February - 2017

Chef

Cynthia Westfall

Special Night, Beef Wellington for Two

Special Night, Beef Wellington for Two

Beef Wellington always reminds me of "The Two Fat Ladies". It was the first time I ever saw it prepared and I thought it looked so good. So we had a dinner party at our house and I made it, just like they did. Since that time it has become a meal we really enjoy and use often when entertaining at home. The prep is what takes time and can be done a day in advance. Sometimes I make the liver pate, but other times I buy it at the grocery store. Keeping it really easy. Here is my

Turkey Meatball Soup w/ Chicken and Greens

Turkey Meatball Soup w/ Chicken and Greens

This is a soup that is really filling and tasty. It is time to harvest greens and I have plenty growing. So, I harvested a mixture of Collards, Arugula and Kale. The flavor in this soup comes from browning the chicken first and building on that flavor. You can always add more vegetables or a different variety rather than the greens. I hope you will enjoy this. This soup freezes well and the flavors will develop even more after reheating. Ingredients: (serves 8 with some left

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

This is such an easy dish to prepare and has so much flavor. You can pair this with a simple salad or grilled/broiled asparagus or green beans and quartered tomatoes. I like to use either turkey Italian sausage or chicken Italian sausage. It's leaner than pork and equally as tasty. You can add more vegetables and a quinoa/bean combo for a vegetarian version. Ingredients: (4 servings) 4 Portobello Mushrooms 5 oz. Baby Spinach 1 med. Red Bell Pepper (orange or yellow is great

Slow Cooked Lamb Shanks

Slow Cooked Lamb Shanks

This is my type of comfort food. Of course both my husband and I enjoy lamb. This dish is great to make in the slow cooker. The house smells so good while this is cooking. If you are not a lamb eater then you can substitute with beef shanks. Start these in the morning and let them cook on low for 8 hours or on high for 4 hours. The meat just falls off the bone. I like to serve this with a side of Risotto. Ingredients: (serves 2, but more may be cooked for more people or for

Vegetables are the star in Pasta Primavera

Vegetables are the star in Pasta Primavera

When we have pasta at our house, I like to include a vegetable side along with a salad. In this case, the vegetable side is within the pasta dish. I made fresh whole wheat pasta for this dish. If I didn't feel like making fresh then I would either buy fresh made pasta in the refrigerated section or use a whole grain dry linguine. For the Primavera part, I like to add a mix of vegetables. I vary the vegetables. It depends on what I have available from the garden or what is fre

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