Blackened Trout

Submitted by Faith Rosenberg

  • 1 tsp. paprika
  • ½ tsp. each crumbled diced sage, ground cumin, garlic
  • powder, granulated sugar and salt
  • ¼ tsp. ground red pepper (cayenne)
  • 2 to 3 pieces rainbow trout

Coat a nonstick pan with cooking spray and 1 tsp. olive oil. Combine all the ingredients in a large zip lock bag.  Add trout and coat the fish.  Add the fish to the prepared skillet, skin side down.  Cook four to five minutes and flip.  Continue cooking another four to five minutes.  This fish is a quick, easy, healthy and delicious meal.

See other recipes.

0 Comments/by

Spinach Cole Slaw Salad

Submitted by Heather DiVencenzo


  • 1 package of fresh spinach
  • 1 package of coleslaw mix
  • 8 scallions
  • 2 packages of ramen noodles (oriental and chicken 3 oz. each) DO NOT COOK
  • 1 package slivered almonds
  • 2 tablespoons sesame seeds

In a large bowl mix together one package of spinach (remove the stems) and package of coleslaw mix. Chop up scallions and toss into salad. Open Ramen noodles, but DO NOT COOK. Coarsely crush noodles and put flavor packets aside for the dressing. Toast in a skillet and cool the slivered almonds and sesame seeds.

For the dressing:

  • ¾ cup of oil
  • 1-teaspoon salt
  • 1-teaspoon pepper
  • 4 tablespoons sugar
  • 6 Tablespoons white vinegar
  • 2 season packets from Ramen noodles

***Just before serving add the coarsely crushed noodles, almonds, sesame seeds and dressing.  Toss and enjoy!

See other recipes.

0 Comments/by

Spinach Fettuccini Salad

Submitted by Susan Azzarello

  • ¾ lb. Feta cheese
  • 1 lb. spinach fettuccini (or fusili), cooked al dente,
  • drained and cooled
  • ¼ c. chopped red onion
  • ½ c. drained and chopped sundried tomatoes
  • 1 c. Kalamata olives, pitted
  • 3 c. thinly sliced baby spinach


  • ½ c. virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 1 clove garlic, crushed
  • ½ tsp. salt
  • Freshly ground black pepper to taste

Crumble feta cheese over pasta. Add red onion, sundried tomatoes, olives and spinach; toss.  Combine dressing ingredients and mix well.  Pour dressing over pasta, toss well.  Can be served at this point but best kept marinating overnight in refrigerator.  After sitting overnight pasta absorbs much of the dressing. Can add additional dressing before serving. Makes 8 -10 servings.

See other recipes.

0 Comments/by

Raspberry Spinach Salad


  • 1 to 2 bags greens (can be spinach)
  • 1 pt. raspberries or blueberries or any desired fruit
  • 6 to 8 green onions chopped
  • ½ to ¾ c. chopped pecans


  • ¼ c. sugar
  • ¼ c. honey
  • 1 Tbsp. dry mustard
  • 1 ½ tsp. dry ginger
  • 3 ½ Tbsp. lime juice
  • 3 ½ Tbsp. water
  • ¾ c. canola oil

Blend and refrigerate dressing ingredients. Mix greens, berries, green onions and pecans.  Add dressing and toss well. Serve immediately.

See other recipes.

0 Comments/by

Gena’s Big Salad

Submitted by Gena Page

Salad Ingredients:

  • 1 lb. mixed spring greens
  • One container of grape or cherry tomatoes sliced in
  • half or 3 chopped tomatoes or sliced Roma tomatoes
  • 1 can artichoke hearts – drained very well and sliced
  • Shredded carrots – handful
  • 3 green onions – diced (optional)
  • 1 c. grated fresh/shredded Parmesan cheese
  • 1 lb. cooked bowtie pasta
  • 1 c. toasted pine nuts (or a whole bag of slivered
  • almonds – toasted)
  • Vinaigrette dressing (see below)


  • 1 c. extra virgin olive oil
  • ¼ c. mild white vinegar (rice wine or champagne
  • vinegars are good)
  • Half of fresh lemon
  • 1 clove minced garlic (optional)
  • 1 tbs. Dijon mustard
  • 1 tsp. of dry Italian seasoning blend (or tbs. chopped
  • fresh basil)
  • Salt and pepper to taste

Blend all ingredients together except the OLIVE OIL.  Then, slowly stream olive oil into mixture while whisking it. *Dressing tastes best if you can make a day ahead and refrigerate.  Shake well before adding to salad.

Salad directions:
Mix dressing together
Cook pasta al dente and drain
Toast nuts and cool
Put ½ dressing on the warm pasta, so it marinates.
Before serving salad, mix remaining salad ingredients together and add rest of dressing then toss.
Can be made ahead (I’ve even done overnight, covered), but don’t add dressing until just before serving.

See other recipes.

0 Comments/by

Bok Choy Salad

Submitted by Lori Lynn

Combine and Sauté:

  • 2 packages of Ramon Noodles (crushed)
  • 1-cup almonds (sliced)
  • 2 oz sesame seeds
  • ½ cup butter
  • Bring dressing to boil and cool:
  • ¼ cup white vinegar
  • ½ cup sugar
  • ½ cup oil
  • 2 tbsp soy sauce

3 heads of bok choy
1 bunch of scallions

Toss all of the above together right before serving.

See other recipes.

0 Comments/by

Tortilla Soup

Submitted by Dina DiPietro

Chop the following ingredients and sauté in oil in large soup pots:

  • 3 carrots
  • 1 onion
  • 1 celery stalk
  • ½ red pepper
  • Pour the following in pot with all juices:
  • 2 cans black beans (15oz)
  • 1 can corn (15oz)
  • 1 can minced green chilies (4oz)

Add quart of chicken broth.

Cook until carrots are soft.

Add ½ cup uncooked rice.

Simmer until done. Can add cilantro to taste.

Spices to taste:


Black pepper

Chili Powder

Cumin Paprika

See other recipes.

0 Comments/by

Spaghetti and Meatball “Stoup”

Submitted by Alissa Schneider

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 carrot, peeled and chopped into small pieces
  • 1 medium yellow skinned onion, chopped
  • 2 small ribs celery from the heart, chopped
  • 3 cloves garlic, chopped
  • 3 cups tomato sauce or 1 (14-ounce) can + 1 (8-ounce) can
  • 3 cups chicken stock, available in a box on the soup aisle
  • 1-pound ground beef, pork and veal mix (meatloaf mix)
  • ½ cup grated cheese, Parmesan or Romano, plus more to
  • pass at the table
  • ½ cup Italian bread crumbs, a few handfuls
  • 1 large egg, beaten
  • 2 tablespoons chopped parsley leaves
  • ½ pounds spaghetti, broken in half
  • 1-cup basil leaves, torn or shredded
  • 1 loaf Italian crusty bread, for dunking

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and sauté 5 minutes. Add tomato sauce and stock and cover the pot.  Turn up heat and bring to fast boil.
While soup comes to a boil, mix the ground meat with cheese, breadcrumbs, egg and parsley.  Roll into 1 ½ to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to boil then stir in spaghetti, reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove “stoup” from the stove. Serve soup with bread and cheese.

From Rachael Ray

See other recipes.

0 Comments/by

Tortellini and Spinach Soup

Submitted by Michelle Luciano

  • 2 T olive oil
  • 2 ounce pancetta, finely diced
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 9 cups chicken broth
  • 2t dried Italian herb blend
  • 9-ounce best-quality commercial spinach or cheese
  • tortellini
  • 1 can (28 ounces) crushed tomatoes packed in puree
  • 8 ounces fresh spinach, rinsed well, stemmed and coarsely
  • chopped
  • Salt and black pepper to taste
  • 1 cup freshly grated Parmesan cheese

Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion; stir frequently, until browned, 10 to 15 minutes.  Add the chicken broth and Italian herbs.  Bring to a boil and stir Tortellini.  Simmer uncovered until tortellini is cooked, about 10 minutes. Stir in the crushed tomatoes and simmer another 5 minutes.  Add the spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper.

Ladle the hot soap into bowls and top with a liberal sprinkling of grated Parmesan.

I make this soup all the time; it only takes about 30 minutes. It is from Cold Weather Cooking by Sarah Lee Chase.  My picky Italian husband doesn’t like the tortellini to get over cooked, so I leave them on the side and add them as I serve the soup.

See other recipes.

1 Comment/by

Ginger Pumkin Bisque

Submitted by Frannie Danzinger

  • 1/4 cup chopped shallots
  • 1/2 cup chopped yellow onions
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons walnut oil
  • 1/4 cup unbleached, all purpose flour
  • 4 cups chicken broth (prefer organic with no MSG)
  • 1/2 cup apple cider
  • 16 ounce canned pumpkin (most canned pumpkin comes in
  • 15.5 ounce cans.  I usually buy a second can and add
  • just a drop more.)
  • 1/3 cup pure maple syrup (not Aunt Jemima)
  • 2 whole bay leaves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 cup half and half
  • 1/2 teaspoon Vanilla

In a 3-quart saucepan cook shallots, onions and ginger in hot walnut oil over medium heat until tender, but not brown.  Stir in flour.  Add chicken broth and cider all at once.

Cook and stir over medium heat until thickened and bubbly.  Stir in pumpkin, maple syrup, bay leaves, cinnamon, thyme, pepper and cloves.  Return to boiling; reduce heat.  Cover and simmer for 20 minutes.  Remove from heat. Discard bay leaves.   Cool slightly.  In a food processor or blender, cover and blend mixture in 3 or 4 batches.

Return soup to the saucepan. Stir in half and half and vanilla. Heat through but DO NOT BOIL. Makes 8 cups.

A few notes:  You can cook and blend the pumpkin mixture up to 24 hours ahead and chill.  To serve, just heat the soup, stir in the half and half and vanilla, and heat through, but DO NOT BOIL.

Enjoy!  This is my Favorite Recipe!!!

See other recipes.

0 Comments/by