This is a spin off from the New Basics cookbook. INGREDIENTS 1 eggplant 1 teaspoon coarse (kosher) salt 8 tablespoons olive oil 1 green bell pepper, cored, seeded, and cut into julienne 1 red bell pepper, cored, seeded, and cut into julienne 1 large onion,...
This is a Christmas Eve tradition with a standing rib roast or beef tenderloin. I don’t know why I don’t make it more often. You will love this delicious side for any meal. You don’t always need to add the Antler Rub but it sure adds flavor. 1 stick...
When I made this, Steve walked into the kitchen and wow, does that smell delicious. And, it certainly was! If you make extra, freeze it for another meal. 1 Tbsp EVOO 1-1/2 Country-style pork ribs 2 Cups vertically sliced white onion 1 Fennel bulb cored and vertically...
Our new Italian seasoning has BIG flavor! Perfect for all your favorite Italian dishes and marinara sauce recipes. We even use it as a dipping oil or mixed with soft butter and spread between slices of warm, Italian bread. Organic, California basil teams up with...
This meatless dish is easy to make and is satisfying. We served with sauteed spinach. INGREDIENTS: 2 acorn squash, cut in half and cleaned of innards 1 tsp garlic, minced 1/2 C red onion, diced 1 grannie smith apple, diced 10 mushrooms, diced 1 tablespoon Awesome...
When summer squashes come in this is a great way to prepare and enjoy them. 2 medium zucchini 2 yellow summer squash 1 tablespoon Gallopin’ Gourmet Shake 1/2 cup EVOO 1/4 cup balsamic vinegar Slice squash into 1/4″ planks. Place in a plastic ziplock bag or...
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