Braised Fennel

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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


Skillet Chicken Pot Pie

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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


Cauliflower Tikka Masala

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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.

Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

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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.