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Eggplant 3 # eggplant roasted, skin & seeds removed 1/8th cup olive oil 1 tsp chopped garlic pinch red pepper flake (add to you liking) ¼ cup diced onions 2 T brown sugar ¼ c balsamic vinegar 1 bay leaf ¼ cup water 1 tsp chopped rosemary 2 tsp chopped parsley Heat oil until hot. Add onion, flake, garlic & bay leaf. Stir for 1 minute. Add sugar, balsamic & water. Bring to a boil stir in eggplant. Bring back to a boil, season & add herbs. Spread on sheet pan to cool. Serve warm or chilled. Enjoy!!!!!
Tomatoes 1 pint cherry tomatoes (farmers market) 1/8 cup sliced onion 3 T white balsamic vinegar 3 T extra virgin olive oil 1/8 tsp toasted crushed cumin seed 1/8 tsp toasted crushed coriander seed 2 T chiffonade basil (lemon, lime, green and/or opal) 6 jumbo scallops grilled to medium rare Cut tomatoes in ½. Toss altogether. Let marinate for 1 hour. Spoon over grilled scallops and let marinate 1 hour. Serve and Enjoy!!!!!
Feta 6 1 oz chunks feta cheese ½ tsp red pepper flake ¼ tsp chopped savory ½ tsp chopped parsley 3 T lemon extra virgin olive oil ½ clove garlic chopped Mix all ingredients and coat feta & let sit 2 hours. Serve with salad, crackers or as is. Enjoy!!!!!