Alice's Lemony-Cheesy Steamed Artichokes Author: Alice Morrow Alice's Lemony-Cheesy Steamed Artichokes Ingredients 2 large artichokes ½-1 c. good quality fresh grated Parmigiano-Reggiano Juice of 4 large lemons 2 sticks butter, kept cold and cut into cubes Instructions PREP ARTICHOKES: Cut…
Eggplant Ricotta Bites Author: Alice Morrow Eggplant Ricotta Bites Ingredients 1 medium eggplant Salt, black pepper Flour for dredging 2 large eggs ¾ c. Italian breadcrumbs ¼ c. freshly grated parmesan cheese 1 T. plus 2 t. extra virgin olive…
Butternut Squash Pasta Author: Alice Morrow Butternut Squash Pasta Ingredients 1 lb. butternut squash (already peeled, seeded and cut into cubes) if not buy 1 large whole one and peel, seed and cut into cubes 1 vidalia onion, chopped 1…
Wild Mushroom and Broccoli Casserole Author: Alice Morrow Wild Mushroom and Broccoli Casserole Ingredients 1 lb. mixed mushrooms, like shitake, cremini, baby portabellas, etc. 1 stick butter 1 T. melted butter 1 large Vidalia onion, minced 4 large celery ribs,…
Roasted Yellow Squash with Sugar Snaps Author: Alice Morrow Roasted Yellow Squash with Sugar Snaps Ingredients 3-4 medium fresh yellow squash, sliced 1 (8-oz.) bag fresh sugar snaps Sea salt, black pepper, garlic powder Red pepper flakes Extra virgin olive…
Zesty Corn and Tasso Casserole Author: Alice Morrow Zesty Corn and Tasso Casserole Ingredients 2 T. canola oil 6 ears fresh corn, kernels cut off 1 red bell pepper, chopped 1 bunch green onions, chopped (green part) 1 c. chopped…
Assorted Roasted Carrots with Avocado and Feta Vinaigrette Author: Alice Morrow Assorted Roasted Carrots with Avocado and Feta Vinaigrette Ingredients 2 lbs. assorted colored, small carrots (try to get the same size, to roast evenly) 1 T. honey 4 T…
Mustard Glazed Carrots Author: Alice Morrow Mustard Glazed Carrots Ingredients 2 lbs. of fresh carrots, cut in ¼” slant slices or shapes that you desire ½ c. veggie broth or water 3 T. butter 3 T. Dijon mustard 2 T…
Greek Potato, Bean and Veggie Stew Author: Alice Morrow Greek Potato, Bean and Veggie Stew Ingredients 2-3 T. extra virgin olive oil 4 c. chopped Vidalia onions 2 c. Yukon gold potatoes, cut into ¾” cubes (you can leave peeling…
Crock-Pot Ribollita Author: Alice Morrow Crock-Pot Ribollita Ingredients 3-4 carrots, roughly chopped 3 celery stalks, roughly chopped 3 c. green cabbage, sliced 4 oz. pancetta, diced 1 c. dried cannellini beans, rinsed ¼ c. tomato paste ½ c. grated parmesan…