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Archive | Winter
Deconstructed Stuffed Cabbage Stew
We adore stuffed cabbage, but when time is short, this is our go-to recipe. It’s got everything we like about stuffed cabbage, without the fuss.
Sweet Apple Butter
Do you still have apples hanging out in your fridge from apple season? We can’t think of a better way to use up those apples than sweet, thick apple butter. Try it stirred into hot cereal, serve it alongside pork chops, or make apple pie sundaes by spooning it over vanilla ice cream.
New England Fish Chowder
With most of our neighborhood trees looking quite bare, winter seems much more imminent. A steaming, satisfying bowl of chowder will certainly warm spirits and bellies alike.
Mark’s Favorite Beef Stew
Baby it’s getting cold outside and there is a big, giant storm en-route. These weather indicators mean that it is time for soups, stews, chowders and chilis.
Parmesan Chex Mix
Are you worried about the lack of gluten-free fare at the upcoming cocktail party or school event? We suggest you bring this party mix along. Come to think of it, you may have to make an extra batch because everyone will happily dig into this savory treat and it makes a fabulous lunch box snack.
Vegetarian New England-Style Baked Beans
Slow Cookers and baked beans are a match made in Heaven. The smoky flavor of the paprika and a bit of olive oil fill in nicely for the traditional salt pork or bacon in this vegetarian recipe.
Molasses Rubbed Pulled Pork
Pulled Pork is ideally suited for slow cooking. The tougher, budget-friendly cuts of pork really benefit from a long, slow cook. This is a new recipe for me that I tried on a whim when it was my job to deliver pulled pork sandwiches to 12 hungry SMCC culinary students. There were no leftovers!
Lemon Rosemary Pork with Potatoes and Spinach
This boneless pork roast is infused with the complimentary flavors of rosemary, garlic, and lemon. Along with potatoes— and the quick addition of fresh spinach—this dish is a satisfying, complete meal.
Moroccan Chicken with Potatoes and Carrots
Heady with Moroccan spices—cinnamon, turmeric, cumin and ginger—this tender chicken and vegetable dish becomes even more authentic-tasting topped with a lemony sauce, raisins and olives. If you like, serve it over quinoa or brown rice couscous.