Mariel here. Looks like we’re in for a wild and wooly winter, if December is a harbinger of things to come. In honor of the recent “Brrricane” (my favorite moniker for this year’s post-Christmas blizzard), I whipped up a few hearty one-pot wonders including our sweet and savory Pot Roast, as well as this Braise-Roasted[…]
Roasted Chicken Stuffed with Dried Figs, Wild Rice and Sweet Onions
Roasted Chicken Stuffed with Dried Figs, Wild Rice and Sweet Onions Serves 5-6 people Ingredients: 5-6lb whole chicken, washed and removed of giblets – $7.45 3 cups of cooked long grain wild rice (I used Uncle Ben’s) – $2.59 1 large Vidalia onion, cut into 1/2-inch slices, then quartered – $0.85 8-oz package dried figs,[…]
Roasted Salmon on a Bed of Leeks
Mary Anne here. Two weeks ago, I created a pasta recipe using leeks, but when I purchased them I had to buy the “bunch” and had two leftover. Given my mantra of “let no food go uneaten,” I decided to create a new recipe based on the extra leeks. I love fish – Salmon in[…]
Roasted Beets with Pears and Feta
Mariel here. I love beets. Roasted, pickled, spicy, sweet or salted, I order beets whenever possible – I’m predictable that way. I haven’t, however, ever made beets at home. They look weird in the grocery store, like they’d be impossible to cook and require some sort of ancient skill (I feel the same way about[…]