Today’s recipe is Kielbasa and Peppers, it’s a very tasty layering of flavors you will want over and over once you try it.
I used two types of peppers, large red peppers and shishito peppers. The juxtaposition of the sweet red peppers and the smokey and potentially spicy shishito peppers provides a tasty contrast. The kielbasa should be smoked to provide depth of flavor and the canned tomatoes provides a sweet and zesty quality. The thyme, onions, garlic and veggie stock brings everything together to make for a really wonderful dish.
Baked Fingerling Sweet Potato Wedges is a really nice dish. It can be a light lunch or brunch which will satisfies the appetite without that sluggish feeling. It will also make for a tasty side dish. It’s sweet and spicy notes can accompany so many main course dishes.
Baked Fingerling Sweet Potatoes Wedges has great eye appeal too, serve to your friends who are concerned about their calorie intake and they will be very, very grateful.
It’s Monday folks, and I have a wonderful meatless recipe for you today, asparagus Gruyere tart. This cheese and vegetable tart is super easy to create and it takes no time at all to cook. Once ready, all you will have to do is add a side salad and some wine or iced beverage, and you will have yourself a superb lunch.
When I make a salad to be enjoyed as a main course, rather than an accompaniment to a meal, I like my salad to be hearty. I use vegetables that need much mastication, high on the chew-worthy scale. Which, of course, can take time to eat, but above all is really tasty. Today’s recipe, honey mustard pork summer salad, is just that.
Today’s recipe is a quick and easy, a have anytime dish – tuna and kale quiche. I’ve made this quiche so many times; I think I’ve made it close to ten times in the last three months. My friends love it, they start to hover over it as soon as I remove it from the oven. It’s great anytime, so it doesn’t really last very long.
If you’re looking for a hearty salad with just four ingredient plus dressing, try this brussels sprouts salad. All you’ll need is brussels sprouts leaves, leaks, mushrooms and chorizo for the salad, and for the buttermilk dressing you’ll need, buttermilk, mayo, olive oil and freshly ground black pepper.
Now that the weather is getting chilly and it will soon be cold in New York, instead of eating my brunch time favorite meal, smoked salmon scramble, on toast, I skip the bread and go for these babies, rosemary roasted potatoes.