Posts by moulton
Greek Shrimp, Farro and Greens with Feta
Start to finish: 50 minutes Hands on time: 40 minutes Servings: 4 Ingredients ¼ cup extra-virgin olive oil, divided 12 ounces peeled, and deveined jumbo shrimp 1 cup finely chopped onion Kosher salt 1 tablespoon minced garlic 1 cup halved cherry tomatoes 2 teaspoons red pepper flakes 10 ounces baby…
Lemongrass Chicken Soup
Serves 4 Ingredients 1 tablespoon grapeseed or canola oil 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife 1 head celery, stalks rinsed and roughly chopped 2 large carrots, peeled and shredded 2 medium onions, thinly sliced 2 Thai or serrano chiles, stemmed and minced…
Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms
Start to finish: 45 Hands on Time: 25 Servings: 4 Ingredients 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add ½ teaspoon salt to the water), divided 1 cup broccoli pesto…
Pasta with Pesto, String Beans and Potatoes
Makes 4 to 6 Servings Ingredients 6 oz or 2 bunches fresh basil leaves 1/3 cup pine nuts or walnuts or even almonds (toasted) 1 cup freshly grated Parmigiano-Reggiano 3/4 cup extra virgin olive oil 2 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste 3…
Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushroons
Start to finish: 45 minutes Hands on time: 25 minutes Servings: 4 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add 1/2 teaspoon salt to the water), divided 1 cup broccoli…
Spicy Sauteed Creole Duck Breasts
Start to finish: 1 ½ hours (40 minutes active) Servings: 6 Ingredients 1 tablespoon vegetable oil 2 ounces andouille sausage, finely chopped ½ cup finely chopped onion ½ cup finely chopped green bell pepper 1/3 cup finely chopped celery 1 tablespoon plus ½ teaspoon Creole seasoning (purchased or use the…
Look for me at the Boston Wine Expo on February 15th!
On Sunday, February 15 from 11 am to 3 pm I will be greeting visitors in the Maple Leaf Farms booth (Maple Leaf Farms is a sponsor of my show) at the 2015 Boston Wine Expo. At 3:45 pm you’ll find me demonstrating my Bistro Duck Breast recipe on Maple Leaf Farms Stage I.…
It's not too late to enter my locavore challenge!
The deadline is June 21st. The prize? I will come cook with you and we will video tape it. Watch this video for the details.
Sara's Kitchen Revelations: The Ultimate Drink Enhancer – Flavored Ice Cubes
You can freeze anything in an ice cube tray and then float it in a drink. Fruit is an excellent candidate, any kind, pureed and strained (optional – I don’t mind seeds) will make a lovely addition to a summer drink. Or herbal or regular tea. They can be added…
Sara's Kitchen Revelations – Don't throw out that leftover coffee, freeze it.
After my morning cup (well, cups) of coffee all I want on a hot summer afternoon is iced coffee and what better way to ice it then with coffee ice cubes – double whammy! or you can take it even further and throw the cubes into a blender with…