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Tag: Side Dish

Cachapas – Fresh Corncakes with Cheese

Cachapas – Fresh Corncakes with Cheese

Cachapas – Fresh Corncakes with Cheese


3 C. corn kernels (from fresh ears or thawed frozen)

1/4 C. masa harina (available on the international aisle of most grocers)

salt & pepper

1/2 C. shredded queso mano or mozzarella

vegetable oil, for frying


Grind the corn kernels to a smooth pulp, along with the salt and pepper. Add in the masa harina. Note: You can use a food processor or a blender for this step. If you use a blender, you’ll need a tamper or long spoon to push the corn into the blade (not while the blender is running, of course!). Once the mixture is smooth, preheat a griddle or large frying pan over medium heat. Add on some oil, then spoon the batter onto the pan. With the back of your spoon, press the batter into a rough circle. Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired. Sprinkle with mozarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked. Fold in half and enjoy!

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice


1 C. basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 C. to 2 of water

salt (optional)

a few drops of sesame oil (optional)


Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any thai vegetable dish or stir fried dish.

Roasted Fennel, Tomatoes and White Beans

Roasted Fennel, Tomatoes and White Beans

Roasted Fennel, Tomatoes and White Beans


2 large fennel bulbs (fronds not needed but can be chopped and used to garnish, if desired)

1/3 cup extra-virgin olive oil plus more for drizzling

2 tsp. coarse kosher salt, divided

2 pints cherry tomatoes or other small tomatoes (whatever is sweetest and ripest)

2 T. chopped fresh oregano leaves, from 4-5 stems (or 2 tsp. dried oregano)

5 large garlic cloves, thinly sliced

1/4 tsp. Aleppo pepper or dried crushed red pepper flakes

1/4 tsp. freshly ground black pepper

2 15-ounce cans Cannellini beans (white kidney beans), drained

3 T. chopped flat-leaf parsley leaves or chopped fennel fronds, optional garnish


Preheat oven to 425°F. Trim the fennel so you are left with just the white bulb. Cut the bulb in half vertically, from bottom to top, and then cut each half into 1/2-inch-wide wedges, slicing through the core, which will help keep the leaves attached to the wedge. If your fennel has fronds, you can chop them up to use as a garnish. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges, arranging them in single layer. Sprinkle with 1 tsp. of salt and cook, turning occasionally, until fennel begins to brown and soften, 10 minutes or so. Add tomatoes, oregano, garlic, red pepper, remaining tsp. of salt and black pepper. Fold together gently using a spatula. Transfer the skillet to the oven. Bake fennel and tomatoes until soft, about 20 minutes. Remove the skillet and gently mix in the drained beans; then bake for 5 minutes longer, to heat through. Divide the mixture among large shallow bowls. Drizzle each bowl with a tsp. of extra virgin olive oil, and sprinkle with coarse salt, black pepper and chopped fennel fronds or parsley. Serve warm or at room temperature.

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces

3 T. (45 mL) of olive or vegetable oil

1/2 tsp. (2.5 mL) of sea salt

lots of freshly ground pepper


1 cup (240 mL) of pumpkin seeds

1 bunch of green onions (7 or 8 stalks)

1/4 cup (60 mL) of your very best olive oil

2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese


Prepare and preheat your oven to 375°. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they’re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

2 T. margarine or butter

1 large shallot

1 1/2 lb. radishes

1 1/2 lb. small turnips

1 c. water

1/4 c. lower-sodium chicken broth

1 T. Honey



2 tbsp. thinly sliced mint leaves

1 tbsp. finely chopped chives


In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

3 T. unsalted butter

1 ear sweet corn, husk removed and washed

Vegetable oil

1 C. all-purpose flour

1/2 C. stone-ground cornmeal

3 T. sugar

1 tsp. baking powder

1/2 tsp. Old Bay

1 tsp. salt

1/2 C. plus 2 T. whole milk

3/4 C. shredded Monterey Jack (cheddar would work great, too!)

Buttermilk Ranch Dressing


In a small skillet over medium-low heat, melt the butter. Watching it carefully and stirring on occasion, continue cooking the butter as it transforms from yellow and foamy to golden brown with brown speckles throughout. Remove the pan from the heat and pour the brown butter in a ramekin. Cool the butter to room temperature. (This is a particularly important step because if you add warm butter to the cold milk, the butter will seize. If this happens, warm the milk and butter mixture until the butter remelts.) Rest the corn on the grate of your gas stove and turn the heat to medium. Char the corn on all sides, rotating it every 30 seconds or so. Cut the kernels off the cob and set them aside. Heat 4-inches of oil in a heavy-bottomed pot to 325 degrees F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, Old Bay and salt. In a measuring C. or small bowl, measure out the milk and the cooled melted butter; whisk until thoroughly combined. Add the milk mixture to the dry ingredients and mix until just combined. The mixture will be thick. Fold in the charred corn kernels and cheese. Using a 2-ounce ice cream scooper, drop scoops of batter into the hot oil. Cook the fritters for 3-4 minutes, flipping them at the 2 minute-mark, until they’re golden brown on both sides. Transfer them to a bed of paper towels to drain. Serve with honey or buttermilk dressing.

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

4 large tomatoes

Small handful of chopped parsley

Small handful of chopped basil

2 T. balsamic vinegar

1 T. capers

1 large clove garlic (it’s going to stay raw, so don’t go overboard)

Salt and Pepper to taste

1 15 oz can cannellini beans, drained and rinsed


Slice the tops off each of the tomatoes and use a spoon (I use a grapefruit spoon) to dig out the core and seeds. If the core isn’t too tough, chop it up and put it, along with the rest of the tomato guts, in a medium bowl. Set the tomato ‘shells’ aside.  Add the rest of the ingredients to the bowl and toss until everything is coated. Spoon the filling into the tomato shells. There is will extra filling, which you can serve on the side

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

8 slice bacon, sliced cross wise into ½ pieces

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)

1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)

1 can (15 ½ ounces) white beans

1 chicken broth

2 teaspoon coarsely chopped fresh oregano, plus whole leaves for garnish

¼ teaspoon red pepper flakes

coarse salt and freshly ground pepper

2 tablespoon red wine vinegar

1 tablespoon unsalted butter, softened


Heat a large heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.  Add beans, stock, chopped oregano, red pepper flakes, 1‑teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Fennel Gratin

Fennel Gratin

Fennel Gratin

2 pounds fennel bulbs (about 3-4 bulbs), fronds and stems removed and cut into 1/4 inch thick slices

1 T. oil

salt and pepper to taste

1/2 C. mozzarella cheese, shredded

1/2 C. panko bread crumbs (or regular bread crumbs)

1/2 C. parmigiano reggiano (parmesan), grated

2 tsp. thyme, chopped

1 T. oil


Boil the fennel in water until tender, about 5-6 minutes and drain. Toss the fennel in the olive oil along with the salt and pepper and place it into a baking dish. Sprinkle on the mozzarella. Mix the bread crumbs, parmesan, thyme and oil and sprinkle on top. Bake in a preheated 375F/190C oven, covered for 20 minutes, remove the cover and bake until the cheese is melted and golden brown, about 10 minutes.

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

1 Pound Brussels sprouts

3 slices hickory smoked bacon, cut into 1/4-inch strips

1 small yellow onion, chopped

1 C. California raisins

1 tsp. salt

1 tsp. ground black pepper

Red pepper flakes; for garnish


Wash, trim and quarter Brussels sprouts; arrange in microwave-safe container with 1 T. water. Cover, and microwave on HIGH for 5 minutes. Meanwhile, in large skillet over medium heat, cook bacon until crisp; remove with slotted spoon to drain on paper towels; set aside. Reserve 1 T. drippings in skillet; add onion and cook over medium heat until tender. Then, stir in cooked Brussels sprouts, raisins, salt and pepper; toss to combine and continue to cook just until heated through. Sprinkle cooked bacon pieces on top. Turn into large serving dish; garnish with cooked bacon pieces and sprinkle with red pepper flakes, as desired.

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

1 acorn squash, washed, cut in half, scooped and cut into 1/2 inch thick crescents

1 T. oil

1/4 tsp. thyme, finely chopped

1/4 tsp. salt

1/4 tsp. pepper

1/4 C. parmigiano reggiano (parmesan cheese), grated


Toss the acorn squash crescents in the oil, thyme, salt, and pepper, lay in a single layer in a greased baking sheet and sprinkle on the parmesan cheese. Roast in a preheated 400F/200C oven until the squash is tender and the cheese has melted, about 15-20 minutes.


Option: Use a garlic infused oil or add 1/4 tsp. garlic powder to the seasoning.

Option: Add lemon zest to the seasoning or hit the squash with a splash of lemon juice after roasting!


Yield: 8 servings

Calories: 51

Fat: 2g

Fiber: .8g

Raisin-Apple Stuffed Squash

Raisin-Apple Stuffed Squash

Raisin-Apple Stuffed Squash

1 acorn squash

21/2 T. maple syrup

2/3 C. cooked rice

1/2 tart apple; peeled, cored and diced

3/4 C. California golden raisins

2 tsp. chopped pecans

11/2 T. chopped onion

1 tsp. minced fresh parsley

1 tsp. melted butter

1/4 tsp. ground cinnamon

Maple syrup, as needed


Preheat oven to 375°F. Cut squash in half lengthwise and remove seeds. Set aside. In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well. Divide and spoon into cavity of squash, mounding as needed to use all the filling. Arrange on baking sheet and cover with foil. Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.


Yield: 6 servings

Calories 160

Fat: 1.5g

Fiber: 3g

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

4/8 slices thick cut bacon

2 large onions, peeled and cut in half

2 tsp. olive oil

1 tsp. thyme, chopped

salt and pepper to taste

1 C. beef broth (or mushroom broth)

1/2 C. heavy cream

1 tsp. Worcestershire sauce

1/2 C. of asiago cheese (or parmesan), grated


Pre-cook the bacon until it’s starting to get cooked but it’s still soft and pliable and set aside on paper towels to cool. Wrap the onion halves with the bacon, optionally pinning it on with toothpicks, and place them in a baking dish before drizzling them with oil and seasoning with thyme, salt and pepper to taste.

Pour the mixture of the broth, cream and Worcestershire around the onions and roast in a preheated 375F/190C oven until the onions are nice and tender, about 30-45 minutes depending on how thick they are. (You may need to cover with foil if the edges of the bacon start to get too dark to prevent burning.)

Sprinkle the cheese on and bake until it has melted, just a few minutes. Option: Throw some full cloves of garlic into the pan with the sauce!

Yield: 4 servings

Calories 179

Fat 13.5g

Fiber 1.7g,

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional


Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Traditional Stuffing

Traditional Stuffing

Traditional Stuffing


1 pound Italian loaf (or French loaf), cut into 1 inch cubes

1/2 C. (1 stick) butter

1 C. onion, diced

1 C. celery, diced

2 T. sage, chopped

2 T. parsley, chopped

1 T. rosemary, chopped

1 T. thyme, chopped

salt and pepper to taste

2 eggs, lightly beaten

2 C. chicken broth


Spread the bread cubes in a single layer on a baking sheet and bake in a preheated 200F/90C until dried out, about 20 minutes. Meanwhile, melt the butter in a large pan over medium heat, add the onions and celery and cook until tender, about 10 minutes. Add the sage and cook until fragrant, about a minute, before removing from heat. Mix the parsley, rosemary and thyme into the cooked veggies and season with salt and pepper to taste. Mix the egg into the broth before mixing into the veggies and gently tossing with the bread cubes. Place the mixture into a greased baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top, about 40 minutes. Tip: Bake the bread to dry it out a day ahead and leave it out overnight.


Option: Add 1 T. garlic to the pan along with the sage.

Option: Replace the fresh herbs with dried herbs using 1 tsp. dried herb in place of 1 T. of fresh.

Option: Replace the fresh herbs with 2 T. dried poultry seasoning.

Option: Add a diced apple to the pan along with the onions and celery!

Option: Add a diced pear to the pan along with the onions and celery!

Option: Add 1 C. diced fennel to the pan along with the onions and celery!

Option: Add 8 ounces diced mushrooms to the pan along with the onions and celery!

Option: Add cooked wild rice!

Option: Add 4 ounces cooked and crumbled Italian sausage!

Option: Add 4 ounces cooked diced chorizo!

Option: Add 4 ounces cooked diced andouille!

Option: Add 4 ounces cooked and crumbled bacon or pancetta!

Option: Add chopped chestnuts!

Option: Add chopped walnuts!

Option: Add raisins!

Option: Add dried cranberries!

Onion Gratin

Onion Gratin

Onion Gratin

4 large yellow onions, peeled and sliced into 1/4 inch slices

olive oil

salt and pepper to taste

1 tsp. thyme, chopped

1 C. of heavy cream

1/4 C. of white wine

1/4 C. of parmigiano regginao (parmesan), grated


Spread the onion slices out in a baking dish and drizzle them with olive oil. Season with salt and pepper and sprinkle with the thyme. Bake in a preheated 375F/190C oven for 15 minutes. Meanwhile heat the heavy cream and wine in a saucepan until it starts to bubble on the edges. Transfer the onions to a baking dish and spoon the cream onto. Cover in foil and bake for another 25 minutes. Remove the foil and sprinkle the cheese on top. Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives


1 T. olive oil

1 medium onion (diced)

4 cloves garlic (chopped)

1/2 tsp. red pepper flakes

1 C. vegetable broth (or chicken broth)

2 (15 ounce) cans white beans (drained and rinsed) (or 3 C. cooked beans, from 1 C. dry)

4 sprigs thyme (or 1/2 tsp. dry)

2 sprigs rosemary (or 1/2 tsp. dry)

2 sprigs oregano (or 1/2 tsp. dry)

1 bay leaf

salt and pepper to taste

1/2 C. vegetable broth (or chicken broth)

1/4 C. kalamata olives (pitted and coarsely chopped)

1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)

1/2 lemon (juice)


Heat the oil in a pan. Add the onion and sauté until lightly golden brown, about 10-12 minutes. Add the garlic and pepper flakes and sauté until fragrant, about a minute. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes. Remove the herbs and mash half of the beans. Add as much broth as needed to get the beans to your desired consistency.

Mix in the olives and the spinach. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

2 to 3 cups / 450 to 675 ml vegetable broth or water, as needed

1/2 cup / 85 g organic, non-GMO polenta

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

1/4 cup / 5g chopped mixed herbs, such as dill, chives, parsley

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish


Heat the vegetable broth in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Add a few pinches of salt. Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations). If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth. While the polenta is cooking, cut the fennel bulb into thin vertical slices (from the top to the base). Heat the ghee in a large skillet on medium-high heat. Working in batches, add the fennel slices to the skillet, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel until it is golden on the bottom, 5 to 7 minutes. When all the pieces have browned, flip them onto the uncooked sides. When the underside has also browned, add a sprinkling of fennel seeds and the maple syrup, and let cook for 1 minute. Toss to coat, transfer the fennel to a plate. Season with more salt if needed. Add the chopped herbs and grated cheese to the polenta and give it a final stir. Whisk in a little more broth or water if necessary. To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top. Add a drizzle of olive oil. Garnish with herb flowers if available.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole


1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top


Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!


Cauliflower Cheddar Fritters

Cauliflower Cheddar Fritters

Cauliflower Cheddar Fritters

1 head cauliflower or a 16 oz. bag of frozen cauliflower

1 C. shredded cheddar cheese

1/4 C. parmesan cheese

2 large eggs

1 C. bread crumbs panko or Italian, I used panko

1/2 tsp. Italian seasoning optional

1/2 tsp. cayenne pepper more of less to taste

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic or onion powder

olive or canola oil


Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

Winter Squash Gratin

Winter Squash Gratin

Winter Squash Gratin

Winter Squash, such as Butternut or Acorn

2 T. extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 T. minced fresh parsley

1 tsp. minced fresh sage

3 eggs

1/2 C. low-fat milk

2 ounces Gruyère cheese, grated (1/2 C.)

Salt and freshly ground pepper to taste

1 ounce Parmesan cheese, grated (1/4 C.)


Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 C. of pureed or finely diced squash. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 tsp. salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

2 medium leeks, white and light green parts only, cleaned

6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained

3 T. olive oil

1 T. lemon juice

3 tsp. kosher salt

1 tsp. freshly ground black pepper

1 lb. linguine

1/2 C. freshly grated Parmesan


Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.  Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper. Cook the linguine according to the package directions, reserving 1/2 C. of the pasta water. Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Home-Style Butterbeans

Home-Style Butterbeans

Home-Style Butterbeans

5 bacon slices, diced

1 small onion, minced

1/2 cup firmly packed brown sugar

1 (16-oz.) package frozen butterbeans

1/4 cup butter

2 teaspoons salt

1 teaspoon cracked pepper


Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

6 small to medium onions

8 tablespoons (1 stick) unsalted butter, softened

2–3 tablespoons finely chopped fresh sage

1 teaspoon finely grated lemon zest

¼ teaspoon freshly ground black pepper

¼ teaspoon salt


Preheat the oven to 375°F (190°C). Peel off the loose outer layer of each onion’s skin, leaving the majority. Slice the onions in half lengthwise and place them faceup on a baking sheet or in a roasting pan. Roast uncovered for 30 minutes, then cover and roast for another 30 minutes. While the onions are cooking, combine the butter with the sage, lemon zest, pepper, and salt, and mix until well combined. When done, the onions will be soft and cooked through, but still juicy. I like them to be just slightly browned on top. If they are not browned, you can finish them off under the broiler for 2 to 3 minutes. Remove from the oven and put 1 to 2 teaspoons of the compound butter on each onion. It will melt into the layers and disappear. Serve the remaining butter at the table. (Any leftover butter will keep in the refrigerator for 5 to 7 days.) Serve the onions in their skins. While it is easy to separate the skins and set them aside, they also tend to soften as they cook, so I eat them skin and all.

Quick Sides

Quick Sides

Quick Sides

Organic Baked Beans


Sauteed Spinach with Garlic

Add l tablespoon olive oil to a large skillet. Swirl around l halved garlic clove, cut side down, to infuse the oil. Remove the garlic clove. Add a shake of red pepper flakes and 12 ounces of fresh spinach. Stir as the mound of leaves gradually wilts way more than you ever think it will. Add a hefty pinch of salt and black pepper. Snip the spinach leaves with kitchen scissors while still in the skillet.


Green Beans with Toasted Almonds and Mint

In a large frying pan, heat 2 tablespoons olive oil and l tablespoon unsalted butter over medium heat. When the butter has melted, add cup slivered almonds and cook for 2 minutes, or until they darken slightly in color. Add 2 cups trimmed green beans and cook for 2 minutes, stirring occasionally. Add a generous squeeze of lemon juice and a few pinches of salt and remove to a platter. Sprinkle with chopped fresh mint.


Tomato and Avocado Salad

Halve l avocado, remove the pit, peel, and cut into chunks. In a medium bowl, toss with about 1V2 cups halved grape tomatoes, 3 chopped scallions (white and light green parts only), a generous drizzle of olive oil, salt and pepper, a spritz of lime juice, and chopped fresh cilantro to taste.


White Beans and Spinach

In a medium skillet, sauté a halved garlic clove, cut side down, in a few glugs of olive oil. Let it infuse the oil for a minute, then remove. Add 2 tablespoons chopped onions (or shallots or scallions—white and light green parts only) and a shake of red pepper flakes and cook until the onions are soft, about 2 minutes. Stir in l can of rinsed and drained white beans (such as Great Northerns or cannellini). Add a handful of thawed and well-squeezed frozen spinach, lightly mashing the beans and spinach together. Add salt and black pepper and stir. Serve with freshly grated Parmesan.


Sugar Snap Peas and Radish Salad

In a medium bowl, toss together 2 cups of the sweetest sugar snap peas you can find (trim off the ends if it’s not too big of a pain); l radish, sliced into thin coins; V4 cup chopped fresh mint; a squeeze of lime juice; sea salt; about 1 tablespoon chopped scallions (white and light green parts only); and a tiny drizzle of olive oil. This is best in the spring when the snap peas are peaking.


Corn with Butter and Cotija Cheese (or Parmesan)

Boil shucked sweet com for 5 minutes. Spread butter on the corn while the corn is still hot and sprinkle with cotija or Parmesan cheese. If it is peak com season, forget the cheese and eat boiled corn on the cob with butter and salt only. Anything else is, obviously, blasphemy.


Quick Creamed Spinach

Thaw a box or bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add l tablespoon olive oil and small onion (chopped), salt, black pepper, and a few red pepper flakes (optional, as always). After 5 minutes, add the spinach and toss with the onions until the spinach is heated through. Sprinkle in 1 to 2 teaspoons flour and stir. Add Vs to V2 cup milk (nonfat, 1%, 2%, whole … any kind but chocolate!), depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through.


Green Beans with Ginger and Garlic

Add 2 tablespoons olive oil to a large skillet set over medium heat, along with 2 teaspoons peeled, minced fresh ginger, 3 to 4 chopped scallions (white and light green parts only), a shake of red pepper flakes, and salt and black pepper. Cook until the ginger and scallions are soft and aromatic, about 1 minute. Add 3 cups trimmed green beans (or haricots verts) and 1 minced garlic clove. Cook, uncovered, until the green beans are tender but still crispy, about 4 minutes.


Buttered Peas with Mint

In a large skillet, melt 2 to 3 tablespoons unsalted butter over medium heat. Add 1V2 cups thawed frozen peas. (You can run them under warm water to accelerate the thawing process; just try to dry them as much as possible before proceeding.) Heat until w armed through. Remove from the heat and sprinkle with 2 tablespoons chopped fresh mint and salt to taste.


Roasted Cauliflower and Broccoli

Preheat the oven to 4OO°F. Separate l head of cauliflower and l head of broccoli into florets. On a rimmed baking sheet, toss the florets in olive oil to lightly coat. Season with a shake of red pepper flakes and salt and black pepper to taste. Spread out on the baking sheet and roast for 15 to 20 minutes, until the vegetables look crispy but not burnt. Squeeze fresh lemon juice over the vegetables and sprinkle with freshly grated Parmesan, if desired.

Creamy Cornbread Casserole

Creamy Cornbread Casserole

Creamy Cornbread Casserole

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved1 (14.75 ounce) can cream-style corn

2 eggs

1 (8 ounce) package dry corn bread mix

1 C. sour cream

8 ounces Cheddar cheese, shredded


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.

Porri al Forno (Leeks Baked in Cream)

Porri al Forno (Leeks Baked in Cream)

Porri al Forno (Leeks Baked in Cream)

1½ lb. leeks, about 4 large stalks, green part removed

2 C. heavy cream

1½ C. grated Parmesan

Sea salt and freshly ground black pepper


Heat oven to 425°F. Cut leeks crosswise into 1½ inch rounds. You should have enough to pack closely into a 9 x 13 inch baking dish. Leeks will shrink during baking; if necessary, add more leeks to ensure a tight fit. In a bowl, toss together leeks, heavy cream, and 1 C. Parmesan; season with salt and pepper. Transfer and arrange in baking dish, cut sides up. Cover with foil and bake for 60 minutes. Remove foil, and sprinkle with remaining Parmesan. Finish baking until leeks are tender and browned, about 20 minutes.




2 tablespoons (1/4 stick) unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 bunch scallions, white and green parts, chopped (about 1 cup)

1 tablespoon chopped fresh thyme

2 cups cooked lima beans

2 cups fresh corn kernels (from about 4 ears of corn)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup chopped fresh Italian parsley

Juice of 1/2 lemon


In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.

Beijing Pea Pod Salad

Beijing Pea Pod Salad

Beijing Pea Pod Salad


1 C. Snow Peas

1 C. Chinese Cabbage, shredded

1/4 C. Bamboo Shoots, drained

4 Water Chestnuts, sliced

4 Mushrooms, sliced

2 T. Lemon Juice

4 tsp. Soy Sauce

1 tsp. Dry Mustard


In saucepan, cook snow peas until boiling salted water just until tender; drain and chill. Combine with remaining vegetables in bowl. In small bowl whisk together lemon juice, soy sauce, and mustard; drizzle over vegetables.

Not Carbonara Brussels

Not Carbonara Brussels

Not Carbonara Brussels


Sea salt

2 1/4 pounds (1 kg) Brussels sprouts, cleaned and halved

5 1/4 ounces (150 g) bacon, diced

2 small cloves garlic, minced

1 cup (250 ml) heavy cream

1/2 cup (50 g) grated Parmesan cheese

Freshly ground black pepper

1 small bunch fresh parsley, chopped


Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.  Fry the bacon in a skillet. Add the garlic at the last moment and fry for 2 minutes. Combine with the Brussels sprouts. Mix the cream and cheese and season with pepper. Set everything aside until ready to serve. Heat the cream mixture in a skillet. Stir in the Brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

6 medium yellow onions, trimmed, peeled, and halved pole to pole

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed

½ cup chopped parsley leaves, plus more for serving

1 cup Panko, divided

4 ounces grated white Cheddar (about 1 cup), divided


Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.  Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)


2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded


Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)


¼ cup butter

1 cup milk

1/2 teaspoon salt

1 cup unbleached all-purpose flour

4 eggs

1 cup grated Swiss cheese

1/2 teaspoon chili powder

1 teaspoon minced fresh basil, or teaspoon dried

1/8 teaspoon cayenne pepper

2 cups corn kernels


Preheat oven to 375°F. In a small saucepan, combine the butter, milk, and salt. Bring to a boil and remove the pan from the heat. Add the flour and stir well. The dough will form a ball, rolling off the sides of the pan. Return the pan to the heat and cook for about l minute to dry out the dough, stirring constantly.  Remove the pan from the heat and stir in the eggs, one at a time. Add the cheese, chili powder, basil, cayenne, and corn; stir well.  Grease a baking sheet and drop teaspoons of dough onto it, leaving at least 2 inches between each puff. Bake for 25 minutes or until puffy and browned. Serve hot.

Waffled Sweet Potato Gnocchi

Waffled Sweet Potato Gnocchi

WIW: Waffled Sweet Potato Gnocchi

1 large baking potato (such as russet) and 1 large sweet potato (about 1½ lb. total)

1¼ C. all-purpose flour, plus more for flouring the work surface

½ C. grated Parmesan cheese

1 tsp. salt

½ tsp. freshly ground black pepper

Dash of grated nutmeg (optional)

1 large egg, beaten

Nonstick cooking spray or melted buter

Pesto or Waffled Sage and Butter Sauce


Preheat the oven to 350°F. Bake the potatoes until easily pierced with a fork, about an hour. Let the potatoes cool slightly, then peel them. (They may be just shy of the texture you’d want in a baked potato, but keep in mind they’re being cooked again later.) Pass the potatoes through a food mill or a ricer or grate them over the large holes of a box grater and into a large bowl. Add the 1 1⁄4 C. flour to the potatoes and use your hands to mix them together, breaking up any lumps of potato along the way. Sprinkle the cheese, salt, pepper, and nutmeg over the dough and knead lightly to distribute evenly. Once the flour and potatoes are combined, make a well in the center of the bowl and add the beaten egg. Using your fingers, work the egg through the dough until it starts to come together. It will be slightly sticky. On a lightly floured surface, gently knead the dough a few times to bring it together. It should be moist, but not wet and sticky. If it’s too sticky, add 1 T. flour at a time, up to 1⁄ 4 C.. Roll the dough into a log and cut it into 4 pieces. Roll each piece into a rope about the diameter of your thumb and then use a sharp knife to cut into 1-inch segments. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray, or butter the grids using a silicone pastry brush. Turn down the oven to its lowest setting and set aside a baking sheet to keep the finished gnocchi warm. Gently shake off any residual flour from the gnocchi and place a batch on the waffle iron, leaving a bit of space for each to expand. Close the lid and cook until the grid marks on the gnocchi are golden brown, 2 minutes. Repeat with the remaining gnocchi, keeping the cooked gnocchi warm on the baking sheet in the oven. Serve hot with Pesto Sauce or Waffled Sage and Butter Sauce. Variation: There’s another method possible: shaping the gnocchi in the waffle iron and boiling them. Follow the recipe through Step 6. Do not turn on the waffle iron. Dust the gnocchi lightly with flour, place them in the waffle iron, leaving space for the gnocchi to spread a bit, and close the lid. After 10 seconds, lift the lid, remove the gnocchi, and set them aside on a plate. Repeat until you’ve shaped all the gnocchi. At this point, the gnocchi can be boiled until they float, about 2 minutes, or flash-frozen in a single layer on a baking sheet for an hour, and then transferred to a zip-top bag for storage in the freezer. Frozen gnocchi will take an extra minute to cook.


Waffled Sage and Butter Sauce


Preheat waffle iron. Melt ½ stick salted butter and dip 16 large sage leaves into butter, then transfer them to the waffle iron. Cook until crispy and slightly browned, about a minute. Pour butter over gnocchi and garnish with sage.

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 tsp. kosher salt or flaky or coarse sea salt

1/2 tsp. minced fresh thyme


After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Garlic Bubble Bread

Garlic Bubble Bread

Garlic Bubble Bread

1 loaf frozen white bread dough

1 egg beaten

¼ tsp. salt

¼ C. oleo (or butter), melted

1 tsp. parsley flakes

½ tsp. garlic powder or

1 T. minced garlic


Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake @ 375º for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper


Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Cracklin’ Cornbread

Cracklin’ Cornbread

Cracklin’ Cornbread

Makes one 9-inch round loaf

4 ounces bacon

2 C. Coarse Yellow Cornmeal

1 tsp. kosher salt

½ tsp. baking soda

½ tsp. baking powder

1½ C. whole-milk buttermilk

1 large egg, lightly beaten


Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 T. bacon fat for this recipe. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 T. of the bacon fat and combine the remaining 4 T. fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved T. of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

Amish Onion Fritters

Amish Onion Fritters

Amish Onion Fritters

3/4 c flour

1 Tbsp sugar

1 Tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

Oil for frying


Mix together dry ingredients. Add milk and stir.  Batter will be thick. Add onions and mix thoroughly.  Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.