2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 2 celery ribs, finely chopped 6 cloves garlic, minced 4 red potatoes, cubed 1/2 inch thick 3 cups cooked…
When you have been cooking for as long as I have, haha. I remember telling Gordon Ramsay when I was on Masterchef at age 22, I have 10 years…
My cousin Jennifer usually makes potato salad for our big Fourth of July celebration at the farm, using a recipe that has been handed down for three generations in…
Tomato Gravy One of my fondest memories is my grandpa Larry teaching me how to make tomato gravy; for him, it was the ideal meal! After my sister Brittyn…
Mini Quiches While visiting my sister Leslie, my mom created this quick-and-easy egg dish as the perfect breakfast for kids and moms on the go. The mini version was…
Corn and Bacon Naan Pizza 3 slices bacon 2 tablespoons butter 1/4 cup finely chopped yellow onion 2 ears of corn, kernels cut off the cobs 1 clove garlic,…
Since I first tried ceviche in California a month ago, I have wanted to make it myself. While at Locale Market in St. Petersburg, I was at their…
Ingredients 1/3 cup chopped leek (green part) 1/3 cup fresh parsley 1/3 cup fresh cilantro leaves 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 garlic clove,…
Ingredients 2 pounds rainbow carrots 1 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon fine sea salt Chimichurri: 1/3 cup leek (green part only), roughly chopped 1/4 cup fresh…
Photo by: Stephanie Humphrey Photography Recipe featured in the 2014 winter issue of Flavors Magazine Ingredients 6 tablespoons olive oil 2 (15.5 ounce) canned chickpeas, drained, rinsed and…