Recipe courtesy of Jacquelyn Buchanan, director of culinary programs at COPIA. Traditionally, crab bisque is made with the shell of the crab after the meat has been removed. This requires more time and a whole crab. The following simple recipe is quicker and makes less of a mess in the kitchen. Serves 4 to 6 […]
1 lb smoked Italian sausage (I recommend spicy, it adds a kick!) 2 yellow onions, chopped 12 cloves garlic, chopped 1 tsp dried crushed red pepper 1 cup dry white wine 8 cups vegetable broth 2 cans diced tomatoes in juice 2 potatoes, peeled and diced 2 carrots, diced 1 can kidney beans, rinsed and […]
I’ve been on a discovery kick lately, trying to familiarize myself with vegetables that I don’t usually incorporate into my diet. For example, my mom passed along an awesome recipe for celery root salad; I have to admit, I found a strange pride in having to identify the large root to the cashier at the […]
