Typically turkey tetrazzini brings to mind a creamy pasta dish, but perhaps one that is a little bland and unexciting. Not so this tetrazzini. Creamy, yes, but it is loaded with flavor, downright delicious!This is a perfect way to totally repurpose leftovers into a brand new star dish. I would almost consider making turkey just…
Category: Main Dish
Butternut Squash Quiche
I won’t mince words, this is probably the tastiest quiche I have ever made. We learned the other day that roasted vegetables worked will in a strata, so I figured that butternut squash and some other roasted vegetables would work just as well in a quiche. I decided to keep with an orange theme and…
Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)
My search for new uses for my Jerusalem artichokes led me to an unexpected place today. I had fully planned on making a roasted vegetable and pasta dinner, but then I spied a half loaf of a hearty whole wheat bread I had made sitting on the counter. As you can see, it was a…
Broccoli Rabe Pesto and Pasta
On my visit to Highland Orchards I picked up a bunch of their broccoli rabe. I had a Mario Batali recipe for broccoli rabe pesto that I had been wanting to play with, so this seemed like a good opportunity to do that. The color of the finished pesto had to make me smile –…
Chicken and Rice with Almonds & Craisins
Fresh chicken from Highland Orchards served as the protein for my Persian-inspired pilaf for Tu B’Shevat. To really make it Persian I would have used barberries instead of cranberries, but I did not think of that until too late to soak them. If you don’t have advieh, you can use allspice and cinnamon unequal parts. It…
Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)
A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs. I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks. One…
Pickle Grilled Cheese
The food I remember loving the most in the whole wide world since as far back as I can remember is pickles. Dill pickles, half sour pickles…all I can remember is my father yelling at me for eating all the pickles. The best part of passover was the buckets of pickles my Uncle Heshey would…
Parsnip Frittata
Frittatas are a great way to use the bits and pieces of vegetables left over from making other dishes. I had parsnips sitting in my fridge, perfect to pair with Farmer Kim’s eggs in Mario Batali’s frittata recipe for la light, healthy dinner. These parsnips did not come from my garden. My parsnips did not…
Cincinnati Chili with Spaghetti Squash
Cincinnati chili…ahhhh. For someone who does not each much beef, I sure love Cincinnati chili. I wouldn’t dare try to substitute ground turkey or soy granules. For Cincinnati Chili, it needs to be beef. But, it does not have to be spaghetti. Never thought I’d hear myself say that. Spaghetti squash made a totally satisfying,…
Roasted Vegetable Tart and Quiche
Two versions tonight – why? I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche. Each was worth making individually, so I have included both. Some in the family preferred the quiche… Others the tart… Roasted Vegetable Filling…
Andrea's Garden Cooking 