Fresh Herb Dressing

Fri. Jan. 1, 2010

Fresh Herb Dressing Recipe


  • 1/2 stick butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dry rubbed sage
  • 2 1/2 cups chicken broth
  • 8 cups toasted plain bread cubes or unseasoned stuffing croutons
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp chopped fresh tarragon leaves
  • 1/4 cup chopped fresh parsley


In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until  … [Continue reading]

Edamame (Fresh soybeans)

Fri. Jan. 1, 2010

Cooking edamame pods

Bring to boil a large pot of salted water, toss the pods in and cook for 5 mins. after the water returns to a boil. To use in salads and stir-fries, just pop the steamed beans out of their pods and into your salad or wok.

For Japanese-style snacking, cook pods as above then drain in a colander. Toss with flaked sea salt and serve immediately. (In place of popcorn!) You can put the whole pod in your mouth, drag it across your teeth popping out the  … [Continue reading]

Classic Fried Green Tomatoes

Fri. Jan. 1, 2010


  • 4 to 6 green tomatoes
  • Salt and pepper
  • Cornmeal
  • Bacon grease or vegetable oil


Slice the tomatoes into 1/4″-1/2″ slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish. Delicious with breakfast! … [Continue reading]

Zuppa Toscana

Fri. Jan. 1, 2010


  • 1 lb ground Italian sausage
  • 1 1/2 tsp. crushed red peppers
  • 1 large diced onion
  • 4 Tbsp. bacon pieces (or to taste)
  • 2 tsp. garlic puree (minced or fresh diced)
  • 5 c. water
  • 3 2/3 c. chicken broth (this works out to be the amount in one of those boxes)
  • 1 1/4 c. half and half (the recipe calls for heavy cream but I don’t taste a big difference)
  • 1 lb. sliced russet potatoes (or about 3 large)
  • 1/4 bunch of kale (that’s what the recipe calls for, I
 … [Continue reading]