Being Brave with Pizza Flavors
This recipe brings together the American concept of pizza with my love for Indian naan bread and mango chutney.
Sweet & Spicy Naan Flatbread
Ingredients 2 cups rotisserie chicken or cooked turkey or chicken, shredded ½ cup plain yogurt, divided 1 teaspoon curry powder, divided 8 tablespoons O&V Mango Chutney, divided 4 naan flatbreads 2
Savory Shortbread
Ingredients ½ cup (1 stick) unsalted butter at room temperature 4 ounces grated Parmesan cheese (1 cup) 2 oz freshly shredded Gouda (1/2 cup) 1 teaspoon minced fresh Thyme
Creamy Asparagus Soup
Ingredients 4-5 teaspoons Single Estate Extra Virgin Olive Oil 1 medium white onion, thinly sliced 2-3 garlic cloves, halved 1 ½ lbs asparagus, cut into 1-inch pieces (reserve some
MMM Spring Soup
Soup has always been something I enjoy making (and eating!). I love the fact that you can make a batch and have it for dinner, some lunches and it is so easy to make a double batch for a crowd or to freeze for later.
Gorgonzola Cheesecake with Sweet Onion Chutney
Gorgonzola Cheesecake Ingredients 2 (8oz) packages of cream cheese, softened 1 (8oz) package of blue cheese, chopped 8 oz sour cream 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 2
Savory Cheesecake —-Really!
When I lived in Rhode Island, I knew a wonderful young chef Mark Garofalo who was a good friend of my sister.