Recipes > Recipes

Pumpkin Pancakes

Here’s another great use for pureed pumpkin, a touch of maple syrup turns these into a great treat on a cool autumn morning.


  • 2 cups flour
  • 4 teaspoons low-sodium baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 2 eggs
  • 1 cup milk
  • 1 cup pureed pumpkin
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla

Directions: Sift the flour together with the baking powder and dry spices and set aside. Break the eggs into a bowl and beat lightly. Add the milk, oil, pumpkin, and vanilla and stir until well blended. Add the flour mixture and stir only until it is completely moistened. Do not over mix.

Heat a buttered non stick frying pan until the butter is melted. To make pancakes, drop generous spoonfuls of batter into the pan. When bubbles form on the surface of the batter, turn the pancake and cook for a couple of minutes or longer until cooked through. Serve immediately.

Oven Roasted Salmon Fillets with Herbed Butter

This recipe takes a good piece of salmon in a rich direction.


  • 4 salmon fillets, about 6 ounces each
  • 1/2 stick unsalted butter, softened
  • Juice of 1/2 a lemon
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped basil
  • freshly ground black pepper to taste

Directions: Pre heat the oven to 400 degrees. Put the butter in a bowl, add the herbs, lemon juice and pepper and stir to blend. Coat each steak liberally with the herbed butter. Allow to marinate while your oven heats up. When the oven reaches temperature , put the steaks on a baking dish and place in the oven. Roast the fillets for about 15 minutes or until cooked to desired temperature.

Hot Italian Sausage


1 ¼ lb. of ground pork (pork butt works best)
3 tsp. of paprika
1 tsp. of fennel seed
1 tsp. crushed red pepper flakes
2 cloves garlic run through a garlic press or chopped very fine
Olive oil as needed
(For this recipe I could only find ground pork loin which is a much leaner cut of pork. If you can find ground pork butt, you will have to add some olive oil to the ground pork loin.)

Place everything into a bowl and add a couple of tablespoons of oil to the meat. Mix well with your hands. When you have the spices mixed well into the meat, roll out portions of the sausage meat on a cutting board and shape into sausages. It’s like play-doh when you were a kid!

The ingredients create five sausages.

Place the sausages into the refrigerator and let stand for an hour before cooking. I baked the sausage and fried it in a nonstick pan with a little olive oil. The results are about the same. Bake for 30 minutes at 400 or pan fry in a nonstick pan until brown on all sides and finish in a hot oven for ten minutes.

Roasted Garlic Hummus

This tasty variation emphasizes sweet, creamy roasted garlic rather than tahini, with a marvelous result.


  • 2 cups dried chickpeas or 2 14 oz. cans unsalted canned chickpeas
  • 8 fresh basil leaves, chopped
  • 1 whole head of garlic
  • freshly ground black pepper
  • 1/4 cup unsalted chicken stock or broth
  • juice of 1/2 a lemon

Directions: If using dried beans, soak them overnight, simmer until tender and drain. Meanwhile, preheat the oven to 350 degrees, put the head of garlic, whole, in a small baking dish and roast it until the cloves are soft; this should take about an hour. Remove the garlic from the oven and slice off the top, then squeeze the head over a small dish to extract the cooked garlic flesh from the papery skin. Add the drained beans, the cooked garlic and the rest of the ingredients to the canister of a food processor and process to a smooth puree. Chill for one hour before serving.

Fresh Mozzarella and Tomato Napoleon

Tomatoes served with fresh mozzarella and basil are a great Italian tradition.


  • 4 vine ripe tomatoes cut into 1/4- inch slices
  • 1 large ball fresh unsalted mozzarella, sliced thin about a pound
  • 1 bunch fresh basil, washed
  • freshly ground black pepper to taste
  • balsamic vinegar as needed
  • olive oil as needed

 Directions: Place four plates on a table. Drizzle 1 tablespoon of oil on each plate, followed by 1 tablespoon of vinegar. Place a slice of the cheese on each plate, then a basil leaf and then a slice of tomato. Repeat this process until all the cheese and tomatoes are gone. Top each plate with another small drizzle of oil and vinegar season with pepper and serve.

Belgium Waffles


2 cups flour

1 tablespoon featherweight baking powder

1 3/4 cups milk

2 eggs

2 tablespoons melted unsalted butter

1 teaspoon vanilla

Directions In a bowl combine all the dry ingredients and whisk to combine. In a smaller bowl combine the wet ingredients and whisk to combine the eggs with the milk and vanilla. Next, combine the wet mix into the dry mix and whisk to combine then add the butter and whisk until you have a smooth batter. While the batter rests, heat your waffle iron up. We use about a half a cup of batter for each waffle. Waffle makers vary in size so read the manufacturers notes on how much batter to use

Beef Stew with Winter Vegetables

The sweet substance of carrots and parsnips wonderfully complement beef for a hearty, festive holiday treat.


2 pounds beef chuck steak or stew meat cut into 1-inch cubes

3 tablespoon flour

freshly ground black pepper to taste

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, chopped

2 cups low sodium beef broth or water

2 cups chopped fresh tomatoes or salt-free canned tomatoes

1 tablespoon chopped fresh thyme leaves

1/2 cup fresh parsley leaves

2 cups sliced mushrooms

2 cups 1-inch slices of peeled parsnips

2 cups 1-inch slices of peeled carrots

Directions: Preheat the oven to 325. Combine the flour and pepper in a bowl, sprinkle over the cubes of meat and toss until they are evenly coated. Heat the oil to medium-high in the bottom of a large stew pot or dutch oven, add the meat and cook for several minutes, stirring with a wooden spoon so that it is evenly browned. Remove to a plate. Add the carrots, onion and garlic and cook, stirring occasionally, for several minutes until the onion is translucent. Add the beef broth and deglaze the sides of the pot with a wooden spoon. Return the meat to the pot, then add the remaining ingredients to the pot. Bring this mixture to a simmer, cover, and place in the oven cook for two and a half hours. Check the stew from time to time and give it a stir.

Zucchini and Onion Pie

The fresh zucchini makes this a great act for brunch, lunch or a light supper.


  • for the dough
  • 9 tablespoons salt-free butter chopped into small pieces
  • 2 cups sifted all-purpose flour
  • 1/4 cup to 1/3 cup water

    for the filling
  • 4 eggs
  • 1 cup diced zucchini
  • 1/2 cup chopped onion
  • pinch dried thyme
  • 1/2 cup heavy cream
  • freshly ground black pepper

Directions: Preheat the oven to 350 degrees. To prepare the dough, put the flour in a bowl and add the butter, then use a pastry blender, two knives or your fingertips to mix them to the consistency of cornmeal. Add small amounts of water, stirring with a fork, until the mixture holds together and you can shape it into a ball. Wrap the dough in plastic wrap and put it in the refrigerator to chill for at least half an hour. (To prepare the dough in a food processor, put the flour and butter in the canister, pulse several times until they are mixed to the consistency of cornmeal, then add the water slowly through the feed tube while the processor is running until the dough holds together in a ball. Remove the dough, wrap it in plastic wrap and refrigerate for at least a half an hour.)

Put the ball of dough in the center of a 9-inch pie tin and use the heel of your palm and your fingertips to flatten it and push it out to the edges to create a crust about 1/4 inch thick. (Cut off any excess that hangs over the edges.) Put the ingredients for the filling in a bowl and stir until thoroughly combined. Pour the mixture into the crust, put in the oven and bake for 35 minutes.

Tomato and Zucchini Bake

Here’s the minimalist way to use up all the tomatoes and zucchini that arrive at the end of summer. It’s best, of course, with the ripest, sweetest tomatoes.


  • 5 or 6 medium tomatoes, sliced in circles
  • 4 medium to large zucchini sliced in 1/4 inch ovals (cut diagonally)
  • 1 tbsp. fresh basil, roughly chopped
  • 2 tbsps. parsley, roughly chopped
  • olive oil as needed
  • freshly ground black pepper to taste

Directions: Preheat the oven to 375 degrees. Use a baking dish that can go from the oven to the table. Drizzle some olive oil to coat the bottom and the sides of the dish. Place a layer of zucchini slices so that they cover the bottom of the dish. Cover them with a layer of tomato slices, then follow with another layer of zucchini. Continue the alternate layers until the dish is full. If possible, stack the vegetables a little higher than the top of the dish because they will fall slightly in the oven. Season the dish with the black pepper and sprinkle the herbs over the top. Drizzle with a little more of the oil and bake for 25 to 30 minutes.

Spaghetti Pomodoro

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
1 pinch crushed red pepper flakes
4 medium tomatoes pureed in a blender
1 teaspoon dried basil
1 pound spaghetti
4 tablespoons grated Parmesan or Pecorino

Heat olive oil in a skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes and cook for 1 minute more. Increase heat to medium, add puréed tomatoes and the basil. Cook, stirring occasionally until sauce thickens and the flavors meld, come together about 20 minutes. Meanwhile, bring water to a boil in a large pot. Add spaghetti and cook, stirring occasionally, until done. Drain the pasta and toss it with the sauce in a large bowl. When serving sprinkle 1 tablespoon of cheese over each plate. Serves 4 to 6