Favorite Recipes

  • Caroline’s Green Salad w/Mint Makes 8 servings 2 heads Boston lettuce, torn into bite-size pieces 2 heads Belgian endive, cut crosswise into 1/2″ slices 4 tomatoes, each cut into 8 wedges 1/3 cup coarsely chopped fresh mint 1/4 cup extra-virgin olive oil, or to taste 1 tablespoon fresh lemon juice, or to taste Fine sea salt to taste Toss together lettuce, endive, tomatoes, and mint. Just …
  • Frances’ Herbed Bread Makes 2 loaves 3 envelopes yeast 1/4 cup warm water 2 cups scalded milk, cooled 2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening 6–6 1/2 cup all purpose flour, sifted 2+ cloves garlic, pressed (or to taste) 1 cup chopped fresh dill* Dissolve yeast with sugar in warm water, let sit until foamy, about 5–10 minutes. Combine milk, salt and shortening in a separate …
  • Jill’s Cucumber Yogurt Sauce Prep: 15 minutes / Yields: about 2 cups 1 medium cucumber, peeled, seeded, and finely diced 1 1/2 cups plain yogurt 1 garlic clove, minced 1 teaspoon fresh lemon juice 1 tablespoon fresh chives, chopped 1 1/2 teaspoons of your favorite fresh mint, chopped 1/4 teaspoon salt In a medium bowl, mix all ingredients. Serve chilled. Good with grilled salmon; as a dip …
  • Kate’s Sage Butter 3–4 tablespoons sage*, coarsely chopped 1 stick unsalted butter, clarified This is delicious drizzled over plain pasta, cheese or spinach ravioli, or steamed veggies. If you choose not to clarify the butter, use about 5 tablespoons instead of a stick, melt it over low heat, and proceed with step 2. 1. To clarify butter, cut into 1-inch pieces …
  • Susan’s Hummus 2 cans garbanzo beans (well rinsed to reduce gas factor) 2–3 cloves garlic-pressed (or to taste) 2 tablespoons sesame tahini 1/2 fresh squeezed lemon or lime (or to taste) 1 handful fresh Genova Basil leaves, chopped (or to taste, depending on the size of your hand) Salt to taste After rinsing beans hold back about 1/2 a can for a chunkier …
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