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Author Archive | cblaney

Sweet Potato Ravioli with Basil Brown Butter

Print Sweet Potato Ravioli with Basil Brown Butter Yield: Serves 6 as an appetizer, 4 as an entree (makes about 20 ravioli) Serves 6 as an appetizer, 4 as an entree (makes about 20 ravioli) Ingredients Filling 2 large sweet potatoes, wrapped in foil and baked through in oven, scooped out, hot 1 tsp five-spice […]

Spinach Pesto Pasta with Fresh Peas and Mushrooms

Print Spinach Pesto Pasta with Fresh Peas and Mushrooms Yield: Serves 6-8 Serves 6-8 Ingredients 1 lb campanelle pasta (or your pasta shape of choice!) 1/2 cup pasta water 1/2 Tbsp 10 oz baby bella mushrooms, quartered 1 cup hulled English peas or sugar snap peas (or frozen peas) 1/2 cup Spinach-Arugula Pesto w/Walnuts Grated […]

Roasted Red Pepper Pesto Crostini

Print Roasted Red Pepper Pesto Crostini Yield: Makes 24 crostini Makes 24 crostini Ingredients 1 baguette, cut into 1/4-inch-thick slices 1/4 cup plus 2 tsp 1 garlic clove, peeled 6 oz Roasted Red Pepper Pesto w/Capers 4 oz goat cheese 1 Tbsp fresh parsley, chopped Instructions Preheat an electric panini press. Arrange the baguette slices […]

Marinated Shrimp in Snow Peas

Print Marinated Shrimp in Snow Peas Yield: 50 Individual Servings 50 Individual Servings Ingredients 25 snow peas, fresh 1/2 cup 3 Tbsp balsamic vinegar 3 Tbsp Dijon mustard 1 Tbsp chopped shallots or leeks 1 Tbsp fresh dill 1 pinch sugar Salt and pepper, to taste 5 medium shrimp (peeled, deveined and steamed) Instructions String […]

Linguine and Chicken in Lemon Parsley Sauce

Print Linguine and Chicken in Lemon Parsley Sauce Yield: Serves 2-4 Serves 2-4 Ingredients 8 oz linguine 3 Tbsp Zest of 1 lemon, finely chopped 1 tsp sugar 1 cup chicken broth 2 chicken breasts (skinned, boned and cut into cubes) 2 green onions, finely chopped 2 cup stemmed parsley, finely minced Instructions Cook linguine […]

Lamb Roast with Herbs de Provence Crust

Print Lamb Roast with Herbs de Provence Crust Yield: Serves 6 Serves 6 Ingredients 6 Tbsp Dijon-style mustard 1-1/2 Tbsp soy sauce 2 large garlic cloves, minced 1-1/2 Tbsp Herbs de Provence 1-1/2 Tbsp 2 lb boneless lamb roast, trimmed of excess fat and tied Instructions The herbal crust on this savory roast enhances both […]

Herb-Braised Onions

Print Herb-Braised Onions Yield: Serves 6 Serves 6 Ingredients 6 medium red onions, peeled 4 Tbsp 5 Tbsp Pomegranate & Fennel Balsamic Vinegar 1 Tbsp fresh tarragon, chopped Salt and pepper, to taste Instructions Preheat oven to 375°F. Place onions in a baking dish. Sprinkle them with oil, vinegar, tarragon, salt and pepper. Bake for […]

Goat Cheese and Tomato Dressing

Print Goat Cheese and Tomato Dressing Yield: 1-1/2 cups Makes about 1-1/2 cups dressing Ingredients 2 oz rindless goat cheese (chèvre) 2 Tbsp Tarragon Vinegar 1 Tbsp fresh basil leaves, finely chopped 1 or 2 ripe medium tomatoes, coarsely chopped (about 1 cup) 1/2 cup Salt and pepper to taste Instructions Pulse the goat cheese, […]

Basil Pesto Pizza

Print Basil Pesto Pizza Prep Time: 20 minutes Cook Time: 15 minutes Makes one 12-inch pizza Ingredients 1 (10-ounce) prepared pizza dough or crust 3/4 cup Basil Pesto w/Walnuts 1 cup shredded smoked Swiss or smoked cheddar cheese 1/2 cup shredded mozzarella cheese 1-1/2 to 2 cup sliced firm tomatoes (about 5 Roma-style tomatoes) 1 […]