. When I had this version at a local restaurant I was …. confused … thrilled … intrigued. It…
Category: nightshade free
Pimento Cheese Deviled Eggs
I must admit, I am neither a pimento cheese nor a deviled egg fan. I made these as part of an Old Fashioned Cocktail night as a tray filler. Amazingly, the marriage of the cheese and egg is sublime. They were the hit of the evening! If you are dairy and NSF, you will need…
Pea Risotto
INGREDIENTS: 4 cups chicken broth (vegetable stock for vegetarian) 3 tablespoons olive oil 1 cup of pea puree 3 cloves or garlic 1/2 cup of onion 2 shallots, diced 1 cup Arborio rice 1/2 dry white wine 1/4 firm sheep or goat like Manchego Salt & Pepper to taste Fresh Thyme or sage for garnish…
Broccoli and Cheese Soup
A complete recipe is below though I often make this from my freezer “scrap bag”. Anytime we make fresh brocolini, I freeze the stalks and trimmings. I use those in place of fresh broccoli, leaving them in to puree. Last remnants of cheese make a delightful soup as well. This is a quick 20 minute…
Mint Pea Hummus
INGREDIENTS: 15 ounce package of green peas, thawed 3 large cloves of roasted garlic 1 lemon, juiced 1/2 cup of tahini 1/4 cup water 1/2 teaspoon of coriander 1/2 teaspoon cumin 1/4 cup olive oil 2 tablespoons of fresh mint Kosher salt Freshly ground pepper INSTRUCTIONS: Combine the peas, roasted…
redstovediaries 