Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Horseradish Mashed Potatoes

½ cup sour cream

1 tablespoon butter

2 tablepsoons cream cheese

1 teaspoon kosher salt

¼ teaspoon peper

2 teaspoons granulated garlic

2 lbs potatoes (red, white, or yukon-skin scrubbed)

1 tablespoon prepared horseradish

2 tablepsoons finely chopped chives, optional

Cut potatoes in half ( or cut to an inch thick) and cover with water, in a medium pot.  Bring to a boil, cover and simmer on medium low heat, about 20 minutes, or until fork tender. Drain well, add the remaining ingredients and mash. Keep warm in the oven until ready to serve. Sprinkle with chopped chives as a garnish.