Christina Toomey - Wednesday, February 28, 2018
1 (16 ounce) package penne
12 -15 slices bacon
1⁄2 cup sliced fresh mushrooms
2 garlic cloves, minced
1 cup grated parmesan cheese
2 cups whipping cream
1⁄2 teaspoon pepper
Bronx Greenmarket Hot sauce - Green 1⁄2 cup sliced green onion
Cook pasta according to package directions; set aside.
Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T.
drippings in skillet.
Crumble bacon and set aside.
Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
Stir in pasta, parmesan cheese, whipping cream,
and pepper; simmer over medium-low heat until sauce is thickened, stirring often. Bronx Greenmarket Hot sauce - Green Stir in bacon and green onions; serve immediately.
Christina Toomey - Tuesday, February 27, 2018
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Angry Goat Dreams of Calypso On Top Directions
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with
salt. Cover, and refrigerate 30 minutes to blend flavors.
Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and
season both sides evenly with the cumin mixture.
Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on
serving plates, and top with a generous spoonful of salsa and
Angry Goat Pepper Co. Dreams of Calypso Sauce
Store Peppers - Monday, February 26, 2018
4 tablespoons of extra virgin olive oil
1 pound of chicken, cut into bite sized pieces
1/2 teaspoon of kosher salt
freshly ground black pepper to taste
14 oz smoked sausage, sliced on the diagonal
2 cloves of garlic, minced
1 quart of low-sodium chicken broth
2 1/2 cups of heavy cream
1 pound of dried penne pasta
1 1/2 tablespoons of
Andy Roo's Cajun Garlic Seasoning
4 oz of freshly shredded parmesan cheese
1 cup of Italian flat leaf parsley, minced
Start with a large covered cooking pot.
Season chicken with salt and pepper and brown in olive oil over medium high heat.
Add sausage and continue to cook until lightly browned.
Stir in garlic and cook for for about two minutes.
Add chicken broth, heavy cream, dried pasta and
Andy Roo's Cajun Garlic Seasoning to pot. Stir together and bring to a simmer over medium high heat.
Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
Remove pot from heat and stir in parmesan cheese.
Stir in chopped parsley and sprinkle with additional
Andy Roo's Cajun Garlic Seasoning to taste.
Store Peppers - Sunday, February 25, 2018
1 lb prawns, cleaned, cut up if large
8 ounces scallops, cut in half (depending on the size)
1 cup lump crab meat
1⁄2cup dry white wine
2tablespoons olive oil
3 garlic cloves, crushed
1 (25.5 ounce) jar
Dave's Organic Hearty Marinara salt and pepper
Cook and prepare enough pasta,for 4 people, your choice of pasta.
Put wine and water in a skillet, heat to simmer point & add scallops and cook 1 minute, remove and drain.
Heat oil in the skillet, and add garlic and
stir until combined, cook 2 minutes. Dave's Organic Hearty Marinara Add all the seafood to the pan and cook 1-2 minutes.
Serve marinara over pasta and season with salt and pepper.