PrintRatatouille Author: Kathy. Here is my favorite Ratatouille recipe from a 1985 Southern Living with some of my own modifications. It takes a bit of time but it is well worth it and this recipe is big enough for left overs which are just as good the next day. Ingredients• 1 large chopped onion •…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Simple Corn Salad
PrintSimple Corn Salad Author: AngelaIngredients• 4 ears of corn • 2 heirloom tomatoes, cored and diced • 4 oz ricotta salata, diced small (or feta) • 2 Tbls extra-virgin olive oil • Salt and black pepper InstructionsPreheat oven to 425°F. Wrap corn (with silk and husk) in aluminium foil and bake in preheated oven 20-25…
Chicken Pasta with Feta and Blueberries
PrintChicken Pasta with Feta and Blueberries Author: AngelaIngredients• 1 lb pasta, cooked according to manufacturer’s directions • pint fresh blueberries, halved • 5 oz feta, crumbled • cup extra-virgin olive oil • Zest of 1 lemon • 2 chicken breasts, cooked and diced • Salt and black pepper InstructionsIn a large bowl combine pasta and…
Stuffed Eggplant
PrintStuffed Eggplant Ingredients Eggplant (see note) Wilted spinach cut-up, or drained chopped frozen spinach Cream cheese, softened Mushrooms, chopped and sautéed in butter Parmesan Panko or breadcrumbs Onion powder (granulated) Garlic powder (granulated) Salt and pepper Basil, fresh if you have it MarinaraInstructionsMix together all ingredients. Stuff each eggplant skin. Place in greased baking dish….
Sautéed Okra
PrintSautéed Okra It’s the time of year for fresh okra. If you’re not growing it and can’t buy a pound for under $2.00, then I would use HEB’s frozen whole okra. It’s an excellent product, and hard to tell the difference between that and fresh. At under $2.00 for a 1 lb bag, it’s a…