Posts Tagged ‘stuffed’

Asparagus with Roasted Red Pepper and Prosciutto

Friday, March 21st, 2014
Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Thick juicy spears of tender asparagus, stuffed with sweet roasted red pepper and creamy aioli, and wrapped with salty savory prosciutto.  This is a great appetizer or first coarse, and can be prepared a bit in advance, served either at room temperature, or cold.  It’s also great for brunch.
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Delicata Squash Stuffed with Wheat Berries, Spinach and Cranberries

Friday, October 18th, 2013
Stuffed Delicata Squash

Stuffed Delicata Squash

Delicata Squash Stuffed with Wheat Berries, Spinach and Cranberries

This is a hearty vegetarian main dish.  Serve with roasted brussels sprouts or broccoli for a full meal.  If you’d prefer, serve this as a side to roast pork, chicken or turkey.
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Fried Zucchini Blossoms Stuffed with Goat Cheese

Friday, June 17th, 2011
Fried Zucchini Blossoms Stuffed with Goat Cheese

Fried Zucchini Blossoms Stuffed with Goat Cheese

Fried Zucchini Blossoms Stuffed with Goat Cheese

With summer here, so are zucchinis, and that means zucchini blossoms.  Stuffing them with goat cheese, coating, and frying is a delicious summer appetizer.  To help keep the oil at a consistent temperature, make sure all the ingredients are at room temperature.  I would stuff the zucchini blossoms when the cheese is cold, as it is easier to work with, and then let them come to room temperature.
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Cheesy Roast Pumpkin

Sunday, October 31st, 2010
Pumpkin Fondue

Pumpkin Fondue

Adapted from Gourmet magazine.

Last year was the first year I tried this recipe, though when I initially found it I quickly passed it on to my sister, who’s made it for a few years now.  She raved about the results, so I new I would have to try it.  I made it for our Pumpkin Spectacular – an entire meal/day devoted to all food pumpkin.  The nutty, tangy Gruyere cheese, combined with sweet cream, soft-gooey bread, and tender-sweet pumpkin flesh provides a decadent side or main dish.  Serve with some roasted meat or a fresh spinach salad to make a complete meal.
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