RecipeHive

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Braised Fennel

Posted by in Shared Member Recipes

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds

1 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup reduced-sodium chicken broth

1/4 cup water

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

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Cauliflower Tikka Masala

Posted by in Shared Member Recipes

Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available at most supermarkets.
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Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

Posted by in Shared Member Recipes

The flavors of the tomatoes are developed by marinating in a fresh, mixed herb dressing and then further enhanced with a drizzle of chile-flavored crème fraîche.  A crispy outside and a tender interior makes the corn fritters delectable on their own, but when used to sop up the tomato juices on your plate they become nothing less than completely addictive.
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Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

Posted by in Shared Member Recipes

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.