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Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce

A great way to use up your sweet red peppers: a roasted red pepper cream sauce with garlic and shallots. This simple cream sauce is great served with poultry and fish.

Roasted Red Pepper Cream Sauce
Author: Renee Shelton
Ingredients
  • 3 red peppers roasted, skinned and chopped
  • 1 shallot chopped
  • 1 clove garlic chopped
  • 1 tablespoon oil
  • 1 cup cream
Instructions
  1. Heat the oil over medium heat, and add in the shallot. Cook until softened, and add in the garlic. Cook for a minute. Add in the peppers and cream.
  2. Bring the mixture to a boil, and boil slowly for 5 minutes.
  3. Remove from heat, and puree the mixture the mixture until smooth (be careful pureeing hot liquids in a blender).
  4. Strain, and serve.

Tips for Grilling Vegetables and a Recipe for Grilled Vegetable Vinaigrette

Tips for Grilling Vegetables and a Recipe for Grilled Vegetable Vinaigrette

Grilled vegetables are best when kept simple – allowing their true flavors to burst through. They are especially nice when tossed with a light dressing just before serving, like the basic vinaigrette below.

Grilled Vegetables Tips

  1. On the grill – keep it simple.
  2. Quick cooking over high heat.
  3. Just salt and pepper, and a very light coating of oil on the vegetables. Excess oil will drip onto the flame causing flare ups that create a bitter soot coating.
  4. Split or slice larger vegetables.
  5. Cook until desired tenderness. Crisp and crunchy is good for some; full cooked and tender better for others.
  6. Pull them off as they are cooked.
  7. When finished, toss with the vinaigrette and let sit for a few minutes before serving.
Grilled Vegetable Vinaigrette
Author: Renee Shelton
Ingredients
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 shallot minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Pinch of white pepper
Instructions
  1. Whisk all the ingredients together in a mixing bowl.
  2. Toss with grilled vegetables just before arranging on a serving platter.
Basil Three Cheese Ravioli

Basil Three Cheese Ravioli

This recipe uses fresh basil and parsley with ricotta, Parmesan, and cottage cheeses.

Basil Three Cheese Ravioli
Author: Renee Shelton
Ingredients
  • 8 ounces ricotta cheese
  • 4 ounces cottage cheese
  • 1 ounce freshly grated Parmesan cheese
  • 1 tablespoon chopped basil
  • 1 1/2 teaspoons chopped parsley
  • 1 yolk
  • Salt and black pepper
  • Egg wash as needed
Instructions
  1. Place ricotta, cottage cheese, Parmesan, basil, parsley, and yolk in a mixing bowl. Sprinkle with salt and pepper. Mix until combined.
  2. Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
  3. Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
  4. Drain; serve.
Field Trips: Leucadia Encinitas Farmers’ Market

Field Trips: Leucadia Encinitas Farmers’ Market

Field Trips – Leucadia Encinitas Farmers’ Market Location, Hours, Map What: Leucadia/Encinitas Farmers’ Market and Art Fair Where: Paul Ecke Elementary School, Encinitas, CA, 92024 When: Sundays 10 am – 2 pm Source: Farm Bureau San Diego County Highlights below of this farmers market.