Roasted Asparagus

Roasted Asparagus

Roasted Asparagus

Ingredients

2 lbs asparagus
12 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper

Directions

Rinse asparagus well.

Cut tough ends off and lay out on a sheet pan.

Drizzle asparagus with olive oil, squeeze lemon juice over and sprinkle with salt and pepper.

Roast in a 400-degree oven 8-10 minutes until tender crisp.

German Potato Salad

German Potato Salad

German Potato Salad

Ingredients

2 lbs Potatoes
1 Yellow onion
½ lb Beef bacon, diced
1 Large red onion, diced
¾ cup Cider vinegar
1 tbsp Dijon mustard
¼ cup Canola oil or olive oil
Salt and freshly ground pepper, to taste
8 Green onions, thinly sliced
¼ cup Chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, until tender.

Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

In a large sauté pan add the beef bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

German Potato Salad

Wild Mushroom Risotto

Wild Mushroom Risotto

Wild Mushroom Risotto

Ingredients

1 lb wild mushrooms
4 cups chicken stock
6 tbsp butter
2 tsp garlic (chopped)
½ cup shallots (roughly 3, chopped)
1 ½ cups Arborio rice
½ tsp saffron threads
1 tsp kosher salt
½ tsp black pepper
cup Parmesan cheese (grated, plus extra for serving)

Directions

Coat a large sauté pan generously with olive oil and add the chopped garlic cloves. Bring to a medium high heat. Add the assorted fresh mushrooms to the pan and season with salt. Sauté the mushrooms until they are soft and pliable. Turn off the heat and reserve.

Coat a large saucepot abundantly with olive oil. Add the onion and season generously with salt. Bring the pot to a medium high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add broth to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed in the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.

During the third addition of stock, add the reserved sautéed mushrooms. When the stock has absorbed in the rice and the rice is cooked but still al dente, remove the pot from the heat. Add the butter and cheese and stir until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape while looking very creamy. Serve immediately garnished with chives.

Mushroom Risotto

Jalapeno Slaw

Jalapeno Slaw

Jalapeno Slaw

Ingredients

Ingredients
2 Small bags of Cole Slaw mix
½ cup Tomato – diced
½ cup Red onion – diced
¼ cup Cilantro – chopped
2 tbsp Jalapeno = diced
2 tsp Garlic – minced
3 tbsp Balsamic Vinegar
3 tbsp Olive Oil
1 ½ tbsp Lime juice
1 tbsp Honey
1 tsp Chili Powder
½ tsp Cumin
½ tsp Salt
½ tsp Pepper
Directions

Directions

In a large bowl whisk together the garlic, vinegar, olive oil, lime juice, honey and spices. Once thoroughly blended together, add all other ingredients and mix until all the cabbage is coated.

Potato Salad

Potato Salad

Potato Salad

Ingredients

3 lbs Potatoes (Your favorite kind)
½ sweet onion chopped or green onion (4 stalks chopped)
1 Large pickle or 1/2 Cup dill pickle relish
½ dozen hard boiled eggs (chopped)
½ cup cheese
1 cup mayo
1 tbsp yellow mustard
1 tbsp apple cider vinegar
Salt and pepper to taste

Directions

Boil potatoes to fork tender, at the same time boil eggs in same pot.

Chop pickles and onion, set aside

After eggs have boiled for 5 minutes crack shells with knife and boil for another 5 minutes

Drain potatoes let cool for 15 minutes, but eggs under cold running water then peel and chop.

In Large salad bowl combine mayo, mustard, vinegar and pickle juice. Mix together to smooth texture, add in potatoes, onion, pickle, eggs and cheese.

Chill and serve (can serve warm)

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