When you need something just a little different on your salad try these croutons.åÊ They'll add a new dimension to your lettuce, kale, vegetables... Ingredients 2 cups - Almost Stale Bread (too stale and it won't absorb any oil) - cut into 1 inch cubes 1/4 cup Smoked Olive Oil 1 tablespoon dried Herbs de Provence (or another herb blend) 3/4 teaspoon salt Preheat oven to 350åÊdegrees Put bread cubes on sheet pan and drizzle with olive oil.åÊ Use your hands andåÊrub the oil into the bread, sopping up any spills on the pan.åÊ You want the oil evenly distributed in the bread, not on the pan. Sprinkle with the herbs and salt. Put in the oven and turn temperature...
Polenta Cornbread Cornbread that doesn't dry out in 24 hours! Here ya go... My daughter asked me to pick up cornbread mix yesterday. I admit to being a little besides myself... Why buy cornbread mix when you can make it yourself? I had polenta in the freezer, so why not use it? Funny thing is, there aren't many unapologetic polenta cornbread recipes. Oh, they say it will taste a little more "rustic", more "grainy"... and I say "Sign me up! I love rustic and grainy!" I gave her this recipe off the cuff and crossed my fingers it would work out since she was taking it to a party. I was so happy to come home to her leftovers... and...
LA FARINATA (CHICKPEA PANCAKE) Makes 2 medium pancakes (8 to 12 servings) A recipe from Liguria in Italy, this makes a great afternoon snack or party starter. Chickpea flour is available at many large supermarkets such as Whole Foods. Look for the Bob's Red Mill brand. The batter needs to rest for at least 30 minutes and can be refrigerated for up to 2 days. Drizzle with fragrant olive oil, shavings of Parmigiano Reggiano, top with a little peperonata or marinated mushrooms, or whatever you like. Ingredients: 1 cup chickpea flour 1/2 cup cold water, or as needed Beyond the Olive Arbosana extra virgin olive oil Coarse sea salt 2 Tbsp fresh rosemary leaves, roughly chopped Freshly ground black pepper...
Simplistically Seedy Crackers When we make Raspberry Pear Balsamic, we end up withåÊlots of raspberry seeds. Why waste them - they're full of antioxidants and fiber.åÊ Finding a recipe that calls for raspberry seeds is daunting, so we created our own.åÊ Don't have any - don't worry - other seeds work just as well.åÊ åÊBut we gotta ask - why has the chia reachedåÊmillennial popularity and the raspberry seed hasn't? åÊWhat do the big jam producers do with the seeds from their raspberry jam? What do you do when you make raspberry jam or syrup - do you strain the seeds?åÊThis is for the folks out there who may happen to have raspberry seeds, and for those of you who...
