Archive for the ‘Main Courses’ Category

Tuesday Recipe From a Fan: Vegetable Penne

Tuesday, July 1st, 2014

This easy to make pasta recipe comes from a Sturbridge fan who wanted to share this delightful mix of vegetables and penne pasta. Perfect as a light summer dish with fresh veggies right from your garden. This recipe is easy to modify to include the vegetables you currently have in stock.

Vegetable Penne

Fresh Stoneware ColanderIngredients

  • 1 box penne pasta
  • 2 small zucchini, diced
  • 3 strips lean bacon (excess fat removed), diced
  • 3 diced tomatoes
  • 1 large green pepper, diced
  • 3 green onions, diced
  • 2-3 cloves of crushed garlic
  • ½ stick butter
  • ½ cup olive oil
  • Parmesan cheese


Boil the penne, according to the package instructions, with the diced bacon. Drain well. Place the zucchini, peppers and onions in a microwaveable dish and microwave until tender, about 2 minutes. Place the penne, bacon, peppers, zucchini, onions and garlic in a large bowl and mix it all together. Melt the butter and then add to it the olive oil. Pour the butter and oil mixture over the pasta and vegetable mix. Place the diced tomatoes on top and sprinkle with parmesan cheese. Note: you may wish to microwave the entire dish for a minute or two to heat the tomatoes and melt down the cheese.

For an alternate dish, omit the butter and simply drizzle lightly with olive oil or your favorite sauce. Salt and pepper to taste.

Glass Rooster Canisters Set

Stainless Steel Compost Keeper

Tuesday Recipe: Irish Feast

Tuesday, March 11th, 2014
With St. Patrick’s Day right around the corner, it is time to start thinking about celebrating with a traditional Irish feast. Whether you are Irish, French or anything in between, you and your family will love these yummy recipes straight from the Emerald Isle.
Irish Soda Bread With Currants Irish Soda Bread


  • 4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1/2 cup currants

  • Preheat the oven to 400 degrees F.
  • Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.
  • Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).
Sweet Kelly Green Sculpture
  • Place the shaped dough into a cast-iron skillet or sheet tray. Cut an “x” into the top of the round loaf, using a knife.
  • Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Colcannon – Irish Mashed Potatoes


  • 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter, divided
  • 3/4 cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste

  • Place the potato chunks in a large pot and fill with water to cover.
  • Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
  • Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
  • In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
  • Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
  • Pour the broth over the kale and leek mixture, stir and cover.
  • Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
  • Once the potatoes are fork tender, drain them and place them back into the pot.
  • Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
  • Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Kiss Me Sign Corned Beef and Cabbage


  • 1 onion, cut into wedges
  • 4 potatoes, peeled and quartered
  • 1 pound carrots, cut into large chunks
  • 3 cups water
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 (3 pound) corned beef brisket with
  • spice packet, cut in half
  • 1 small head cabbage, cut into wedges

  • Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  • Cover and cook on low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Tuesday Recipe: Pan Cooked Turkey with Spinach

Tuesday, February 18th, 2014
Turkey is a wonderful option for a chicken or pork alternative. Whether you are looking to eat healthier or are simply seeking out an easy weeknight meal that everyone in the family will enjoy, this dish combines perfectly seared turkey breast with fresh spinach, sweet pears and rich feta cheese for a combination that will make anyone smile.

  • 2 turkey breast tenderloins (1 to 1-1/4 lb.)
  • 1 teaspoon dried sage, crushed
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 6 ounce fresh baby spinach
  • 1 large pear, cored and thinly sliced
  • 1/4 cup crumbled feta cheese
Cottage Salt and Pepper Shakers
Spinach Directions

  • Horizontally split turkey breasts to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
  • Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
  • Serve turkey with spinach and pears. Top with feta cheese.
Pear Chair Pad Tree Trivet