1 lb green beans, stem ends snipped off 1 TB + 1 tsp olive oil salt and pepper 1 TB lemon juice 1/4 c chopped roasted red peppers (if jarred, then drained) 1/2 c pitted kalamata olives, chopped1 tsp
Meteorologist and Gourmet Eric Gardner shows you how to improve green beans by roasting, then adding some zesty Mediterranean flavors.
1 (10oz) pkg frozen chopped spinach 1 c Italian bread crumbs 3 green onions, chopped 3 large eggs, lightly beaten 6 TB butter, melted 1/4 c freshly grated Parmesan cheese, more for garnish 1/4 tsp
Meteorologist and Gourmet Eric Gardner prepares an easy summer dish highlighting tomatoes with a savory topping.
1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons sugar 8 ounces semi sweet chocolate, chopped 4 ounces, bittersweet chocolate, chopped 1 teaspoons instant espresso powder 1/8 teaspoon
These intensely rich and decadent chocolates are created with dark chocolate genache as their base. Salt and coffee are two ingredients that may seem unusual and are almost nearly impossible to taste in this recipe but they greatly enhance the intensity of chocolate. Quality chocolate chips can also be used.
1 salmon fillet (1 ½ pounds) Grill Seasoning (coarse salt, cracked pepper, crushed coriander seed, paprika) 1 cup Blackberry Wine – My favorite is Schadé Blackberry from Volga, South Dakota 1 cup Blackberries Pour
Julie Smoragiewicz from Dakota Thyme joins Eric Gardner in the kitchen to prepare an elegant yet easy salmon recipe with just 4 basic ingredients!
1 TB finely chopped pecans 1 shallot, chopped 2 TB butter 3 oz blue cheese 2 tsp chopped chives fresh ground black pepper Put chives, blue cheese and 1 tablespoon butter in mixing bowl. Saute pecans
Chef Clark Braun of the Alpine Inn prepares a split ribeye for two.
2 lb flank steak 1 c dry red wine 1/4 c Worcestershire sauce 1/4 c low sodium Soy Sauce 2 TB Cajun seasoning 2 TB minced garlic 2 TB tomato paste 1 tsp fresh cracked pepper Place steak in zip lock
Chef Clark Braun from the Alpine Inn shares an easy grilled flank steak recipe with a spicy Cajun flare!