Recipe: Stuffed & Baked Shells w/ Ricotta and Tomato
Stuffed & Baked Shells w/ Ricotta and Tomato, yield: 4 servings
Ingredients:
1pkg Conchiglioni, (large shell pasta)
½c ricotta, whole fat and room temp
¼c cream cheese, room temp
¼c Parmesan, grated
2ea eggs (free range, of course)
½c breadcrumbs
3T basil,...
New restaurants on Grand Avenue: Is overlap inevitable?
When a city sees a rapid influx of new business, as St. Paul has recently, and new restaurants specifically, it is inevitable that we'll end up with more than a few of the same...
Wine down with a night at Mallards on the St. Croix
Recently, I enjoyed a special night at Mallards on the St. Croix. Every year, they host the River Valley Wine Fest, where people try wine, buy wine, and have a wonderful time in general....
Recipe: Curried Broccoli Soup
No waste necessary: There are a few great ways to utilize broccoli stems in your cooking instead of throwing them away. Utilizing the "throwaway" pieces of your vegetables means you'll have less compost to...
Recipe of the Week: Spicy Peanut Butter Chicken Skewers
Spicy Peanut Butter Chicken Skewers yield: 4 servings
Ingredients:
2lbs, chicken thighs, boneless and skinless, cut into 1” chunks
1/4c Peanut butter powder, (PB2)
2T sea salt, fine
1t turmeric
1t granulated Garlic
2t granulated Onion
2t...
