Cuisine Eric

Chock full of veggies and loaded with herby flavorful pesto, this dish is nourishing yet light at the same time. It won accolades at our son's home as 'California Healthy'! Pesto: 3/4 cup pecans 3.5 oz fresh basil leaves 3 cloves garlic, peeled 1/3 cup grated Parmesan cheese 1/2 cup extra virgin olive oil Juice 1/2 lemon 1 red bell pepper, sliced 1 zucchini, sliced half moon 1 yellow summer squash, sliced half moon 1 bag snow peas 1 bunch asparagus 1 broccoli crown 1 lb favorite pasta shape, I used Lumaconi 1-1/2 lb peeled, deveined large shrimp, 20-24/lb 1 pint grape tomatoes, halved lengthwise Parmesan cheese for garnish Cut stems from broccoli into bite sized pieces and set aside. Cut crown into small flowerets. Set aside flowerets in a bowl. If asparagus is large, trim an inch off the end and then peel the lower half of each stalk.   Cut the lower half of each stalk into 3/4-inch pieces and set aside with broccoli stems. Set aside the asparagus tips with the broccoli fl...

Here is another great recipe using Jake & Amos' Hot Garlic Mushrooms.  They are power-packed flavor bites that kick up this Southwestern chicken number, and can be used in many other recipes. This dish is a saucy chicken, pepper and sausage melange with Southwestern notes, and goes so well with a fancy rice, or any grain. Its is fast and easy to prepare and so flavorfully satisfying. 1 lb boneless, skinless chicken thighs, quartered (I used pasture raised) 2 Tbsp favorite Southwestern or Cajun spice mix 1/2 lb good Italian sausage, sliced 1/2-inch   1 Jalapeño pepper, minced 1/2 green bell pepper sliced 1/2 orange bell pepper, sliced 1 medium yellow onion, sliced 2 cloves garlic, minced 1 cup Jake & Amos’ Hot Garlic Mushrooms, drained 1 cup chicken broth 1 Tbsp cornstarch plus 2 Tbsp water 1 Tbsp butter Marinate the chicken with the spice mix for at least an hour, or overnight covered in the refrigerator. About 45 minutes before ready to eat, sauté the sausage in a lig...

Jake and Amos' Hot Garlic Mushrooms are a spicy, garlicky, pickled whole button mushroom that pack a kick of flavor and rich mushroom oomph. Jake & Amos is an Amish food provider out of Pennsylvania, and I found a jar of their kickin' mushrooms at a small grocer in mid-state NY while visiting our cousins. I should have bought more, but being not far from PA, we might find some around us. I suppose any other well-spiced pickled mushroom would do well. Here, the zing of these nice bite-sized mushrooms, along with their minced garlic and red pepper flakes is nicely balanced with the herb notes of pesto sauce and the cooling calm of sour cream.  A simple but fun dish prepped quickly on a work night and sure to satisfy. 1/2 lb favorite pasta 1 cup Jake & Amos’ Hot Garlic Mushrooms, drained 1 cup pesto sauce 1/2 cup sour cream 1/4 cup shredded Parmesan cheese, for garnish Cook pasta in well salted water until just al-dente.   Reserve 1/2 cup cooking water and drain pasta. Re...