This is an uncooked pasta sauce from Puglia region of Italy that makes the best use of summer ripe tomatoes. It is important to use either the green onion or garlic, but do not use both. Serve the pasta hot and the sauce at room temperature to maintain the fresh, vibrant quality of the dish.
Category: Ingredients
Chicken with Lemon and Basil Cream Sauce
This chicken dish hails from when I was working as a personal chef. The sauce was stored separate from the chicken in the refrigerator and clients could simply arrive home, warm the chicken and the sauce then dress with the fresh basil and lemon zest right before serving. I also found that the dish was one that froze well, and I would package single serving portions that could be pulled from the freezer when needed. I recommend that entrées stored in the freezer be used within 1 to 2 weeks for best results.
Radish Salad Lugano
In looking for an easy, fresh and new salad to serve as a side dish for the holidays I considered the humble, yet beautiful radish. Radish Salad Lugano features the 3 C’s essential for a holiday side dish – color, crunch and cinch! Holiday Bijouxs are back in swing.
Pumpkin Cobbler
In my relentless recipe search for all things pumpkin to fill the Thanksgiving table, I discovered Pumpkin Cobber, and have never looked back. It’s pumpkin pie sans the crust, instead with a sweet, soft puffy cobbler crust that cradles the spiced pumpkin filling. Another holiday Bijouxs just in time for Thanksgiving.
Old-Fashioned Country String Beans
The Bijouxs holiday table would be incomplete without offering this endearing rendition of country French green beans, haricots verts à l’ancienne. French cut string beans are tossed with butter, freshened with lemon juice and accented with shallots and parsley: another recipe from the treasured Bijouxs archive.
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