Tags Lunch

Pasta e fagioli

Pasta e fagioli

Meal type Entrée, Lunch, Main Dish, Soup
Misc Serve Hot
Region Italian
By author Christopher Rovezzi

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and medium diced
  • 2 celery stalks, medium diced
  • 1 Small zucchini, medium diced
  • 1 Small yellow squash medium diced
  • 2 cloves garlic minced
  • Salt
  • Freshly-ground black pepper
  • 2 cups cannellini beans OR chick peas
  • 2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
  • 1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
  • 6 cups vegetable or chicken stock
  • 2 cups small pasta (like ditalini), pre-co
  • Grated Romano or Parmigiano-Reggiano cheese to garnish

Directions

1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Julie Grady Thomas

Ingredients

  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4lb heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4oz heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

Rhode Island Clam Chowder

Rhode Island Clam Chowder

Serves 8
Meal type Lunch, Soup
Misc Serve Hot
By author Chef Leslie Tripp

Ingredients

  • 24 cherrystones washed
  • 1 tablespoon tablespoon unsalted butter
  • ½lb slab bacon-diced
  • 1 Spanish onion diced
  • 3 ribs celery diced
  • 12 red bliss potato, cubed
  • ½ cup white wine
  • 4 sprigs fresh thyme leaves
  • 3 bay leaf
  • salt, pepper to taste
  • ¼ cup fresh chopped parsley

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Put clams in large pot and add 4 cups water. Cover, set over heat, and cook until clams have opened (10 minutes). Strain clam broth through fine strainer, set aside. Remove clams from their shells, set aside.

In heavy stock pot put on stove, add butter and turn heat to medium; add bacon, stirring occasionally until bacon starts to brown. Remove bacon from pot, set aside. Add onions and celery to the fat, cook stirring frequently until soft. Stir in potatoes and wine, and continue to cook until the wine has evaporated and potatoes start to soften. Add 4 cups of clam broth, thyme, and bay leaf.

Simmer gently until potatoes are tender. Chop the clams, stir the chopped clams and reserved bacon. Add black pepper, simmer, remove from heat. Remove bay leaf, discard. Let sit one hour. Serve. Garnish with parsley and oyster crackers.

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566