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Prosciutto Wrapped Chicken with Chard
Take me to the lesson... Prosciutto Wrapped Chicken with Chard Prosciutto Wrapped Chicken with Chard is my version of a rustic Italian dish finished with lemon and pignoli. 8 skinless boneless chicken thighsKosher salt and freshly ground black pepper8 slices thinly...
Jalapeño Cornbread
Take me to the lesson... Jalapeño Cornbread My Jalapeño Cornbread has alot of flavor and crunch. The whole corn sets it apart from most cornbread recipes. 1 teaspoon canola oil3/4 cup corn (kernels cut off the cob or frozen)3/4 cup finely chopped onion1 jalapeño...
Sourdough-Discard Scones with Dried Fruit
Take me to the lesson... Sourdough-Discard Scones with Dried Fruit Scones are great way to use your sourdough discard. This recipe is versitile, you can make up your own combination of fruits and nuts. 1 1/2 cups all-purpose flour (can use 1 cup all-purpose with 1/2...
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Moroccan Chickpeas with Israeli Couscous
Take me to the lesson... Moroccan Chickpeas with Israeli Couscous Moroccan Chickpeas with Israeli Couscous is a complexly flavored vegetarian dish with great texture. It goes together in about 30 minutes. 1/4 cup extra-virgin olive oil4 cloves garlic (minced)2 red...
Basic Tomato Sauce
Take me to the lesson... Basic Tomato Sauce This is my go-to tomato sauce. I always have several quarts on hand in my freezer to include in recipes, or for a quick pasta dinner. 1/4 cup extra-virgin olive oil1 medium onion (chop finely)4 cloves garlic (minced)3...