Roasted Jalapeno Poppers from Off the Eaten Path
INGREDIENTS 12 large jalapeno peppers 2 ounces feta cheese 4 ounces cream cheese, at room temperature 4 ounces shredded sharp cheddar cheese A small handful fresh cilantro, finely chopped A teaspoon or so of onion powder DIRECTIONS: Preheat the oven to 425 degrees F. Cut the peppers in half and scoop out the seeds and […]
Parmesan Chive Parsnip Mash
INGREDIENTS: 1 1/4 lbs parsnips, peeled and chopped into even chunks 3 TBS butter 1/4 cup heavy cream 1/4 cup whole milk 1/4 cup freshly grated parmesan 2 TBS chives, finely chopped Salt and pepper DIRECTIONS: 1. Bring a medium pot of water to a rolling boil. Toss in the chopped parsnips and boil for […]
Red Beans and Rice by Coconut and Lime
Rachel Rappaport, blogger at Coconut and Lime, tells us she had an inexplicable craving for red beans and rice one day. Despite being sick with a horrible cold, she was able to chop up some vegetables and put them in the slow cooker. She let the red beans and rice cook all day in the […]
Peach Crisp by Christina Nifong
For this scrumptious recipe, Christina Nifong combines an old family cobbler recipe and a recipe for a crisp. Nifong hopes you’ll enjoy this Peach Crisp as much as her family did. On a side note, Nifong says you can substitute the peaches with other berries, stone fruits or frozen fruit. Makes 8 servings INGREDIENTS: 3/4 cup […]
Summer Vegetable Quiche with Goat Cheese by Lizzy Loves Food
INGREDIENTS 1 Gluten-Free pie crust from WholeFoods 1 cup of shredded kale ½ cup of corn 1 roasted sweet potatoes ½ cup of shredded carrots 3 eggs 1 cup of half-half 1 tablespoon of gluten-free flour 5 tablespoon of goat cheese Salt and pepper DIRECTIONS: Oil a pan and sauté the garlic. Add the shredded […]
