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November 2008
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April 2009

Garlic Maple Kale (a deliciously different Easter Side)


2 tbsp olive oil
1 small red onion, diced
2 tbsp Garlic Maple Rub
1 tbsp Dijon mustard
1 tbsp Cranberry Orange Vinegar
1 1/2 cups chicken broth
4 cups rinsed and chopped kale (we like to use the stems too!)
1/4 cup craisins
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and Garlic Maple Rub; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, vinegar, chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Add the dried fruit, continue boiling, uncovered, until the liquid has reduced by about half, and the fruit has softened, about 15 min. Toss in sliced almonds. Serve Hot!

Photo Credit:  Gourmet


Roasted Lamb


In a small bowl, combine the honey, mustard, Herbs de Provence and salt and pepper.  Mix well and coat the lamb. Marinate in the refrigerator overnight.  Preheat oven to 400 F Place lamb on a rack in a roasting pan.  Brown on the grill on high or bake at 450 f for 20 minutes. Roast lamb for 55 to 60 more minutes for a medium rare temperature. The internal temperature should be at least 145 F  when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.  Delicious served with Cranberry Relish.