Aunt Connie’s Savory Stuffed Mushrooms Many of us can find a few favorite foods that bring us back to great memories of family Holiday gatherings! Every Thanksgiving my Aunt Connie made these delicious stuffed mushrooms with the right amount of “heat” (crushed red pepper flakes) and without sausage that you may find in some recipes…
Category: Recipes
Grandma’s Sweet Savory Spicy Escarole for Escarole Pie
Grandma Roses’s Sweet Savory Spicy Escarole for Escarole Pie Escarole is a hearty green leafy vegetable. High in folic acid, fiber, and vitamins A and K, and minerals like manganese, copper and potassium. Escarole can be eaten raw or cooked. Serve as first dish –escarole and cannellini bean soup or raw in salads. Growing up…
Simple Butternut Squash Soup
Simple Butternut Squash Soup Ingredients: Olive Oil, 1-2 tablespoons Shallots, 2 small or one large Sweet Vidalia Onion, one medium or half of a large onion Garlic, one small clove, smashed Butternut Squash, 1 ½ pounds fresh, seeds removed, peeled and cut into 1-inch cubes – Or – buy pre-cut squash fresh from produce section…
Individual Italian Squash Blossoms
Zucchini Squash Flower Blossoms If you have a garden overflowing with zucchini or Italian squash (goo-GOOTZ), you probably have see some beautiful golden flower blossoms! Please don’t toss-out these EDIBLE flowers before giving them a try! Pick them fresh, remove stem, stamen, pistil and rinse under cold water and pat-dry! You can add them to…
Italian Summer Squash- GooGOOTZ
GooGootz: Grandma’s Italian Summer Squash Recipe Ingredients: 2-Italian Squash – Cucuzza (long Italian summer squash aka GoogGOOTZ) about 2 feet long 5 -Potatoes, large – Russet variety works well 1-Onion, large 8-ounce can, Italian tomato sauce. 2-ounces, Olive Oil 3 ½- cups, Water (you can substitute with chicken broth, low sodium) Instructions: Peel the potatoes….
Sauteed Zucchini Over Spaghetti
Sauteed Zucchini over Spaghetti Ingredients Zucchini. 2- medium, washed and sliced about 14 to 1/8 inch thick Yellow Summer Squash, 1-medium Sweet or Yellow Onion, 1-medium or large Olive Oil, ¼ cup Salt, Black Pepper or Cracked Red Pepper, to taste. Spaghetti (or pasta of choice), 1-pound Cheese Parmesan or Romano, grate over pasta. Instructions:…
Refreshing Summer “Sangria” Hibiscus Iced Tea
Ingredients: Water 6- cups, boiled Hibiscus Tea 5 to 6- single serve tea bags or pouches Orange 1-medium, cut in half Lime 1- medium, cut in half Apple ½- medium, optional Blueberries ¼ cup whole, optional Strawberries ¼ cup, cut in half, optional Mint, Fresh Small cluster of leaves still on their…
Festive Fall Cranberry Beans with Green Beans Cranberry beans also known as Borlotti or Roman beans are white with red speckles (hence the name cranberry). While they lose some of their red markings when cooked, they do have a creamy texture and mild nutty flavor. The fresh cranberry beans are easy to prepare yet they…
Italian Wedding Soup
Italian wedding soup wasn’t born from traditional wedding ‘food-fare’! Instead it refers to the “marriage” of flavors and textures from green vegetables with meat for a soup (minestra). The English translation from the Italian “minestra maritata” means “married soup”! I enjoy making this soup to serve on the Saturday after Thanksgiving, as a prelude to…
Lucy’s Lentil Soup
Lucy’s Lentil Soup Lentils are a staple in our house as they were when I was growing up! My mom would prepare this homemade lentil soup every Friday night for dinner and freeze the rest for another night. We would typically have this as a first dish, before fish or even a slice of pizza,…
