Fall Feature
Wild Rice Pilaf
INGREDIENTS
2 cups wild rice
vegetable broth, enough to use instead of water, for cooking rice according to package instructions
¼ cup salted butter
1 large onion, chopped
1 cup baby carrots, thinly sliced
2 cups brussels sprouts, shaved
4 garlic cloves, minced
1 tsp dry Italian seasoning
¼ tsp black pepper
DIRECTIONS
1. Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. 2. While rice is cooking, melt butter in a skillet over medium high heat; add onion and carrots, cover and cook 5 minutes, stirring occasionally. 3. Add brussels sprouts, garlic, Italian seasoning, and black pepper to carrots and onions, stirring another 2 minutes until softened. 4. Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
*Inspired by Amy at Chew Out Loud
Summer 2022 Feature
Green Pea Dip
INGREDIENTS
1 large clove garlic, peeled
1 10-ounce bag frozen peas, defrosted
4 ounces goat cheese
2 tbsp. chopped fresh herbs, such as mint, tarragon and/or basil
2 tbsp. freshly grated Parmesan cheese
1 tbsp. lemon juice
1 tbsp. water
salt & pepper
DIRECTIONS
1. In a food processor with the blade running, drop the garlic through the feed tube to chop. 2. Add the peas, goat cheese, herbs, Parmesan cheese, lemon juice and water, and season with salt and pepper. Process until creamy, scraping down the sides occasionally. 3. Taste and season with more salt and pepper as needed.
Serve the dip with crostini and/or vegetables for dipping, spread it on toast, or toss it with pasta!
*Inspired by Nicki Sizemore at From Scratch Fast
Spring 2022 Feature
Maple Tart
INGREDIENTS
Crust
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cold unsalted butter, diced
3 tbsp. ice water
Topping
2 tbsp. cornstarch
2 tbsp. all-purpose flour
1 1/2 cups amber maple syrup
1/2 cup 35% cream
1 egg
DIRECTIONS
Crust
1. In a food processor, combine the flour, baking powder and salt. 2. Add the butter and pulse a few seconds at a time until pea-sized pieces form. 3. Add the water and pulse again until the dough just begins to form. Add more water, if needed. 4. Remove the dough from the food processor and shape into a disc. 5. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm). 6. Line a 9-inch (23 cm) glass pie plate and remove excess dough. 7. Refrigerate for 30 minutes.
Filling
1. With the rack in the lowest position, preheat the oven to 400°F (200°C). 2. In a bowl, combine the cornstarch and flour. 3. Add the maple syrup and whisk until the mixture is smooth and the cornstarch has dissolved completely. 4. Add the cream and egg, whisk until smooth. 5. Pour into the prepared crust. 6. Bake for 45 minutes or until the filling has set.
Let cool at room temperature for 2 hours before serving.
*Inspired by RICARDO
