threeovens

Home cooking with flavor and style

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Dilled Chickpea Salad

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Recently a new grocery store opened up around here. Well, maybe not exactly a grocery store, but not a farm stand either. It’s called North Shore Farms. It’s like Trader Joes or Whole Foods, I guess. I was all excited to try it because I like to think I am buying local and organic foods whenever I can afford that option. I find a big difference and I feel better about what I am feeding my family. They had lots of grand opening sales, and I was happy about that.

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Grilled Mussels and Clams

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grilled mussels and clams

I think mussels and clams must be my husband’s favorite food.  I swear he requests them all the time.  I like them also, but only in an appetizer portion.  I’d also need a nice large tossed salad or something to go with.  For my better half, I just need to make a nice sauce and break off a piece of fresh Italian or French bread.  Happy, happy, happy. Continue reading

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Beet and Tomato Salad

beet and tomato salad

This recipe is designed to use those pretty and colorful heirloom tomatoes.  I just had red compari tomatoes, but I did have some colorful grape tomatoes.  The contrast of colors is just delightful; dark red in the beets, lighter red for the tomatoes and, of course, yellows and oranges from the grape tomatoes.
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gnocchi with chicken


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Baked Gnocchi with Chicken

About This Recipe

For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400; this recipe is baked at 425. A Dutch oven would work well too. I have saved a step and used a rotisserie chicken, but any cooked chicken will do, so this is great for transforming leftovers.

gnocchi with chicken

Pozole


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Pozole Verde with Only Pork

pozole with pork

I have been dying for the longest time to make pozole.  The fact that I didn’t really know what it was didn’t stop me.  Okay, I knew it was some sort of stew, made with pork and hominy (mote).  I’ve bought hominy a few times, but somehow used it for something else instead of my beloved pozole.  I’ve also had pork before.
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