Prepared by Chef Marty Glucklich of Veg Restaurant Ingredients: 2 C. brown sugar 2 C. diced peaches ½ dried apricots 1 C. dates ½ C. golden raisins ½ C. water ½ C cider vinegar ½ t. turmeric ½ t. ginger Directions: Add all ingredients to heavy-bottomed saucepan and heat over low, stirring constantly until […]
Ingredients 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces Salt 1 1/4 cups whole milk, divided 1 stick (8 tablespoons) unsalted butter, divided 4 ounces coarsely grated Swiss or Gruyère (about 1 cup packed) 1/4 teaspoon freshly ground black pepper 1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, […]
Thanksgiving for smaller groups making cooking a little more gourmet in style. This year we have a large Thanksgiving with the Kaplan family over at their place so the night before I am making a much smaller version. While most of my recipes will be Paleo fitting for our eating plan, we do plan on […]
This is a perfect dish for football season if you serve the mini artichokes with individual dipping cups for the Lemon tarragon aioli. I found everything I needed at Fresh Market. Thanks to Tommy Bahamas for inspiring this dish. I love to serve wild caught grilled salmon with a blueberry sauce as a perfect Labor […]
Chef Judi Gallagher Ingredients 1 large onion chopped 2 Tsp. canola oil 2 cans white beans drained 1 tomato diced 1 package smoked sausage, chopped 1 clove garlic minced Kosher salt and black pepper to taste ¼-cup chicken stock 1 splash hot sauce- optional Chopped parsley Directions This is a wonderful side dish with grilled […]
I love Chinese food and Asian flavors. Let’s face it though, southwest Florida is challenged with good Chinese restaurants. Cooking at home to celebrate Chinese New Year is a good way to focus on healthy eating. This recipe uses brown rice to lower carbs and calories and the bright veggies add to color appeal. Ingredients […]
This dish is an infusion of French Italian and Country cooking. Tender gulf shrimp sautéed in white wine, lemon wedge, fish stock, Worcester and chives with tasso ham and garlic. (classic meunier). Served on top of cheese grits finished with French baguette to sop up the sauce. Ingredients Cheese Grits: 1 cup chicken stock ¾ […]
Chef Judi Gallagher Serves 8 Make 24 hours in advance and adjust seasoning and mayo. Like food and clothing-, trends dictate what to wear and serve at a summer holiday cookout. Last year grilled veggies were the rage and this year, the classics are back-pasta salads. A tradition in my family came from our neighbor […]
Ingredients 2 cups extra virgin olive oil 4 small eggplants cut into 1 ½ inch cubes 2 teaspoons kosher salt 2 pounds white onions, peeled and coarsely cut 7 medium sized zucchini, washed, trimmed and quartered into 2 inch cuts 3 medium size sweet red pepper- trimmed, seeded and cut into chunks 2 medium sized […]
Ingredients 2 Lbs Potatoes 1 Lbs New or Red Potato 4oz Butter 4oz Diced ham or bacon 1½ tsp Kosher salt 4oz Shredded cheese 1 Cup Sour cream Dash of Hot sauce Directions Rinse the potatoes and remove any eyes or imperfections. Cut them into roughly 2 inch chunks, but do not peel them. This […]
