Spring Garlic & Blue Cheese Butter
The perfect finish for grilled steaks, savory pancakes or just as a spread on a chunk of rustic bread. One taste and you’ll want to make up a couple of jars to have around all the time.
All posts filed under: This Week
Pickled Red Onions
Here’s another one of Chef Diana’s Pantry Perks. Red onions have a higher sugar content than a yellow or white onion. That means they can handle a bit of acid that won’t over power. Making these is so easy, and you’ll have an instant pick me up for any dish!
Spring Potato Salad with Spring Garlic & Kale
I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.
Sweet Potato Biscuits
Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
Mom’s Apple Cake
This is a SUPER easy cake to make. You do not need to know how to bake to make this delicious creation. It’s light, has very little sugar and is one layer.
Smashed Sunchokes
Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
Maple Roasted Beets & Carrots
Add some spice to this dish with harissa, paprika and cumin. This is not an overly sweet carrot dish so don’t be afraid!
Radish Top Pesto
Radishes are part of the cabbage family, and are closely related to arugula. Look at the leaves, don’t they remind you of arugula greens? The best way to store a bunch of radishes is to cut off the leaves and store them separately. You can add the tops to spice up your salads, or my favorite, make a spicy pesto!
Pierogies with Sauerkraut and Sausage
Gabriel asked me to marry him over a plate of pierogies, so they hold a special place in my heart. The ones we have in the marketplace are so deliciously simple to make and all they need is a little enhancement. Choose your favorite sausage or tofu and then add yummy sauerkraut!
Pickled Turnips
Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is a great way to use up any leftover turnips before they go bad.