Spring is here, time for health and beauty to begin again. This soup is creamy, yet no dairy products are involved. Basic Pantry ingredients create this healthy every-day soup.
Now that asparagus is in season I love to grab bunches at the farmer’s market. This easy soup is on my healthy-bowls list, quick and nourishing. The soup comes together quickly with some basic kitchen items.
No. 634 Fresh Asparagus soup from the Membership Collection.
Happy Easter everyone.
I know, yes you are reading this correctly, cinnamon in the sauce? Yes, this recipe is based on a dear friend’s fabulous sauce; very few people guess this secret spice. The spicy seasoning mix and Italian sausage contribute the sauce’s richness and complexity.
Our dear friend Tommy shared this recipe with our family many years ago. I can’t tell you how many pounds of sauce have been created. Everyone from kids to adults love this sauce. It is a unique take on spaghetti sauce. I shared it here . Unique just like the man, this sauce was created with families in mind.
Many sausage ragùs are sweet, however making the sauce with Hot Italian Sausage really kicks things up. The time spent cooking this sauce on the stove is so worth it. Put on your favorite show to binge and relax. Watch the sauce, stirring often as the sauce begins to thicken. During the last hour keep your eye on the pan, do not let the sauce stick to the bottom of the pan. Add more water if the sauce gets too thick during cooking.
Time is on your side for flavor, so don’t rush the cooking time. This sauce is even better made the day before. Cool, refrigerate and gently reheat to serve. I like using a short pasta like rigatoni or penne with this rich meat sauce.
Buttery avocado toast steps up using bread baked with heirloom flour and topped with crunchy Dukkah spice-easy fix toast-Dukkah & Avocado Toast No. 628 from the Membership Collection. Join to access all 628 recipes – no pops or ads!
A perennial favorite in the kitchen, with a little spice added and served on a rustic rye bread-good morning!
Why buy it when you can make it? This spice blend is a breeze to create, and extremely versatile in the kitchen. Not just for – sprinkle it on soups, eggs, veggies and of course AVOCADO TOAST.
With just a bit of research I discovered this local bakery, Clemente Baking Company, which specializes in organic sourdough breads. The smell will knock you over when you enter the tiny bakery shop. You have a clear view to the owner and the bakers working hard to create the next days bread. The Rustic Rye is a favorite.
From the pantry to the table this Simple Linguine and Clam Sauce will be on repeat in your home. Bijouxs Collection Membership Recipe No. 617 Prego!
For years I ordered this dish when I dined out, little did I know how easy it is create at home, plus it uses basic on-hand pantry ingredients–a little kitchen jewel.
Canned clams are available in almost any market, as is the bottled clam juice. People may shy away thinking this dish may taste fishy, but no, the baby clams are mild and sweet. This is a pasta dish you can serve to almost anyone and they may not guess there are clams in the sauce.
Linguine and Clams is a traditional Italian dish. This is a take on the dish with a few twists. The linguine is cooked in the clam broth, which adds deep flavor to the pasta, and keeps the sauce light. This method also makes cooking the recipe very easy. The other twist is to top the pasta with toasted bread crumbs Sicilian style. Then just a touch of fresh parsley and oregano complete the pasta.
Blueberries–dark, mysterious little glistening jewels, precious and sweet–dare I say, perfect for Blueberry Crisp, a simple jewel from the Bijouxs kitchen.
It’s funny how cravings happen. A simple thought, conversation, or image can return you to a meal, a taste, a time and a place. Our beautiful Pacific Northwest is a place I have traveled to and enjoyed for many years–eating my fill of huckleberries, wild salmon and peaches to die for, and also…
When people California imagine summertime on the Central Coast, they’re probably thinking of blue skies and ocean breezes with perfect surfing waves. In fact, it’s usually about 60+ degrees here and the ocean is a little gnarly, the fog clouds hang like dark stubble out off the coast. But every afternoon we get a prevailing sea breeze and the sun usually shines.
I have been able to pickup nice blueberries grown just north of me along the coast. I’m lucky to be North of LA and nestled in some of best fruit and vegetable agricultural growers. Baskets of bluberries are found at my Farmer’s Markets.
The memory of blueberries baked into a crisp in the Pacific Northwest. I recreated this lovely treat at home and it’s easy to do. Living in the dry, arid environs of Los Angeles area has precluded me from picking up fresh wild blueberries from the market, but I have found solace in the intense natural flavor from local berries, they make a bright, quick crisp.
This recipe is one of the best I have ever encountered, no joke. It came from an vintage Saveur Magazine Numer 51, The California Road Trip. I am so happy I have kept all my Saveur copies for many years I subscribed. My many road trips north to Seattle area have lead me to the most amazing blueberries. This crisp recipe from the Trnindad area is like no other. So simple but the crispy-sweet crust is the winning part of the recipe.
Just a bite of this crisp takes me back, it hopefully will evoke a memory of your own, a comforting time now easily recreated in a dish. Enjoy!
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