tag:blogger.com,1999:blog-24663686144693180892024-02-28T17:41:12.269-05:00Golden BantamCelebrating fresh home cooking. Organic and local. Unknownnoreply@blogger.comBlogger112125tag:blogger.com,1999:blog-2466368614469318089.post-72878414844989407782016-07-20T13:10:00.004-04:002023-11-21T10:54:39.186-05:00Sweet Potato and Pear Soup<div class="separator" style="clear: both; text-align: center;">
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Preheat oven to 400 degrees.</div>
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<i>Sweet Potatoes, Olive Oil</i></div>
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Wash and cut in half lengthwise about 4 sweet potatoes. Lightly season a baking sheet with extra virgin olive oil. Lay potato halves cut size down onto seasoned baking sheet and bake in a 400 degree pre-heated oven until soft, about 20-30 minutes depending on size of sweet potatoes.</div>
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<i>Red Onion, Garlic</i></div>
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While potatoes bake, add about one teaspoon of extra virgin olive oil to a medium-sized stock pot and saute one small or one-half medium red onion, sliced. When tender, add about 4-6 medium/large garlic cloves, smashed, and saute a few minutes until cooked through. </div>
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<i>Vegetable Stock, Pears, Soy Sauce, Red Pepper Flakes</i></div>
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After sweet potatoes are done and cooled down a little, scoop out meat and add to pot with onions and garlic. Add 1 quart homemade or low-sodium vegetable stock (add water as needed to adjust thickness/flavor), 1 teaspoon low-sodium gluten-free soy sauce, two peeled then sliced and coarsely chopped soft ripe pears, a pinch of red pepper flakes (or more to taste), freshly ground sea salt and pepper to taste. </div>
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Cook all ingredients on medium-low heat for about 15 minutes. Let cool to room temperature and puree with an emersion blender. </div>
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<i>Chives, or Parsley, Toast</i></div>
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Reheat soup when ready to eat and serve with chopped chives or parsley depending on what you have on hand or in your garden, rub toast with a garlic clove. </div>
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<br /><div><br /></div><div>Organic as much as possible. </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-27399193127857562016-04-10T10:07:00.002-04:002023-11-21T10:55:02.360-05:00Blueberry Vinaigrette ~ A Versatile Dressing<div class="separator" style="clear: both; text-align: center;">
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Try this over a spinach and strawberry salad. Delicious!<br />
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Blueberry Vinaigrette<br />
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Process 1 1/4 cup blueberries in a blender until pureed with:<br />
3/4 cup olive oil<br />
1/3 cup apple cider vinegar<br />
1/4 cup honey or maple syrup<br />
1 tablespoon whole grain mustard<br />
salt and pepper to taste<br />
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That's it! Enjoy<br />
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This Easter salad topped with the blueberry vinaigrette contained baby spinach, red onions, radishes, strawberries, mushrooms, walnuts and beets that were boiled in water then mixed with apple cider vinegar, and a deviled egg - a favorite of mine because it reminds me of my childhood holidays.<div><br /></div><div>Organic as much as possible. <br />
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<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-30441617255738219222016-04-07T15:10:00.001-04:002023-11-21T10:55:36.756-05:00Lactose Free Spinach Artichoke Dip / Spread<div class="separator" style="clear: both; text-align: center;">
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This spinach and artichoke dip or spread is light and flavorful. As a dip, enjoy with crackers like the whole wheat Yehuda Matzos in the photo or with cut up veggies.</div>
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In a food processor, process:</div>
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~Artichokes from a 9.9 oz jar until finely chopped. I used artichokes in water, drained</div>
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~2 cups packed fresh spinach until finely chopped</div>
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~About 2 tablespoons caramelized onions and 1 clove of garlic. I had leftover caramelized onions but a small shallot would be a good substitute </div>
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Mix above ingredients with: </div>
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~1/4 cup mayonnaise of your choice</div>
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~1 6 oz. container plain coconut yogurt. That's what I had on hand. Plain almond yogurt would probably be good. Use less or more mayo/yogurt depending on consistency you want </div>
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~About 1/4 cup of chopped almonds. I happened to have these leftover from a meal and were a nice addition</div>
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~1/2 teaspoon Dijon mustard (taste with 1/2 teas then add more if needed)</div>
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~A generous pinch, about a 1/2 teaspoon, of nutritional yeast to give it a salty cheese flavor (more or less to taste - be careful not to use too much!)</div>
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Let the mixture sit about 15 to 30 minutes to blend the flavors before serving. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Organic as much as possible. </div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-425110378410591722016-04-06T13:59:00.001-04:002023-11-21T10:56:47.984-05:00Easy Tasty Breakfast Sandwich | Healthful<div class="separator" style="clear: both; text-align: center;">
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I love breakfast sandwiches but they're usually greasy and fatty. Here's a great breakfast sandwich, or lunch, idea that's very tasty and healthful. No need for cheese because the avocado gives it a cheesy flavor and creaminess.</div>
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Cook one pound of low fat ground beef (I used local meat) in a skillet with a little vegetable broth or water for moisture, mix in about one teaspoon of Italian seasoning, a touch of salt and pepper. Add more seasonings to taste. The Italian seasoning will make the ground beef taste like sausage without all the fat. Drain well in a colander.</div>
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While ground beef is draining, peel and chop one avocado, chop one plum tomato, stir in about 1 teaspoon of lemon juice, a pinch of salt and pepper. Note: they'll be more egg/ground beef mixture than the avocado topping so if you need more topping, make it with two avocados and two tomatoes, etc.</div>
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Return the drained ground beef to the skillet and stir in six local eggs. Cook until the eggs are done. There was plenty leftover for the two of us to freeze or use another day, so depending on how many people you're feeding you may have leftovers for another meal also. </div>
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Put it all together on a whole wheat wrap with some baby spinach and enjoy! </div>
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Make it ahead and make mornings easy! The lemon juice will help keep the avocado topping from browning if stored in a tightly sealed container for a couple of days. Just assemble the sandwich and heat in a microwave for about 30 seconds.</div>
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Instead of making the avocado topping, this would be a good way to use up leftover guacamole. </div>
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Also, it's a good way to use up any leftover scrambled eggs. Just add cooked ground beef separately and assemble the sandwich with the other ingredients and you're good to go.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Local and organic. </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-42529367413989809052015-04-16T10:12:00.000-04:002015-04-16T10:19:32.192-04:00Roasted Local Lamb Chops with Herbs and Walnuts<div class="separator" style="clear: both; text-align: center;">
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These French cut lamb chops are from a local vendor that was at the winter farmers' market at the Hope Artiste Village in Pawtucket a few weeks ago. I can't remember the name of the vendor but these local chops were fresh, tender, moist and delicious.</div>
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I simply seasoned the chops with Herbs de Provence, a little sea salt and freshly ground pepper. I then sprinkled some extra virgin olive oil over a baking sheet and laid out the chops. After pre-heating the oven at 400 degrees, I roasted the chops for about 8-10 minutes (check half way through cooking for desired doneness). </div>
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After tasting the chops I felt they needed something more so I processed about a cup plus of walnuts, a large clove of garlic, about one tablespoon of extra virgin olive oil, what was left of the fresh parsley I had in the fridge from another meal, and a little salt and pepper. I had just enough of this walnut parsley pesto to top each chop with about one teaspoon full.</div>
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These chops made a nice addition to our Easter feast but would be easy to make anytime of the week for your family.</div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-37841667664885945882015-03-29T11:49:00.001-04:002023-11-21T10:58:38.517-05:00Cod PuttanescaThis is an easy family meal to make. And there is plenty of left over sauce to save for a pasta meal another day or freeze, which makes our cooking-at-home lives much easier!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuVb4VekxSncXGI8yY4okkv75HQeRkf8niPyxV5GPvTurBwbgHmN3Lk20h2WheKVG_0tLj71cZNDmHZNVOnX2Yrrg-g_epwzweiMzBvhcE-tcV36bYY0viFB80cluOsmSgso2SaWf9Csj/s1600/IMG_3439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuVb4VekxSncXGI8yY4okkv75HQeRkf8niPyxV5GPvTurBwbgHmN3Lk20h2WheKVG_0tLj71cZNDmHZNVOnX2Yrrg-g_epwzweiMzBvhcE-tcV36bYY0viFB80cluOsmSgso2SaWf9Csj/s1600/IMG_3439.jpg" width="400" /></a></div>
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<span style="color: #990000;"><i>Ingredients for the sauce:</i></span><br />
3 cups of your own pasta sauce, or 1 25 oz jar of organic marinara<br />
1 28 oz can of organic Italian whole peeled plum tomatoes<br />
(I like the texture these add. Just squish them up with your hands before adding to the pot.)<br />
1 12 oz jar pitted Kalamata olives, drained<br />
2 tablespoons nonpareil capers<br />
1 tablespoon balsamic vinegar (Dark or light. I used light.)<br />
About 1/2 cup loosely packed chopped parsley and basil, mixed. This is fresh cooking so<br />
it really doesn't matter -- it can be all parsley or all basil. Whatever is on hand. Whatever you like.<br />
1 large shallot<br />
2-3 cloves garlic, depending on size and how garlicky you want the sauce to taste<br />
1/2 teaspoon or so of red pepper flakes, to taste<br />
Sea salt and freshly ground pepper to taste (The olives, capers, and canned/jarred tomatoes, if not<br />
low-sodium, could already add enough salt.)<br />
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Add everything to the pot, bring to a boil, stir around then simmer while preparing the fish.<br />
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For our meal, I used four large fillets of fresh local cod that I cut in half. There is a lot of sauce for more fish. If using less fish, freeze the leftover sauce for other meals. </div>
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I sprinkled a little extra virgin olive oil on the bottom of the casserole dish, added the fish, ladled the sauce over the top of the fish in amount that looked good and baked at 350 degrees for about 15 minutes, or until the fish looked done.</div>
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This cod puttanesca tastes great with simple oven roasted potatoes or crusty bread. I love roasting potatoes with an Italian herb mix and rosemary.</div>
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Organic and local as much as possible. </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-76741750280825176282015-01-31T13:58:00.000-05:002015-01-31T14:08:28.039-05:00Brussels Sprouts Roasted With Maple Syrup <div class="separator" style="clear: both; text-align: center;">
As simple as can be. Sweet and savory.</div>
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Pre-heat oven to 400 degrees. Slice your cleaned brussels sprouts in half. Spread them out on a lined baking sheet for easy clean up because the sugar in the maple syrup will stick to the pan. Toss brussels sprouts with a little extra virgin olive oil to coat, a few sprinkles of white balsamic vinegar (or regular balsamic), a generous tablespoon of real maple syrup, salt and pepper to taste. Roast for about 5-7 minutes or until you start smelling the aroma and they look tender. Check for doneness and once you plate them you won't be able to stop eating them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgfD0CUjfU2Gt6lSncqlPGkn-YPlCem4hpjNJA_udj_pp4fqL1ONHeUi8g7SJkM-FQBuj94icq2yx1wquwjCb6wD1IsLewNMJiYDV1b2ncaqArfXqjjwrkE90M6KDbBlUnTpRlmF8IBRz/s1600/IMG_2600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgfD0CUjfU2Gt6lSncqlPGkn-YPlCem4hpjNJA_udj_pp4fqL1ONHeUi8g7SJkM-FQBuj94icq2yx1wquwjCb6wD1IsLewNMJiYDV1b2ncaqArfXqjjwrkE90M6KDbBlUnTpRlmF8IBRz/s1600/IMG_2600.jpg" height="320" width="320" /></a></div>
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See, I didn't use parchment paper or foil and the maple sugar stuck to the pan. </div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-32099182250200127502014-12-10T09:09:00.000-05:002014-12-10T09:10:06.934-05:00Pork Tenderloin in Apple Cider Reduction with Apples | Spinach<div class="separator" style="clear: both; text-align: center;">
This was delicious!</div>
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The recipe for this delicious seasonal meal last night was found here at the Food Network website: <a href="http://www.foodnetwork.com/recipes/aida-mollenkamp/pork-tenderloin-with-apple-cider-reduction-recipe.html">http://www.foodnetwork.com/recipes/aida-mollenkamp/pork-tenderloin-with-apple-cider-reduction-recipe.html</a>. </div>
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The only thing I did differently was that I added apple slices (from one Gala apple and one Granny Smith apple because it's what I had) to the reduction during the last few minutes, just enough to soften the apple slices a little. They were a nice touch! </div>
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Baby spinach made a nice side dish. The sauce in the recipe turned out thin but it made a nice dressing for the baby spinach. I served the pork and apples over the spinach and the heat from the pork, apples, and sauce wilted some leaves a little, some stayed crunchy. Just perfect. Although, I didn't think there was enough sauce for three of us. Next time, I'd reduce the sauce less (or make more?) so there'd be more sauce to dress the spinach and pork. </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-28491043621197171532014-12-07T11:22:00.000-05:002015-03-29T12:38:43.306-04:00Haricot Verts With Walnuts And Caramelized Onions<div class="separator" style="clear: both; text-align: center;">
<i>Great idea for the holidays or anytime! </i></div>
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<i>Fresh and easy!</i></div>
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Roast haricot verts (usually available around Thanksgiving) or green beans that have been coated with a little extra virgin olive oil at 400 degrees for a few minutes, until they start turning brown on the ends. While they roast, warm about two cups of chopped walnuts (or almonds) in a skillet over medium heat for a few minutes. Remove from pan and then start caramelizing the onions (in the same pan to save dishes) that have been thinly sliced. Caramelizing onions takes time, about 20 minutes, but is easy to make. Patience is required and I find it easier when I'm in the kitchen doing other tasks anyway. For a pack of haricot verts, I used two large sweet onions. Cooking directions for roasting, heating nuts, and caramelizing can be found on the internet.</div>
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<i><b>Leftover Idea</b></i><br />
A few days after Thanksgiving, I used the leftover haricot verts and shrimp we had had as an appetizer in this pasta dish. So simple! While linguine or fettuccine cooks, reheat haricot verts (or green beans) in about two tablespoons of extra virgin olive oil (depending on how much is leftover!) and some chopped garlic. Add about 1/4 cup white wine and 1/4 cup leftover turkey stock (I had made turkey stock from the bones) and keep warm on low heat until the pasta is done. Mix with the pasta then add the shrimp (I removed the tails to make it easy to eat), and add a ladle full of the pasta water. The shrimp has already been cooked so it only needs to be warmed from the heat in the mixture. Top with freshly ground pepper and a little salt if needed. I would have added chopped fresh parsley if I had some. Maybe next time!<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-37616932672200580472014-09-03T17:19:00.000-04:002014-12-10T08:33:05.130-05:00Quick Zucchini Relish<div class="separator" style="clear: both; text-align: left;">
We are still harvesting zucchini from our garden and the plants look strong! They usually look pretty tired by September. Bored with the usual zucchini dishes and baked goods, I decided to make a relish. I'll shred and freeze the rest of the zucchini for baking in the future.</div>
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<i><span style="font-size: large;">Quick Zucchini Relish</span></i><br />
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Shred one large zucchini (the kind you find hiding under zucchini leaves in your garden that grew and grew and grew!) and mince one large shallot and place in a medium bowl. Add 1/2 teaspoon celery seed, 1/2 teaspoon turmeric, 1/4 cup red wine vinegar (or cider vinegar), one tablespoon honey, salt and pepper to taste. Place mixture in a covered container in the fridge for about one hour to let the flavor develop before eating. Store in the fridge for about one week. Add the relish to anything you think will taste good with it!<br />
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On Labor Day, we enjoyed the zucchini relish with organic grilled hot dogs, whole wheat buns, garden salad, and potato salad.</div>
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For the potato salad, I baked chopped potatoes in the oven at 400 degrees, instead of boiling them, with extra virgin olive oil, Herbs de Provence (I just love these herbs on potatoes), some fresh rosemary from our garden, and a little sea salt and freshly ground pepper. After the potatoes cooled, I removed the rosemary stems, pulled off some leaves and broke them up, sprinkling pieces of rosemary over the potatoes. I added a little more extra virgin olive oil and then a little white balsamic vinegar to taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHA0DioCKsdfewxmZES-HIkdnCs9btWzpDXoP1DSditjUOV1QGyITXXrRf6vLT3YzWXLbFxukYDph2hdrcZ7Sdo7fgKAjWml4s5wfuZA5U5iDHqMRo5EiBjfDpRmj-BeQ6VAFMiY4GU-Q/s1600/IMG_6051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHA0DioCKsdfewxmZES-HIkdnCs9btWzpDXoP1DSditjUOV1QGyITXXrRf6vLT3YzWXLbFxukYDph2hdrcZ7Sdo7fgKAjWml4s5wfuZA5U5iDHqMRo5EiBjfDpRmj-BeQ6VAFMiY4GU-Q/s1600/IMG_6051.JPG" height="278" width="400" /></a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-12804085500752040432014-08-28T09:45:00.000-04:002014-08-29T15:52:49.424-04:00Breakfast Tomatoes: Toast, Egg Sandwich<div class="separator" style="clear: both; text-align: center;">
Garden tomato with extra virgin olive oil on toasted rosemary bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPbY3P8IMwMq-dTkpvCgB6yKoZLsNs93Z_40BKU2HlXd7JVSbhZG9K9u_gSndItzi_I3mcJDM-RVLAuvmiLXmO98g9jS6dZWrlsWf7FNwIBetVrF1osPLOnBRgUMS1t8eKtzBd9oUobNI/s1600/IMG_8320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPbY3P8IMwMq-dTkpvCgB6yKoZLsNs93Z_40BKU2HlXd7JVSbhZG9K9u_gSndItzi_I3mcJDM-RVLAuvmiLXmO98g9jS6dZWrlsWf7FNwIBetVrF1osPLOnBRgUMS1t8eKtzBd9oUobNI/s1600/IMG_8320.jpg" height="400" width="400" /></a></div>
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Garden tomato, extra virgin olive oil, toasted multigrain gluten-free bread, fresh ground pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Gw2yNvj1U7DmsnA0hAYUJd0Kcy2rZGwXKVjO58swOzDeGZoHxwkzVC3rC4yYZq69Tijpi958zczJ7h9d1v5HrMSaOEYDVgUNe3gi1htC0fKU4eMk6ChmbmtYehonRfqM2X3LDHxObv06/s1600/IMG_5824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Gw2yNvj1U7DmsnA0hAYUJd0Kcy2rZGwXKVjO58swOzDeGZoHxwkzVC3rC4yYZq69Tijpi958zczJ7h9d1v5HrMSaOEYDVgUNe3gi1htC0fKU4eMk6ChmbmtYehonRfqM2X3LDHxObv06/s1600/IMG_5824.JPG" height="266" width="400" /></a></div>
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Garden tomato on toast with local mozzarella balls and freshly ground pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikW077PwtdtYCIV9CWjomdeNHM5SHBq_ErWRxWOIxJooCUDcPXnG1FWjuFkFMUxwovMajzly0enHmn4LEisVdr5dWOTJCWSZeGyEO06Hp6EUPi4zYtZf4gQiMZZLFGEnYJpKuLfLvTYFkl/s1600/IMG_8042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikW077PwtdtYCIV9CWjomdeNHM5SHBq_ErWRxWOIxJooCUDcPXnG1FWjuFkFMUxwovMajzly0enHmn4LEisVdr5dWOTJCWSZeGyEO06Hp6EUPi4zYtZf4gQiMZZLFGEnYJpKuLfLvTYFkl/s1600/IMG_8042.jpg" height="400" width="400" /></a></div>
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Egg, garden tomato, and ham sandwich.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2PjHD6njyyekolU6G0tudDME7fmJgP0eho8ejf904MFvNwdJW4TAQca6i8mpBOW50v545Xd8XWGXOjzvtH_F6okNOPilzNsZjEk8F1coegfsWU6qAteMDwlkGmDS4z7Z5Fq5g9z-SCWc/s1600/IMG_7939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2PjHD6njyyekolU6G0tudDME7fmJgP0eho8ejf904MFvNwdJW4TAQca6i8mpBOW50v545Xd8XWGXOjzvtH_F6okNOPilzNsZjEk8F1coegfsWU6qAteMDwlkGmDS4z7Z5Fq5g9z-SCWc/s1600/IMG_7939.jpg" height="400" width="400" /></a></div>
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A day's harvest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoils7mS8RwZxKmcKxMXIyEguQ1bq0kcr9zafq69rLIXvmMc1neUCNQ4vhSQAeKjogQ-ZidIagWWGIpYPg0Tdn_BeBE4svzROrBXqyaq9nVInP7rQFcFbyBZXQlpGnen9gLfVEeK0PW_X/s1600/IMG_8033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoils7mS8RwZxKmcKxMXIyEguQ1bq0kcr9zafq69rLIXvmMc1neUCNQ4vhSQAeKjogQ-ZidIagWWGIpYPg0Tdn_BeBE4svzROrBXqyaq9nVInP7rQFcFbyBZXQlpGnen9gLfVEeK0PW_X/s1600/IMG_8033.JPG" height="640" width="640" /></a></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-40176738324758880232014-08-01T14:57:00.001-04:002014-08-01T17:19:14.465-04:00Garden Fresh Relish <div class="separator" style="clear: both; text-align: left;">
This relish, made from some of my garden tomatoes, zucchinis, and parsley, was easy to make and delicious.</div>
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For this fresh summer garden relish, I diced two small tomatoes, two small zucchinis, and one orange bell pepper. The vegetables were tossed with a little extra virgin olive oil, a few sprinkles of white balsamic vinegar, juice from half a lemon, a pinch of sea salt, a little freshly ground pepper, and some chopped Italian parsley. The vinegar and seasonings were all added to taste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEiJm3VXh4ScWkjeevZCAQ8v_kzHSKqzzGFRq-d5JsS4qM6KwJfI5jluKiwmAEXXh6bZkBJ6HsqaM62iAuhHqRyJlBMzJuWZRkFh6Jx2gWvkOZqXloBkH8rEFIIDkdQskyLFXU3U6uw1A/s1600/IMG_5026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEiJm3VXh4ScWkjeevZCAQ8v_kzHSKqzzGFRq-d5JsS4qM6KwJfI5jluKiwmAEXXh6bZkBJ6HsqaM62iAuhHqRyJlBMzJuWZRkFh6Jx2gWvkOZqXloBkH8rEFIIDkdQskyLFXU3U6uw1A/s1600/IMG_5026.JPG" height="452" width="640" /></a></div>
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The relish was great on top of an open faced grilled local* beef burger on a grilled portabella mushroom.<br />
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Oh, and this book, <i>Second Nature,</i> by Michael Pollan, is very good reading. Especially by the garden!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdIHJ4FG1bHRDQHDI8wd5KsRds2oEP2i0TxMb0nJ7v_7wmQmdfvG1YTuuxRXU_QxHD1sv-K6-609t8VfISdk0xUHvYoVrWF104M_vVIZ6PhfnEBsuX3oE1jMsQ9hdG3CzAKzTv65uA2Qb/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdIHJ4FG1bHRDQHDI8wd5KsRds2oEP2i0TxMb0nJ7v_7wmQmdfvG1YTuuxRXU_QxHD1sv-K6-609t8VfISdk0xUHvYoVrWF104M_vVIZ6PhfnEBsuX3oE1jMsQ9hdG3CzAKzTv65uA2Qb/s1600/photo.jpg" height="622" width="640" /></a></div>
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For another meal, organic hot dogs, I freshened up the relish a bit with two small diced shallots and one diced celery stalk. We added some spicy ground mustard after I took this photo and that finished off these dogs with a zing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-0q-qDZQnIhij5HhwPJjSlHNvqMKetUuaB_SSN-tbAeSB_6Z7zd9fXDTxA6DIfiEAv1YuMTEh382D3nMwZQZsRI_Qt9bJ6sQMLoiNgk2QwECfIpPNeI2Bh-o9nsJbWHMj1Pw4eXotrWY/s1600/IMG_5424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-0q-qDZQnIhij5HhwPJjSlHNvqMKetUuaB_SSN-tbAeSB_6Z7zd9fXDTxA6DIfiEAv1YuMTEh382D3nMwZQZsRI_Qt9bJ6sQMLoiNgk2QwECfIpPNeI2Bh-o9nsJbWHMj1Pw4eXotrWY/s1600/IMG_5424.jpg" height="426" width="640" /></a></div>
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*The local beef is from Matthieu's Custom Cuttings, Vermont.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-77080554683868619502014-07-22T12:05:00.001-04:002014-07-23T07:46:17.947-04:00Ratatouille<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: large;">More zucchini magic!</span></i></div>
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<i><span style="font-size: large;">Ratatouille</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6hO9QOWlbHabjejoWewPNhmQk_sztDBQ9MHd5GAZuwK0U8mq7YIhCaO1xIXglOjD6ecTNG9rWsr5HQe1FWIyDOkvlV68QsdBm5HkgbmA4-_nZaXkhy-5N8_LqiWh8jbu7RDb3ebsav2O/s1600/IMG_7485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6hO9QOWlbHabjejoWewPNhmQk_sztDBQ9MHd5GAZuwK0U8mq7YIhCaO1xIXglOjD6ecTNG9rWsr5HQe1FWIyDOkvlV68QsdBm5HkgbmA4-_nZaXkhy-5N8_LqiWh8jbu7RDb3ebsav2O/s1600/IMG_7485.jpg" height="480" width="640" /></a></div>
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Here's an easy busy week day family style way of making this classic French dish without loosing the bold flavors.</div>
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<i>Ingredients:</i></div>
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Extra virgin olive oil</div>
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1 medium onion (your choice), roughly chopped</div>
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2 red bell peppers, or 1 red and 1 yellow for color</div>
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2-3 garlic cloves, depending on size and flavor you want, minced</div>
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2 medium zucchinis or 1 large, cubed </div>
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1 regular box of medium sized mushrooms, halved </div>
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1 medium eggplant, cubed the same size as the zucchini (peeling the eggplant is optional) </div>
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1 25 oz. jar of organic marinara sauce (I prefer to use jarred sauces over canned tomatoes </div>
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when possible)</div>
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1 cup low-sodium organic vegetable stock (or organic low-sodium chicken stock)</div>
<span style="text-align: left;">2 bay leaves</span><br />
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1 tablespoon marjoram, dried (or fresh if you have some)</div>
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1 tablespoon red wine vinegar</div>
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1/4 cup red wine</div>
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<i>Method:</i></div>
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Peel and cut eggplant (peeling is optional), cube, and lightly salt. Place eggplant in a paper towel lined colander to draw bitters. Heat a stock pot over medium heat (I used a heavy cast iron pot for this recipe) and sprinkle in a little extra virgin olive oil to lightly coat the bottom and sauté onions and bell peppers a few minutes until onions are tender and peppers are just starting to soften. Add zucchini, mushrooms, and garlic and sauté just a few more minutes (not allowing the zucchini to get mushy). Pat down the eggplant and add to the pot. Add the marinara sauce and remaining ingredients. Simmer about 30 minutes, uncovered, or until the eggplant is slightly tender but, again, not mushy. Remove bay leaves before serving.</div>
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I served the ratatouille with gluten-free pappardelle, for some of us. And for the others who like bread, some nice rustic whole grain . . . </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnGw-R1qyA_WlhMBslRQ8g62UkMj-ZlROASHeH64PkkUWMscCxJ9jvRg18wfC0xjBePiBnj0MqQ_W9ea_8AK73-htZynbDLMDcNT1HKShL9TzIEOO2r5sBG-tKzqSwfb9UZWrKJUusqWM/s1600/IMG_7484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnGw-R1qyA_WlhMBslRQ8g62UkMj-ZlROASHeH64PkkUWMscCxJ9jvRg18wfC0xjBePiBnj0MqQ_W9ea_8AK73-htZynbDLMDcNT1HKShL9TzIEOO2r5sBG-tKzqSwfb9UZWrKJUusqWM/s1600/IMG_7484.jpg" height="400" width="300" /></a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-24860829111625419822014-07-21T12:05:00.002-04:002014-07-21T12:08:19.845-04:00Rogue Island, Flavors of Rhode Island<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><i>Rogue Island</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDklz0s31KpEwZcFjFFGDvCZrpyw9DRKjyJX9uaqr93WiopiUDjqWpHRR2xA1snCl4_0OXxeMQrJj_96obPgpzkg-BmxtbXGmhCnn5-WjogPxl-uPx6M4chI9lnycK9S7nLx5805b4VStc/s1600/IMG_7397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDklz0s31KpEwZcFjFFGDvCZrpyw9DRKjyJX9uaqr93WiopiUDjqWpHRR2xA1snCl4_0OXxeMQrJj_96obPgpzkg-BmxtbXGmhCnn5-WjogPxl-uPx6M4chI9lnycK9S7nLx5805b4VStc/s1600/IMG_7397.JPG" height="400" width="400" /></a></div>
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Located in downtown Providence in the historic and architecturally interesting <a href="http://www.arcadeprovidence.com/history/">Arcade</a>.</div>
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Lots of great local food and drinks. </div>
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We shared appetizers. </div>
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The Charcuterie Board and the Berkshire Bourbon Pork Sliders were excellent. </div>
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And the Warm House Made Pretzel Bits with Mustard Dip, well, wow!</div>
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My daughter loved the flavorful House Made Pappardelle with Clams.</div>
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She also loved the Shirley Temple made with local Yacht Club ginger ale.</div>
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And craft beer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItXu0o_PLV6zX8v7LP_Te8ytx0n7lCbFN1DlSNC0DyYxrGvB3jSVQwftmD6TOmRvr4YK6toP9E6IEtEOFr5HHr6Pb_-Xf4JEefweKIV-mphzZhfB-wR_ZzIzW4GFMFd_pPfhyrTHN_XRh/s1600/IMG_7393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItXu0o_PLV6zX8v7LP_Te8ytx0n7lCbFN1DlSNC0DyYxrGvB3jSVQwftmD6TOmRvr4YK6toP9E6IEtEOFr5HHr6Pb_-Xf4JEefweKIV-mphzZhfB-wR_ZzIzW4GFMFd_pPfhyrTHN_XRh/s1600/IMG_7393.jpg" height="320" width="313" /></a></div>
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Casual, rustic atmosphere. </div>
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We were there early in the evening and it was quiet until we left.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjNeKsYtNdk9AO3hCfRBCLfWgBwXtC5bk7StHa-xPxi4s8rPEF8o8liwv8qrQS4bLe5aomzLTi0j7LkWlAMhVRI1DrUsZssR-Z2vaSEh409R5W2iSbg3BET8bQMesxtwgx6XC9Wf4Kcjr/s1600/IMG_7388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjNeKsYtNdk9AO3hCfRBCLfWgBwXtC5bk7StHa-xPxi4s8rPEF8o8liwv8qrQS4bLe5aomzLTi0j7LkWlAMhVRI1DrUsZssR-Z2vaSEh409R5W2iSbg3BET8bQMesxtwgx6XC9Wf4Kcjr/s1600/IMG_7388.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcCdgpfkeo-I32dJbTdZDRkN1jWLJkDGCR8vyv00TkEEIMgiEYrzCr35txfZH5-q1ekwvE8NORTcjaMvCNr8tH1ZEkLCdSY4BQ9wO89WJqEz_HhtmzEcEuzv9RBMvlrjBitSzXed-jt7i/s1600/IMG_7392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcCdgpfkeo-I32dJbTdZDRkN1jWLJkDGCR8vyv00TkEEIMgiEYrzCr35txfZH5-q1ekwvE8NORTcjaMvCNr8tH1ZEkLCdSY4BQ9wO89WJqEz_HhtmzEcEuzv9RBMvlrjBitSzXed-jt7i/s1600/IMG_7392.jpg" height="200" width="200" /></a></div>
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Can't wait to go again!</div>
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For another virtual visit of the Rogue Island, click here: <a href="http://rogueislandgroup.com/">http://rogueislandgroup.com</a>. </div>
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But I strongly suggest you visit in person!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-12230472875291585012014-07-20T15:55:00.000-04:002014-07-21T08:36:35.218-04:00Fresh Summer Zucchini Frittata<div class="separator" style="clear: both; text-align: left;">
This is a lovely frittata with a beautiful presentation. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ehllsnKtmuw9aZU_Je7kB7fK2lfzftSdfZtWRxQawOkkIH73LVZNkuzb7lSYPvuiAP543ykL586wcUnyxxswDZqot_gZBcMBCFHYSWWu6XGwR8bA1pb3tO4pAUwiK5hc76Y8urxIdD6W/s1600/IMG_4906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ehllsnKtmuw9aZU_Je7kB7fK2lfzftSdfZtWRxQawOkkIH73LVZNkuzb7lSYPvuiAP543ykL586wcUnyxxswDZqot_gZBcMBCFHYSWWu6XGwR8bA1pb3tO4pAUwiK5hc76Y8urxIdD6W/s1600/IMG_4906.JPG" height="426" width="640" /></a></div>
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These open zucchini flowers that I cut from my garden this morning were used in the frittata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkxTnBf9W3dPm67hzowbqF1sSurQMA57nFpwYxFUQXkRJketQBMI2TQpChh0y8C7DHCy8DJn4bQIGDtWhz5Y9BnWX2qq3Sp5oIDm6i_DfDXFReD2Y__Tz9bflPBVGwyHwIl0YePAGhQA4/s1600/IMG_4875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkxTnBf9W3dPm67hzowbqF1sSurQMA57nFpwYxFUQXkRJketQBMI2TQpChh0y8C7DHCy8DJn4bQIGDtWhz5Y9BnWX2qq3Sp5oIDm6i_DfDXFReD2Y__Tz9bflPBVGwyHwIl0YePAGhQA4/s1600/IMG_4875.JPG" height="426" width="640" /></a></div>
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After washing the flowers, I gently shook off the water, pinched out the stamen, split the petals, and laid them on a towel to dry while preparing the other ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhXLrw4xn8PhF-bf9ejs1f7EjLpoMUNR8k1xqHuSPgXA1NwKIwMxihExYqbLJ2sJ64bD_EXJWq08hG-IqrWwVa_2bOXxTn5D87hciixCIWyd6stSZkCvqHk-YPnKJ5bdNi19hSV1Ss8Ve/s1600/IMG_4881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhXLrw4xn8PhF-bf9ejs1f7EjLpoMUNR8k1xqHuSPgXA1NwKIwMxihExYqbLJ2sJ64bD_EXJWq08hG-IqrWwVa_2bOXxTn5D87hciixCIWyd6stSZkCvqHk-YPnKJ5bdNi19hSV1Ss8Ve/s1600/IMG_4881.JPG" height="242" width="400" /></a></div>
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After mixing eggs with whole milk, extra virgin olive oil, parmesan cheese, a little sea salt and freshly ground pepper, I sautéed two small diced zucchinis for a few minutes (in a non-stick pan) with a small minced shallot in a little extra virgin olive oil.</div>
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I gently poured the egg mixture into the pan with the sautéed zucchini and shallot, trying not to disturb them, and topped the mixture with the pretty zucchini flower petals.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5-HEI_F1guiRJWvWM-dEbigzcBoY5pVmOCmUispd_m63JETr_NP-4gqPVrDiQCFonKe5pIgQHX4VANQATGAKJr_OqMZ_TS3lhdnb8pt3EOQ4KGk5vzDQnq9XcoADvvAkNyt8NXokvz0_/s1600/IMG_4887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5-HEI_F1guiRJWvWM-dEbigzcBoY5pVmOCmUispd_m63JETr_NP-4gqPVrDiQCFonKe5pIgQHX4VANQATGAKJr_OqMZ_TS3lhdnb8pt3EOQ4KGk5vzDQnq9XcoADvvAkNyt8NXokvz0_/s1600/IMG_4887.JPG" height="266" width="400" /></a></div>
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I covered the pan with foil, finished cooking on medium/low-medium heat until done (firm in the middle), and slid the finished frittata onto a glass serving plate. We enjoyed the frittata with some Vermont bacon. Or some nice crusty toast rubbed with a garlic bulb and drizzled with extra virgin olive oil would be a nice side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeWJGDN_Gcux3MeoScT-2Qo-egpogAYVcXTf7OIB6F56v6maIECwCYBIjeXfSQqJMSH5qGq3ms9dmg4zcj2rVNJc8b4JsGtP1OrtVIOrtByfK5cJ_dswssgG2dw-Zh-vv34QtjQN1RZtd/s1600/IMG_4908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeWJGDN_Gcux3MeoScT-2Qo-egpogAYVcXTf7OIB6F56v6maIECwCYBIjeXfSQqJMSH5qGq3ms9dmg4zcj2rVNJc8b4JsGtP1OrtVIOrtByfK5cJ_dswssgG2dw-Zh-vv34QtjQN1RZtd/s1600/IMG_4908.JPG" height="426" width="640" /></a></div>
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I followed the recipe in my <i>Extra Virgin</i> cookbook, but it can also be found here: <a href="http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/frittata-with-zucchini.html">http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/frittata-with-zucchini.html</a></div>
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<i>For a lactose-free and milk protein-free version for me: </i>I used organic vanilla soy milk (I think soy milk with vanilla tastes more like milk) in place of whole milk and Go Veggie casein- and lactose-free (and non-GMO) Grated Parmesan Style Topping. As much as I dislike using processed food, this is one of only a few cheese substitutes I'll use. When using Go Veggie, I use a little less than the portion called for since the flavor can be overwhelming. And, of course, the frittata would taste fine without cheese or cheese substitute.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-76990643332755690192014-06-27T08:55:00.000-04:002014-07-20T16:19:45.912-04:00Baked Beet Chips With Guacamole<div class="separator" style="clear: both; text-align: left;">
Here's a great snack idea from the <i>Extra Virgin</i> cookbook or show. I first saw this on their cooking show, also called <i>Extra Virgin, </i>and it sounded so good and easy I wanted to make it for my family. Plus, I was impressed that they made this for their daughter's birthday party -- beet chips for kids!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRChnTyEczTH12Ss54hmVy0qNYKmvRsWN54U29lbEWmeyM1FV-TTtsJMtc2_Czt_Mnhyphenhyphen_fm2c2qQ5M6InCQsOpGV6R1JhdFytFy4cNlNPqFEsvlrNIpTP3Xjob4InFwR0dBDyfZJk3pwo6/s1600/IMG_4575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRChnTyEczTH12Ss54hmVy0qNYKmvRsWN54U29lbEWmeyM1FV-TTtsJMtc2_Czt_Mnhyphenhyphen_fm2c2qQ5M6InCQsOpGV6R1JhdFytFy4cNlNPqFEsvlrNIpTP3Xjob4InFwR0dBDyfZJk3pwo6/s1600/IMG_4575.JPG" height="426" width="640" /></a></div>
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I chose yellow beets because I thought they'd look more like potato chips, which would make my family more open to trying them. Plus I think their flavor is more mild (less "dirt" like as they say!) and sweeter than red beets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6BWc3eSckOz1hY-qdXtwn4dMKOd0uTRt4WfvLq8HO8BMT-r1FNOAUi0wa8BLcgY77g5edynr4XKrZyaO-6GtrHuzpvjWaw2GjF-aSVx2zKVVAe3ox1REg4dJ5NveuTwJJqMtPKaeFEKk/s1600/IMG_4558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6BWc3eSckOz1hY-qdXtwn4dMKOd0uTRt4WfvLq8HO8BMT-r1FNOAUi0wa8BLcgY77g5edynr4XKrZyaO-6GtrHuzpvjWaw2GjF-aSVx2zKVVAe3ox1REg4dJ5NveuTwJJqMtPKaeFEKk/s1600/IMG_4558.JPG" height="266" width="400" /></a></div>
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I used three beets, rather than the amount called for in the recipe, because it was just the four of us. I adjusted the extra virgin olive oil amount accordingly. After the first batch, I found that there was too much extra virgin olive oil to achieve full crispness so I wiped some off the beets before cooking the next batch. Next time, I'd use only enough oil to lightly coat the beets. It also took some adjustments in oven temp and cooking time to get the right amount of crispness (everyone's oven is different!), but worth it. Their were some burnt spots, but tasted fine. They are tricky to make, but now that I know what I'm doing I'll be more successful. I have to say, though, the beets honestly tasted really good raw!</div>
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The recipe for this delicious healthful beet snack can be found in their Extra Virgin cookbook or here: <a href="http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/guacamole-and-baked-beet-chips.html">http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/guacamole-and-baked-beet-chips.html</a></div>
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<i><b>Guacamole</b></i></div>
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I used my own guacamole recipe, which is simple. I vary my recipe often, but this time I made it with two avocados smashed with one small garlic clove, minced, and one small shallot, minced, a pinch of sea salt and a little freshly ground pepper. </div>
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Sometimes I add cilantro or parsley to my guacamole. I like to use only a small amount of garlic so it doesn't overwhelm the avocado flavor. Sometimes I don't use garlic. And sometimes I like to add a few chopped organic grape tomatoes. I love to use a small shallot because it's mild and, again, it doesn't overwhelm the avocado flavor. </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-49637678750508425882014-06-25T10:08:00.001-04:002014-06-25T10:10:56.365-04:00Dragon Fruit And Orange Cocktail<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3S2QF1UMotrg-f5VNGuv44oS3mtcBcaWvyuaedYonU5HynixYn5PBEQd3U8WmAU8CO8bk0sFWPB8e7fcWsFRLdhKxYCSEjXbZKZEN5BFKGVh7v-UTghNg2P4S4BWxIq9jb-c3oEV1e-A/s1600/IMG_6740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3S2QF1UMotrg-f5VNGuv44oS3mtcBcaWvyuaedYonU5HynixYn5PBEQd3U8WmAU8CO8bk0sFWPB8e7fcWsFRLdhKxYCSEjXbZKZEN5BFKGVh7v-UTghNg2P4S4BWxIq9jb-c3oEV1e-A/s1600/IMG_6740.jpg" height="640" width="640" /></a></div>
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Dragon fruit isn't local food here, but I just had to give it try when I saw this funky looking fruit in the grocery store.<br />
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The flavor was much like a kiwi. After looking up recipes, many were salads, we decided to make a nice refreshing drink and cocktail.<br />
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My daughter loved it without the alcohol. I had mine with rum.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDTfPsePWdGoFwdmK_wkP8G4Uc3P9bsghiUtyIrQ-v2Dq-O9yFWsFiJ_syHUab6Y-Tk90Zqmukp2HjchUttX_R4bNZuKtrlXymcCP-WBAiun0XGS9LNp_3lYZH4Qf5E6kz1E9jRMzMSBg/s1600/IMG_6746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDTfPsePWdGoFwdmK_wkP8G4Uc3P9bsghiUtyIrQ-v2Dq-O9yFWsFiJ_syHUab6Y-Tk90Zqmukp2HjchUttX_R4bNZuKtrlXymcCP-WBAiun0XGS9LNp_3lYZH4Qf5E6kz1E9jRMzMSBg/s1600/IMG_6746.jpg" height="640" width="480" /></a></div>
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The recipe can be found here, <a href="http://www.tablespoon.com/recipes/orange-dragonfruit-cocktail/3a64cdbe-d793-4f60-bae1-b99e2fb37749">http://www.tablespoon.com/recipes/orange-dragonfruit-cocktail/3a64cdbe-d793-4f60-bae1-b99e2fb37749</a>. </div>
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Enjoy!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-39929128254633977882014-06-03T10:38:00.002-04:002014-06-03T10:38:48.149-04:00Potato Crust Frittata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwAPjlrMCJXzlJfQS-PBeGVcP5-zEfGcmloWyZcUfovf5PIao23dxBes1f9I38N5gZP0r0cQfOIycXTIDg8NQLaY7oD8Us3gwhJaMBMBiqly6Ck_afwhiPpPS5bQKtLiqEUsCeHDRFgyO/s1600/IMG_6391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwAPjlrMCJXzlJfQS-PBeGVcP5-zEfGcmloWyZcUfovf5PIao23dxBes1f9I38N5gZP0r0cQfOIycXTIDg8NQLaY7oD8Us3gwhJaMBMBiqly6Ck_afwhiPpPS5bQKtLiqEUsCeHDRFgyO/s1600/IMG_6391.jpg" height="640" width="640" /></a></div>
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Frittatas are crustless but there were just a couple of potatoes left in the potato bowl that were getting soft so it was time to make something with them or they'd end up in the compost bin. So rather than cook them separately for, maybe, breakfast potatoes or hash, I decided to use them in the frittata as a crust.</div>
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I thinly sliced the potatoes with a mandolin, tossed them in extra virgin olive oil and some Italian seasoning, and roasted them at 400 degrees until cooked through but not too soft, just a few minutes. (I always preheat the cooking sheet when roasting potatoes to prevent them from sticking.) </div>
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While the potatoes cooked, I whisked 12 local eggs in a bowl, sautéed some savory local breakfast sausage in the same cast iron skillet that the frittata would be baked in, and chopped the left over roasted peppers, onions, and garlic from a previous meal, which amounted to about one cup. The chopped vegetables were then added to the whisked eggs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9reszHjpTyzt853lfS-5Wu2Z7AjKoCJdiaxXt_gOMnEIfruEXiy1-rk10ZyfO57geBdtbJVykFkiONfivCSvua754-xNkvzGDKrSPhWb5uN4omCrZvpTXjkU-2SkOXOSu0xuymja_q7RL/s1600/IMG_3617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9reszHjpTyzt853lfS-5Wu2Z7AjKoCJdiaxXt_gOMnEIfruEXiy1-rk10ZyfO57geBdtbJVykFkiONfivCSvua754-xNkvzGDKrSPhWb5uN4omCrZvpTXjkU-2SkOXOSu0xuymja_q7RL/s1600/IMG_3617.JPG" height="133" width="200" /></a></div>
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When all the ingredients were ready, I first layered the potatoes and then the sausage on the bottom of a 12 inch cast iron skillet that was first prepared with a little extra virgin olive oil. The egg mixture was poured in <i>slowly</i> so it wouldn't disturb the potatoes and sausage. </div>
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The entire frittata baked in the oven at 350 degrees until it was firm in the center. I didn't pre-cook the frittata over the stovetop because of the potato crust.</div>
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<span style="text-align: left;">So, this is a great way to use up leftovers and a general idea of what I did. There are many precise, simple, time-saving frittata recipes available on the internet. Try a frittata for breakfast, lunch, or even dinner sometime! </span></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-66769363444411014152014-05-27T18:34:00.001-04:002014-05-28T17:21:50.997-04:00Salad Days<div class="separator" style="clear: both; text-align: center;">
The warmer weather has us thinking about eating lighter meals. </div>
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Salad days are here! </div>
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<i><b><span style="font-size: large;">Anything Goes Salad</span></b></i></div>
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My daughter and I were driving home from running errands the other day and we wanted to avoid making one last stop at the grocery store. So we thought about what was in the fridge and decided we had enough food to make a fun salad for dinner.</div>
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When we got home, we made a spread with baby lettuces, corn, chopped cucumbers, sliced avocado, grape tomatoes, strawberries that we mixed with a little white balsamic vinegar and agave nectar (honey would be fine), and leftover grilled chicken breast that we sliced. After we assembled our salads, we added some nice locally made Honey Balsamic Vinaigrette by D.E. Vine Foods. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiTco1aIgUaOhHbxYJ3jZ59XtpTw7O6taSUuUj6FZ3t99JIQVl6v7EWyXSQK6wUs6Fbl2Y1g02aDKlR1tUklGJDx0-jC0IEpRwFr-ZxTQcdyGw3y1cGzGvP2M39hwE77pi9Ed6i31jPI1/s1600/IMG_3672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiTco1aIgUaOhHbxYJ3jZ59XtpTw7O6taSUuUj6FZ3t99JIQVl6v7EWyXSQK6wUs6Fbl2Y1g02aDKlR1tUklGJDx0-jC0IEpRwFr-ZxTQcdyGw3y1cGzGvP2M39hwE77pi9Ed6i31jPI1/s1600/IMG_3672.JPG" height="425" width="640" /></a></div>
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<i><b><span style="font-size: large;">Deviled Egg Salad With Avocado </span> </b></i></div>
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For this salad, I just mixed six boiled eggs with a little extra virgin olive oil (about 1 tablespoon), Dijon mustard to taste (about 1 teaspoon), a little fresh ground pepper, two slices of chopped bacon (optional - I was using up our leftovers). Then I dropped a couple of spoonfuls over some baby lettuces and sliced avocado. I made the croutons by toasting the leftover ciabatta bread we had with our <a href="http://www.vittlesandcommittals.blogspot.com/2014/05/sausage-and-cannellini-beans.html">sausage and bean dinner</a> the other night. For the dressing, I simply sprinkled a little extra virgin olive oil and white balsamic vinegar over the top and freshly ground pepper. </div>
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<i><b>Notes</b></i></div>
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<i>Avocado: </i>cut open and slice just before serving so they don't turn brown or coat with lemon or lime juice to prevent browning.</div>
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<i>Corn:</i> to avoid GMO corn I look for organic corn. Organic corn on the cob is difficult to find so I usually buy organic frozen corn in a bag, rather than corn in a can to also avoid possible BHT in canned goods. Sometimes it's difficult to avoid canned goods as in tomatoes and beans, but avoiding canned goods whenever possible is a good thing. I recently found jarred tomatoes at Trader Joe's but when I went back they didn't have any more in stock. I'll keep looking or jar some myself this summer!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-49882749044181222592014-05-20T08:46:00.000-04:002014-05-20T11:47:47.387-04:00Sausage and Cannellini Beans<div class="separator" style="clear: both; text-align: center;">
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I'm not one to get starstruck and don't watch television often but a few weeks ago (yes, just recently) I discovered the cooking show, <i>Extra Virgin,</i> and became an instant fan.<br />
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Given my fondness for the food prepared so lovingly on <i>Extra Virgin,</i> I wanted the cookbook also named, <i><a href="http://www.amazon.com/Extra-Virgin-Recipes-Tuscan-Kitchen/dp/0385346050/ref=sr_1_1?s=books&ie=UTF8&qid=1400590201&sr=1-1&keywords=extra+virgin+cooking+show+cookbook">Extra Virgin</a>,</i> that was about to be released and reserved a copy. It arrived a day or two after its release on May 6th and this is the first dish I've made from the cookbook.<br />
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This dish, simply named, "Sausage And Beans" (salsiccie e fagioli) in the cookbook, was a hit with my family. I chose this recipe because my daughter loves Cannellini beans as does my son but he loves tomato sauce and meat even more. So this dish was perfect. I served it with toasted ciabatta to soak up some of the sauce. We placed a toast on our plates and ladled heaps of beans, red sauce, and sausage over the top. Delicious and flavorful!</div>
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Rather than the eight sausages called for in the recipe, I had a rope of sausage on hand which I cut into pieces before cooking, the reason the ends of the sausage look funky. Next time, I'll cook the rope sausage whole and slice after it's cooked or I'll buy individual sausages and keep the sausages whole for a nicer presentation.</div>
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Roasted carrots and red peppers was a nice side dish. To make week night dinners quick and easy I often roast vegetables in the oven while I'm preparing the main dish on the stovetop.<br />
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The recipe for<i> Sausage and Beans</i> can be found on the <a href="http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/turkey-sausages-with-spicy-beans-sausages-with-fagioli-alluccelletta.html">Cooking Channel website</a>. It's a little different from the cookbook but sounds just as delicious.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-75868315667876131892014-05-06T11:47:00.001-04:002014-05-06T11:49:04.434-04:00Local Food In Providence<div class="separator" style="clear: both; text-align: center;">
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The local food at Nick's On Broadway was amazing! So glad I finally ate here. My friend and I thoroughly enjoyed the charcuterie and mussels appetizers. My sea bass dinner was perfect.<br />
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Skillful hands. Artists.</div>
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A surprise -- both the beautiful artistic chocolate treat we were each given at the end of dinner and the combination of flavors.</div>
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It was such a lovely warm (and dry) spring evening we decided to have dessert at Pastiche. Even though we ate inside, we enjoyed the fresh air from the open windows.</div>
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Part of the mural on the wall next to where I sat. I marveled at the very simple strokes used to create the images of the people working in the field.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-42336468509158402862014-04-22T19:20:00.000-04:002014-04-22T19:20:10.662-04:00Organic In Worcester<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://the-living-earth.myshopify.com/">Living Earth Market</a> and <a href="http://www.evodining.com/">EVO Dining</a></td></tr>
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Love this place! I was just there today for lunch and realized I never mentioned it in my blog.</div>
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It's an organic market and restaurant in one building. </div>
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When my daughter started her freshman year of college last fall, worried about the way she'd eat to keep her kidneys healthy (even though she's in remission we want to keep it that way!), we found this great organic food market, <a href="http://the-living-earth.myshopify.com/">The Living Earth Market</a>. Lots of organic food choices in a small setting and to make things easy for the busy college student, the market also has prepared foods like sandwiches, soups, salads, etc. When I visit, we eat at the restaurant next door, <a href="http://www.evodining.com/">EVO Dining</a>. We always have a great fresh tasting meal. They are very accommodating to food allergies and offer vegan options. I'm never disappointed!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-73509274805959151202014-04-03T09:07:00.002-04:002014-04-22T22:14:10.965-04:00Craving A BLT <div class="separator" style="clear: both; text-align: left;">
The warmer weather here in New England is making me crave BLT's but there aren't any good garden tomatoes around!</div>
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If you're like me and won't buy off season tomatoes from the grocery store, but can't wait any longer for a decent traditional BLT, try this idea.</div>
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Blend a handful of organic grape tomatoes (they have a nice sweet tomato flavor and aren't mealy) in a food processor with a large basil leaf (or a few small ones), one small garlic clove, one very small shallot, and a pinch of salt and pepper. </div>
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Spread that tomato mixture on your BLT and enjoy with other organic fillings or goodies from local farmers. </div>
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Can't wait for this to open so we can enjoy fresh garden tomatoes again! </div>
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<a href="http://www.franklinfarm.org/outside_home.asp">Franklin Community Farm and Homestead</a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-33574712896140659172014-02-16T08:26:00.001-05:002014-02-16T08:26:47.439-05:00Roasted Butternut Squash And Cauliflower<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">Roast these winter vegetables together for ease. </span></div>
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<span style="text-align: left;">Store them separately in the fridge. </span></div>
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<span style="text-align: left;">Enjoy them in your meals all week. </span></div>
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The <i>butternut squash</i> tasted great with <i>organic chicken and apple sausage</i>. These <i>pea tendrils</i> I picked up at the farmers' market were very versatile - we've had them in salads and sandwiches, with fish tacos and cod cakes. The <i>butternut squash</i> was handy to have on hand and a nice side dish all week.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-Cqghc60Xlp77mWrkwxgCZZdknfFRLByNj4kNOZou8Kj81RD6uwg7k4RKN9sb8dkSRwNA-7Hx5HATtngGTt9GI21oMaHUS3HmabwR_JMq7gVk-O9fL1OqUGIBpSo-eLIn8GzqUToa0qX/s1600/IMG_9239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-Cqghc60Xlp77mWrkwxgCZZdknfFRLByNj4kNOZou8Kj81RD6uwg7k4RKN9sb8dkSRwNA-7Hx5HATtngGTt9GI21oMaHUS3HmabwR_JMq7gVk-O9fL1OqUGIBpSo-eLIn8GzqUToa0qX/s1600/IMG_9239.JPG" height="265" width="400" /></a></div>
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<span style="text-align: center;">Here is </span><i style="text-align: center;">roasted cauliflower</i><span style="text-align: center;"> </span><span style="text-align: center;">reheated with some</span><span style="text-align: center;"> </span><i style="text-align: center;">goat cheese</i><span style="text-align: center;"> as a side dish to roasted pork and carrots. Feta cheese would be a good alternative.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIApBAE91vqMWc2jXDGA3pYmSgDr-J70LL465mY96U8Rapek5daHT5gKtyP1meM8wM0qgO7j5jGv0PrfpOSf7gAWYuZ-OHDZlzW0JD1IBwhe5tpK5f0P9wbZW64vofK_DOwona2XuEtWoW/s1600/IMG_9249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIApBAE91vqMWc2jXDGA3pYmSgDr-J70LL465mY96U8Rapek5daHT5gKtyP1meM8wM0qgO7j5jGv0PrfpOSf7gAWYuZ-OHDZlzW0JD1IBwhe5tpK5f0P9wbZW64vofK_DOwona2XuEtWoW/s1600/IMG_9249.JPG" height="272" width="400" /></a></div>
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For another side dish, I added <i>walnuts</i> to the <i>roasted garlic</i> with <i>goat cheese</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxs-KQBtrEXwj-12hj7BOQO7Ph5O2HFDLZfdaZ7RKLzAGmruTkfyaZHz9bfVqkbHdnldq1gvwLF4YE_DW6WWkLH_QrmYRtIwamGQPolGp-SryC9pp4IETgXsj-rL_ripvJVTy2UhX0MdJ/s1600/IMG_9261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxs-KQBtrEXwj-12hj7BOQO7Ph5O2HFDLZfdaZ7RKLzAGmruTkfyaZHz9bfVqkbHdnldq1gvwLF4YE_DW6WWkLH_QrmYRtIwamGQPolGp-SryC9pp4IETgXsj-rL_ripvJVTy2UhX0MdJ/s1600/IMG_9261.JPG" height="266" width="400" /></a></div>
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To roast<i> butternut squash and</i> <i>cauliflower,</i> I placed them in a baking sheet with a touch of olive oil, another healthy high heat oil would be fine, and some seasoning. This time I used just a little salt and pepper and also added some<i> garlic cloves</i> so I'd have them ready to use during the week as well. I roasted everything at 400 degrees in a pre-heated oven. Once the cauliflower started to look golden brown, everything else was done, maybe 15 to 20 minutes. I like the squash soft but not mushy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dJnHbKZq9J3JXOmwDkeH9fS7L6rlM_XOThdJiMQ_TZ7_QrxnkSXCQfHhE9I3wA74TnSyBwgm0kDtiujDrgO4R-tRBwMsillDNHByTWlgbJfAm8d66x6OtCpDPdUtRV7Kjrug0JYWZ3we/s1600/IMG_9202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dJnHbKZq9J3JXOmwDkeH9fS7L6rlM_XOThdJiMQ_TZ7_QrxnkSXCQfHhE9I3wA74TnSyBwgm0kDtiujDrgO4R-tRBwMsillDNHByTWlgbJfAm8d66x6OtCpDPdUtRV7Kjrug0JYWZ3we/s1600/IMG_9202.JPG" height="266" width="400" /></a></div>
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Then I stored the roasted vegetables in separate containers until ready to use. I froze the roasted <i>garlic</i> in a small herb jar for later use.</div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2466368614469318089.post-71732465500989994412014-02-11T12:57:00.000-05:002014-02-12T08:11:23.773-05:00Cod Cakes With Bechamel | Cod Cake Burger With Remoulade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiraKWCFWgOCM2usufV8B_yPVDWMpkqOvvE-5sUPtpa8Sz7w-yzGFvyj0W1e2iVXd8jiPihmNPqKlw3mWj4ryMQfZxE2kdX-Jcwbknx0xnpW7e_ohBYcNU2LjGJsBHeESYlnCRd-qf76et/s1600/IMG_4503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiraKWCFWgOCM2usufV8B_yPVDWMpkqOvvE-5sUPtpa8Sz7w-yzGFvyj0W1e2iVXd8jiPihmNPqKlw3mWj4ryMQfZxE2kdX-Jcwbknx0xnpW7e_ohBYcNU2LjGJsBHeESYlnCRd-qf76et/s1600/IMG_4503.jpg" height="400" width="400" /></a></div>
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<i><b>Cod Cakes</b></i></div>
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I was planning on making dinner by cooking cod fillets from <a href="http://thelocalcatch.com/">The Local Catch</a> in a skillet but they were thin and broke apart too much when I flipped them. So I stopped cooking and quickly searched for a recipe online and found a nice potato based cod cake recipe from <i>Saveur.</i></div>
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The cod cake recipe can be found<i> </i><a href="http://www.saveur.com/article/Recipes/Cod-Cakes"><i><b>here</b></i>.</a> I made adjustments to the ingredients that suited my portion of fish. I didn't serve the cod cakes with a chow chow as recommended because I didn't have those ingredients. Rather, I made a quick Béchamel sauce.</div>
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<b style="font-style: italic;">Béchamel</b><i>, lactose-free</i><br />
For the Béchamel, I made this quick version because I didn't have a lot of time:<br />
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For the roux, I combined 1 tablespoon butter (I used organic lactose-free <a href="http://earthbalancenatural.com/product/original-buttery-spread/">Earth Balance Buttery Spread</a>, I read that <a href="http://www.nytimes.com/2010/06/28/health/nutrition/28recipehealth.html?_r=0">olive oil can also be substituted</a>) with 1 tablespoon flour until well blended in a small sauce pan over medium-low heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuR3PhVb-mwjSi0uJ2BAGk0Du23rkaF9m9av6PHeVr2dMTc7N2xHzsKIpAFxJ_CGd703wob5TRMnsZ09QU-ZOtuhJd3ZK-U4x09DQMJIHlfIDWSr4NCb5FnWN4lQrvIzeqSqlNaqrn_TG/s1600/IMG_4845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuR3PhVb-mwjSi0uJ2BAGk0Du23rkaF9m9av6PHeVr2dMTc7N2xHzsKIpAFxJ_CGd703wob5TRMnsZ09QU-ZOtuhJd3ZK-U4x09DQMJIHlfIDWSr4NCb5FnWN4lQrvIzeqSqlNaqrn_TG/s1600/IMG_4845.jpg" height="200" width="150" /></a></div>
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<span style="text-align: -webkit-auto;">Then I added 1 1/2 cups milk (I used Organic Valley lactose-free), 1 bay leaf, a little onion powder, sea salt, and fresh ground pepper to taste. I omitted the traditional clove-stuck onion and nutmeg for this sauce but it could be made that way.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzXtm_KyDzseo0hgHvpewf1-BMnkKaK-VWJseTW7QkD8DxDK4Y4qUijPXtDTrwpDaxEGhABqr7JJyP2StuILgG56MLvGS7FGC2TTk-Ib2nM0SBoudaTHt0fz1z3d4OwN_fB3IQ65jWHcW/s1600/IMG_4847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzXtm_KyDzseo0hgHvpewf1-BMnkKaK-VWJseTW7QkD8DxDK4Y4qUijPXtDTrwpDaxEGhABqr7JJyP2StuILgG56MLvGS7FGC2TTk-Ib2nM0SBoudaTHt0fz1z3d4OwN_fB3IQ65jWHcW/s1600/IMG_4847.jpg" height="200" width="150" /></a></div>
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I cooked the sauce on medium-low, whisking until the flour flavor was gone and it coated the bay leaf, like below. Then I discarded the bay leaf and<span style="text-align: left;"> sprinkled in some <i>Old Bay</i> seasoning to taste. I thought of </span><span style="text-align: left;">Old Bay seasoning because it's what my father uses often when he makes seafood meals. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdZ97IJXJWwqV0v9TV7rgVoW76fw-wGa6qb1infTsKdwyEv2eVLrQMXPcRTLGZwcHUxVXesxOGVv4Zg0IYAU6-8inLnE8U_9ICRQM8noVIiZGn_5y_go-cvb1oH4WK58EDmDNZJ4ru93e/s1600/IMG_4850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdZ97IJXJWwqV0v9TV7rgVoW76fw-wGa6qb1infTsKdwyEv2eVLrQMXPcRTLGZwcHUxVXesxOGVv4Zg0IYAU6-8inLnE8U_9ICRQM8noVIiZGn_5y_go-cvb1oH4WK58EDmDNZJ4ru93e/s1600/IMG_4850.jpg" height="200" width="150" /></a></div>
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I topped the cod cakes with the savory Béchamel and we ate them with leftover roasted vegetables. Cheese can be added to the sauce, but I liked it just like this and wanted to keep it lactose-free.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JFBZptfo2PJuYecZei1f4VDrJ7Ee3Fucpfd_OcG0V7KvukHK0lRySrPg7aFQoJVJn49QtmyNFxuTOAcruhT5Vxy8qgM747kfJf-ng7uOHiedhFtYld5YYu1uFlhRkN5zEtD_kCEET6r-/s1600/IMG_4507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JFBZptfo2PJuYecZei1f4VDrJ7Ee3Fucpfd_OcG0V7KvukHK0lRySrPg7aFQoJVJn49QtmyNFxuTOAcruhT5Vxy8qgM747kfJf-ng7uOHiedhFtYld5YYu1uFlhRkN5zEtD_kCEET6r-/s1600/IMG_4507.jpg" height="320" width="320" /></a></div>
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<i><b>Cod Cake Burgers</b></i></div>
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I made burgers with the leftover cod cakes. The Remoulade was a nice condiment by itself but I would have also liked a slice of tomato. However, it's winter and I stay away from grocery store tomatoes -- they are no substitute for a fresh summer garden tomato!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMA3yS6di66CETguAg4d8qpXd2MrPm7u91awFrQ3oYWOYfeMMhNTJwO_xrAL1RhDPVA1J_bo1FagOYrMgk179092V8luq9C8ukVerpk8CLQHTZ1yyKuJrXaEmIpqOel-HRsBPAn1LZrCe/s1600/IMG_8876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMA3yS6di66CETguAg4d8qpXd2MrPm7u91awFrQ3oYWOYfeMMhNTJwO_xrAL1RhDPVA1J_bo1FagOYrMgk179092V8luq9C8ukVerpk8CLQHTZ1yyKuJrXaEmIpqOel-HRsBPAn1LZrCe/s1600/IMG_8876.JPG" height="266" width="400" /></a></div>
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<i><b>Quick And Easy Remoulade</b></i></div>
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To 1 cup of mayonnaise (I used the <a href="http://www.vittlesandcommittals.blogspot.com/2014/02/local-fish-tacos.html"><i>Just Mayo</i> brand I talked about in the previous post</a>), I added 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon paprika, 1 teaspoon tabasco/hot sauce, and minced 4 very small sweet gherkins. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhII1qn5AABAOPF-1sTqkagxDt_mZy8ntajFcgRo6YUixpil-EpJIoE1F2ay01_BDraRqrwkeHz0TtQGQdke7my4OZHaQjGQTpSbhduZdhyphenhyphen6cu7K1gAXOFt75DvNvMxwANYAyOalptnu7P-/s1600/IMG_8852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhII1qn5AABAOPF-1sTqkagxDt_mZy8ntajFcgRo6YUixpil-EpJIoE1F2ay01_BDraRqrwkeHz0TtQGQdke7my4OZHaQjGQTpSbhduZdhyphenhyphen6cu7K1gAXOFt75DvNvMxwANYAyOalptnu7P-/s1600/IMG_8852.JPG" height="266" width="400" /></a></div>
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I served the cod cakes on local Portuguese sweet bread rolls that I toasted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJH-UMgiR-aTSR4NRr3h3gOAaS3FFJmG6mTPeid4lzzzl4B5EEZInAGhBUXf2EpVXKUWyx4BQDZwMRw8TPGYzPuxqJ3e43mIXuSwV7kzpZcSFv-zrf7OqylaHHb4E9Oac81MFdjcpSSDv/s1600/IMG_8853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJH-UMgiR-aTSR4NRr3h3gOAaS3FFJmG6mTPeid4lzzzl4B5EEZInAGhBUXf2EpVXKUWyx4BQDZwMRw8TPGYzPuxqJ3e43mIXuSwV7kzpZcSFv-zrf7OqylaHHb4E9Oac81MFdjcpSSDv/s1600/IMG_8853.JPG" height="266" width="400" /></a></div>
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And if that isn't enough carbs, why not have a nice local craft beer with the cod cake burger! This light tasting <i>Rhode Scholar</i> is my favorite.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z7n6U72I8X_RYnxrYZ1HzLuzHjkWrd2kGpXPQTnuh9Kwel7sZXRb5goMFJJqHix7l5tToYUTECJNAJYUZyos75cagFa4c3MYYxHuUjyKdghYXvrZYq5TfQly8YcA3-jJAF2CeYwd3zM9/s1600/IMG_4495.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z7n6U72I8X_RYnxrYZ1HzLuzHjkWrd2kGpXPQTnuh9Kwel7sZXRb5goMFJJqHix7l5tToYUTECJNAJYUZyos75cagFa4c3MYYxHuUjyKdghYXvrZYq5TfQly8YcA3-jJAF2CeYwd3zM9/s1600/IMG_4495.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Rhode Scholar"<br />
from the <a href="http://bucketbrewery.com/">Bucket Brewery</a>, Pawtucket, RI</td></tr>
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Don't want all the carbs (or the lactose from the milk in Portuguese sweet bread)? A cod cake with Remoulade tastes great with these pea greens. </div>
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