Tag Archives: garlic

Spinach Mushroom and Feta Crustless Quiche

Ingredients: Approximately 1 cup, sliced mushrooms (Oyster or shiitakes would be really tasty)1 clove garlic, minced1- 7 oz bag of spinach4 large eggs2 oz of feta cheese1 cup of milk1/4 cup Parmesan cheese, grated1/2 cup shredded mozzarellaSalt and pepper to taste Instructions: Preheat the oven to 350 degrees. Add mushrooms, garlic and a pinch of […]

Butternut Squash Stuffed Shells

Bret and I had some butternut squash that we still needed to use and wanted to try something a little different. Stuffing shells with butternut squash is lighter version of traditional stuff shells, but still has the feeling of comfort food. If you don’t have butternut squash, no problem! This recipe would be great with […]

Parmesan Roasted Carrots

Ingredients: 8-10 carrots2 tablespoons butter, melted4 tablespoons Parmesan cheese2 teaspoons garlic, minced1 teaspoon fresh parsley, chopped Instructions: Preheat the oven to 400 degrees F. Mix the melted butter and garlic together in a small bowl. Place carrots on a parchment paper lined baking sheet. Drizzle butter/garlic mixture over the carrots. Roast the carrots in the […]

Garlic Parmesan Scalloped Potatoes

Ingredients: 4 tablespoons butter1 tablespoon minced garlic4 tablespoons flour4 cups milkSalt and Pepper to taste2 1/2 pounds potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds2 cups shredded mozzarella cheese3/4 cup Parmesan cheese (freshly grated)1 tablespoon fresh chives Instructions: Preheat the oven to 400 degrees F. Lightly grease a 9 x 13-inch baking pan with […]

Creamy Kale and Celeriac

Ingredients: 1 celeriac, about 1 pound in size1 red onion, sliced1 clove of garlic, thickly sliced3 sprigs of thyme (leaves only)2 tablespoons of oil, plus a little extra1 bunch of kale4 tablespoons of crème fraîche1 teaspoon english mustardParmesan or other hard, grainy cheese, finely grated Instructions: Preheat the oven to 375 degrees F. Remove the rough […]

Minestrone Soup

One of my favorite things about this soup is that you can use whatever vegetables you happen to have. I have written the original recipe below, but if you don’t have one particular vegetable- don’t worry! Substitute it for something else you do have. Since it is no longer summer, we no longer have summer […]

Roasted Butternut Squash Soup

Butternut squash soap is one of my favorite soups during the fall and it is easy to make. Roasting the vegetables prior to adding them to the soup really brings out the flavor of the onions and garlic. I like to add a spoonful of plain Greek yogurt or sour cream to my bowl once […]

Eggplant Casserole

Ingredients: 2 tablespoons butter 2 tablespoons olive oil 1 large onion, diced 2 garlic cloves, minced 1 yellow pepper, diced 2 portabella mushroom caps, sliced into bite-sized pieces 3 large tomatoes, diced 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh basil, finely chopped 1/2 tablespoon fresh thyme 1/4 cup vegetable oil 2 medium eggplants, […]

Garlic Scallion Noodles w/ Seared Mushrooms

This recipe is versatile, lending itself to numerous substitutions with ingredients and flavors, but the triad of garlic, scallion and ginger is always the base. Mushrooms add depth and texture, elevating this from a side dish to main meal. Although the ingredient looks long and the directions complicated, it really does come together quickly once […]

Pasta with Roasted Fennel and Lemon

Even if you think of yourself as “not a fennel person” this recipe is worth a try! The creamy sauce with crunchy breadcrumbs paired with roasted fennel and lemon is delicious. It takes approximately half an hour to prepare and makes four servings. Ingredients: 2 tablespoons olive oil 2 fennel bulbs 2 tablespoons butter 1 […]