Ingredients 2 quarts water, (8 cups, 2L) for soaking ¼ cup lemon juice, (60ml) 2 large artichokes, (about 1 pound each, 454g, 4 to 5 inches in size) 1 cup water, (240ml) for pressure cooking 2 lemon slices 2 garlic cloves, sliced 1 sprig of rosemary Instructions Fill a large bowl with 2 quarts of water and lemon juice. Prepare artichokes by using a chef’s knife to cut off about … Read more
Ingredients 8 ounces baby yellow potatoes 8 ounces pie pumpkin 1 teaspoon butter 1 1/2 cups shredded Gruyere cheese 1/2 teaspoon dried thyme salt and ground black pepper to taste 1 cup half-and-half nonstick aluminum foil Instructions Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish. Slice the potatoes … Read more
Ingredients 1 tablespoon olive oil 1 large onion, chopped 1 stalk celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 pinch black pepper 4 cups vegetable broth 4 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 (14.5 ounce) can crushed tomatoes … Read more
Ingredients Crust- 8 ounces unsalted butter, at room temperature (1 cup) 1/2 cup granulated sugar 2 cups all-purpose flour 1/4 teaspoon kosher salt 1 teaspoon lemon zest, grated Raspberry Puree- makes ¾ cup puree 2 tablespoons granulated sugar 1/4 cup lemon juice 2 teaspoons cornstarch 1 cup raspberries Lemon Filling- 7 large eggs 3 cups granulated sugar 2 tablespoons lemon zest, grated 1 cup lemon juice, freshly squeezed 1 cup all-purpose flour powdered sugar, (Confectioners’ sugar for dusting) Instructions Crust- Preheat oven to 350°F. Lightly spray a … Read more
Ingredients 3 portobello mushrooms 1/4 cup canola oil 3 tablespoons chopped onion 4 cloves garlic, minced 4 tablespoons balsamic vinegar Instructions Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the … Read more