Year: 2015

Grilled Fresh Herb Pork Tenderloin

Grilled Fresh Herb Pork Tenderloin

Fresh herbs permeate the pureed marinade with flavor; it’s just not the same with reduced amounts of dry herbs.

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Ethiopian Chicken Stew

Ethiopian Chicken Stew

Depending on brand, berbere spice blend can be rather spicy! The one that we use (Penzeys Spices) is so hot that we only use 1 tablespoon of berbere. The original recipe called for 3 to 5 tablespoons, so learn from us (start with less) and adjust to your heat tolerance.

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Grilled Tandoori Chicken Thighs

Tandoori Chicken Thighs

Tandoori chicken is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but it can also be prepared easily on a traditional grill. Serve with grilled seasonal vegetables and keep the stove/oven off tonight!

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Broiled Salmon with Curried Chutney

Broiled Salmon with Curried Chutney

We usually have a jar of mango chutney in the pantry or refrigerator since it’s great for a last minute company appetizer served over cheddar cheese. This sauce is so easy, deeply flavorful and wonderful with the salmon.

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Mexican Deviled Eggs

Mexican Deviled Eggs

Sometimes you just want a little change from the original. These have become our new favorite version with a south of the border twist.

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Buffalo Wing Hummus

Buffalo Wing Hummus

We love just about anything “buffalo wing” flavored and this hummus is no exception. Serve with carrots, celery and red pepper strips for a satisfying snack.

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