I often cook with metaphors as my guide. I tell stories with my food. And the two recipes I feature in this post definitely fit that theme. They’re dishes that celebrate something on the outside enveloping something wonderful on the inside. A cradling of sorts of the most yummy variety. Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love? Each of these may seem uncomplicated. But I like to take everything to the next level of “bling-ness” which of course has to do with never ignoring the small details. I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.
 Why poblanos? Well, they yield ever so gently to being roasted. Keeping their structure but till fork tender, the swirling shape of their skin offers a hint of feminine beauty. Yeah, this dish definitely is comfort food.  Next on the list of nuzzling nourishment is this quick and lip-smacking appetizer I created to wake up a mid-week meal. Farm to table zucchini that are just the cutest size, (and also featuring a darling stem I just couldn’t part with,) are gently cored to receive a tangy filling of cheese, mayonnaise, spinach, and some preserved lemon which I use is so many things. Click here to get that recipe. Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes.  After making these dishes, you’ll definitely feel more like a true nurturer of others, cradling them in the best culinary hug ever! RECIPE: Beef and Vegetable Stuffed Poblanos |
 |  |
2 large poblano peppers, halved and seeded with stems still on
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
Preheat oven to 375 degrees F. Rub 1 T olive oil all over poblanos and season generously with salt and pepper. Place in a small baking dish so that the peppers are about 2 inches apart. Roast for about 20-25 minutes or until done and there is slight blistering.
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
RECIPE: Spinach Stuffed Zucchini Wrapped in Proscuitto
Serves 4 - 6 / click here for printable recipe
 |  |
4 medium sized slender zucchini of uniform width and at least 6 inches long, halved and seeds scraped out
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
Preheat oven to 375 degrees F. Rub the olive oil all over the zucchini halves using hands. Not soaking but covered. Lay them on a foil lined baking sheet. In a bowl combine the rest of the ingredients except for the prosciutto slices and rosemary. Stuffing mixture should be thick. Add more mayo or spinach as desired. Divide the stuffing evenly and press into the 8 halves. Sprinkle with a bit more salt and pepper if desired. Wrap each half with the prosciutto and bring it around tightly to seal by pressing the meat together. It should stick. Lay rosemary sprigs over and then roast for 20 minutes. Remove and eat!
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
2 Comments
I am touted as a recipe developer and food consultant, which means that I am basically a mad scientist, sans the crazy glasses and radiation-proof rubber gloves. The rest of the image is somewhat true as I do hunch over my creations and laugh with a sinister gurgle when one of my imagined dishes actually comes to life with success.
One of my favorite tools in the lab is a simple immersion blender. Good cooking happens through an understanding of chemistry which is then manipulated with through a myriad of preparation methods. Why serve something whole when you can turn it into a perfectly velvety sauce, rich creamy topping, or perfect puree? The answer is, "why not?"
One of my favorite tools in the lab is a simple immersion blender. Good cooking happens through an understanding of chemistry which is then manipulated with through a myriad of preparation methods. Why serve something whole when you can turn it into a perfectly velvety sauce, rich creamy topping, or perfect puree? The answer is, "why not?"
In this case, I opted for the puree as my expression of choice. Doing so turns this green squash into an ever so light green pillow for the hearty addition of sweet corn and potatoes. A chowder of sorts with secrets. Yum.
| Of course I can't fool you. You see don't you, that I have made this recipe absolutely irresistible with the addition of a crisp and salty piece of thick-cut bacon. A little treat to pick up and crunch noisily on while in between slurping. Takes the snob-factor down a notch and the flavor meter through the roof! The secret is again, layering of flavors. You begin with cooking the zucchini to the perfect texture along with aromatics and the right seasonings. Then, after pureeing the vegetables they are added to the cream or milk and the already cooked potatoes and corn. Also, if you're so inclined you can use a fancy blender, which will make a very smooth base and not rustic like the version picture. Every mad scientist is at their core a rebel, so no one is going to chastise you for expressing yourself with another idea for making it awesome. |  |
Oh, and I can't say enough about using fresh herbs. Especially locally grown or grown yourself to bring out the vibrancy and potential of ANY dish. Not to mention how fun it is to drop them from 3 feet high onto your soup. That little act of garnishing is what makes cooking so danged fun. (Insert gurgling laugh, here...)
RECIPE: Creamy Zucchini Potato Corn Chowder
Serves 4-6 / Click here for printable version.
6 C small cubed zucchini unpeeled
4 C of small cubed unpeeled golden potatoes
1/3 C sweet white onion, chopped finely
6 strips thick cut bacon
½ large jalapeño, chopped finely
1 15 oz package frozen corn
1 chicken bouillon cube
3 C water
½ t of your favorite herb salt medley
4 t + kosher salt and 1 t black pepper
½ C heavy cream (you can use milk if desired)
¼ C fresh Italian parsley
4 C of small cubed unpeeled golden potatoes
1/3 C sweet white onion, chopped finely
6 strips thick cut bacon
½ large jalapeño, chopped finely
1 15 oz package frozen corn
1 chicken bouillon cube
3 C water
½ t of your favorite herb salt medley
4 t + kosher salt and 1 t black pepper
½ C heavy cream (you can use milk if desired)
¼ C fresh Italian parsley
DIRECTIONS:
Fry the bacon until almost crisp. Remove and drain. Place the bacon grease (no more than 3 T) in a large and very hot Dutch oven. Add all the zucchini, all the onion and half the potatoes. Stir for 3 minutes until onions are transparent. In the meantime, dissolve the bouillon cube in 2 C boiling water and add to zucchini and potatoes, along with about a 2 t of kosher salt. Let simmer at a low boil until the potatoes are tender. Using an immersion blender*, completely puree the mixture in the pan, or at least until there are no visible chunks. Now add the final C of water, the rest of the potatoes, the package of frozen corn, the chopped jalapeno and another t + of salt, and the pepper. Stir and cook for about 10 minutes until potatoes are slightly tender. (If you’ve cut your potato chunks very small you don’t need more than about 8 minutes to soften them. Check often.) When they’re soft, add the half cup heavy cream and a handful of the parsley. Stir everything together, then season if needed. Serve with a curl of one of the bacon slices on top.
*(You can transfer to a blender and add a little water and blend but it will be a very smooth soup and probably not appear like the rustic version in the photo above.)
Fry the bacon until almost crisp. Remove and drain. Place the bacon grease (no more than 3 T) in a large and very hot Dutch oven. Add all the zucchini, all the onion and half the potatoes. Stir for 3 minutes until onions are transparent. In the meantime, dissolve the bouillon cube in 2 C boiling water and add to zucchini and potatoes, along with about a 2 t of kosher salt. Let simmer at a low boil until the potatoes are tender. Using an immersion blender*, completely puree the mixture in the pan, or at least until there are no visible chunks. Now add the final C of water, the rest of the potatoes, the package of frozen corn, the chopped jalapeno and another t + of salt, and the pepper. Stir and cook for about 10 minutes until potatoes are slightly tender. (If you’ve cut your potato chunks very small you don’t need more than about 8 minutes to soften them. Check often.) When they’re soft, add the half cup heavy cream and a handful of the parsley. Stir everything together, then season if needed. Serve with a curl of one of the bacon slices on top.
*(You can transfer to a blender and add a little water and blend but it will be a very smooth soup and probably not appear like the rustic version in the photo above.)
Or in other words, the controlled chaos of homemade pizza pies.
Yeah, you're saying, "whine, whine, whine. What could be so hard about making pizza." Well, nothing is hard, really, but there are a few details here and there that are rites of passage. And last night, because of two wonderful friends and a husband who agreed to do the dishes, we have a couple of stories to tell and photos to share.
We started this a few months ago; gathering innocently enough to make a slew of Turkish recipes courtesy Margaret Rossetti and her recent trip to the cradle of civilization, and now we're hooked on mastering some of the simple but important culinary techniques we haven't, well, mastered. A pizza seemed like a tame conquest. But wait until you scatter a bit of corn meal on a 500 degree pizza stone, without protective eye wear, and you will get a feeling for the ups and downs of dough, determination, and deliciousness.
It started with the basics: bring dough (some from Fresh Market, some from Trader Joe's...gotta say Fresh Market's dough is hand's down easier to work with and roll out), and the fresh fixings of our choice. When you're cooking at Margaret's there is no, "good enough." So our pizza sauce, olive oil, and accoutrements including the pizza peels, were all top notch. I encourage you not to skimp on any of these details.
As I arrived with my bread board and my grandmother's rolling pin in hand, we wasted no time before beginning on appetizers. Delving into a lovely group of zucchini, we began by slicing them lengthwise, then grilling, then cooling them, and rolling them up with a filling of feta, olive oil, lemon and fresh herbs. We topped them with lemon zest and ate them for energy. (You'll see the photos and I will get a copy of the recipe to acknowledge and share). It was a good way to warm up to the main course.
Now preparing the toppings is just plain fun. From funky mushrooms to whole milk mozzarella, to spinach and herbs from the garden and gigantic summer tomatoes, all that was missing was a bit of Italian music and local red wine. (We quickly found a CD with a bit of Andrea Bocelli so all was not lost!) Even rolling out the dough was pretty easy. We topped it with a layer of olive oil and a layer of the finest pizza sauce and then stacked away with all the pretty stuff. You can omit the sauce and add ANY TOPPING YOU WOULD LIKE. We especially moaned with pleasure over the addition of macerated fresh garlic. Now that is the BOMB.
However, the fun waned a bit when it was time to cook them. Why? Well, when it was time to schlep our pies into the oven, we underestimated how tricky it is to slide it off the peel or the board and into the oven. (We later learned that you use corn meal like water when it comes to greasing the pathway. We got the hang of it by the 4th pie!) Oh well. That's when you get out the pizza cutter and simple pre-slice and serve. No one need know you inverted a good half of the first pie onto the stone nearly blinding us with smoke and enlisting a "what's burning?" from the peanut gallery in the next room. "Everything is fine, drink your wine." we shouted, and sure enough, after 9 to 12 minutes we were in cheesy, herby, tomatoey, meaty and crusty heaven.
WINE: Just so you know, we served it with a Layer Cake Primitivo Zinfandel. Transcendent...
Yeah, you're saying, "whine, whine, whine. What could be so hard about making pizza." Well, nothing is hard, really, but there are a few details here and there that are rites of passage. And last night, because of two wonderful friends and a husband who agreed to do the dishes, we have a couple of stories to tell and photos to share.
We started this a few months ago; gathering innocently enough to make a slew of Turkish recipes courtesy Margaret Rossetti and her recent trip to the cradle of civilization, and now we're hooked on mastering some of the simple but important culinary techniques we haven't, well, mastered. A pizza seemed like a tame conquest. But wait until you scatter a bit of corn meal on a 500 degree pizza stone, without protective eye wear, and you will get a feeling for the ups and downs of dough, determination, and deliciousness.
It started with the basics: bring dough (some from Fresh Market, some from Trader Joe's...gotta say Fresh Market's dough is hand's down easier to work with and roll out), and the fresh fixings of our choice. When you're cooking at Margaret's there is no, "good enough." So our pizza sauce, olive oil, and accoutrements including the pizza peels, were all top notch. I encourage you not to skimp on any of these details.
As I arrived with my bread board and my grandmother's rolling pin in hand, we wasted no time before beginning on appetizers. Delving into a lovely group of zucchini, we began by slicing them lengthwise, then grilling, then cooling them, and rolling them up with a filling of feta, olive oil, lemon and fresh herbs. We topped them with lemon zest and ate them for energy. (You'll see the photos and I will get a copy of the recipe to acknowledge and share). It was a good way to warm up to the main course.
Now preparing the toppings is just plain fun. From funky mushrooms to whole milk mozzarella, to spinach and herbs from the garden and gigantic summer tomatoes, all that was missing was a bit of Italian music and local red wine. (We quickly found a CD with a bit of Andrea Bocelli so all was not lost!) Even rolling out the dough was pretty easy. We topped it with a layer of olive oil and a layer of the finest pizza sauce and then stacked away with all the pretty stuff. You can omit the sauce and add ANY TOPPING YOU WOULD LIKE. We especially moaned with pleasure over the addition of macerated fresh garlic. Now that is the BOMB.
However, the fun waned a bit when it was time to cook them. Why? Well, when it was time to schlep our pies into the oven, we underestimated how tricky it is to slide it off the peel or the board and into the oven. (We later learned that you use corn meal like water when it comes to greasing the pathway. We got the hang of it by the 4th pie!) Oh well. That's when you get out the pizza cutter and simple pre-slice and serve. No one need know you inverted a good half of the first pie onto the stone nearly blinding us with smoke and enlisting a "what's burning?" from the peanut gallery in the next room. "Everything is fine, drink your wine." we shouted, and sure enough, after 9 to 12 minutes we were in cheesy, herby, tomatoey, meaty and crusty heaven.
WINE: Just so you know, we served it with a Layer Cake Primitivo Zinfandel. Transcendent...
CLICK to find us on FACEBOOK!
Searching for a special recipe? Use ingredients as KEY words and find one of our delicious recipes FAST!
RSS Feed
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
Archives
May 2020
June 2019
April 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
June 2018
May 2018
April 2018
March 2018
February 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
July 2015
June 2015
May 2015
April 2015
March 2015
February 2015
January 2015
December 2014
November 2014
October 2014
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014
December 2013
November 2013
October 2013
September 2013
August 2013
July 2013
June 2013
Categories
All
12 Winter Recipes
Acorn Squash
Anise Glaze
Appetizers
Apple Butter Walnut Spice Cookies
Apple Rice Salad
Apples
Artichoke Hearts
Artichoke Stuffed Chicken
Asian Sauces
Bacon
Bad Experiments With Food
Baked Beans
Baked Chicken
Baked Cod
Baked Fish
Bananas
Bean Stew
Beef Gravy
Beef Sate
Beef Stew
Beets
Bing Cherry Cookies
Biscuits
Black Beans
Blackberries
Blueberries
Blueberry Muffins
Blueberry Pie
Blueberry Sauce
Bourbon Bread Pudding
Bourbon Caramel Sauce
Brandied Cherries
Bread Pudding
Bread Sticks
Breakfast
Broccoli Slaw
Brown Rice
Brown Sugar Chicken
Brown Sugar Pork Ribs
Brunch
Bruschetta
Brussel Sprouts
Burgers
Butter
Butternut Squash
Cactus Pear
Candied Beets
Cantaloupe And Oranges
Caramel
Caramelized Bananas
Carnitas
Carrot
Cauliflower
Cheese
Cheese Pasta
Cheese Stuffed Chicken
Cherries
Cherry Chutney
Chicken
Chicken Burgers
Chili
Chipotle Chicken
Chocolate
Chocolate Chip
Chocolate Muffins
Chowder
Christmas
Chutney
Cinnamon Rolls
Coconut Milk
Cod
Coffee Chili Steak Rub
Cognac Roasted Veggies
Cold Vegetable Salad
Comfort Food
Cookies
Cooking With Friends
Cooking With Wine
Corn Muffins
Corn Pudding
Corn Salad
Cranberries
Cranberry
Cranberry Chocolate Cookies
Creamy Soup
Creamy Zucchini Soup
Crepes
Cuban Inspired
Cucumber Relish
Cucumber Salad
Custard
Date Muffins
Dates
Desserts
Diet
Dinner
Easy Dinners
Easy Soups
Eggplant
Enchilada Hand Pies
Enchiladas
#fabin40
Farmers Market
Fennel
Figs
Filet Mignon
Fire Roasted Tomatoes
Fish Sauce
Football Food
Fried Eggplant
Fried Green Tomatoes
Fruit
Garnishes
Ginger
Gingersnaps
Girlfriends
Gluten Free
Golumpkies
Granny Smith Apples
Grapefruit Pear Slaw
Grape Relish
Halibut
Hand Pies
Heirloom Carrots
Heirloom Tomatoes
Herb Butter Roasted Chicken
Herbs De Provence
Holiday Recipes
Ice Cream
Indian Food
Italian Chicken
Italian Food
Italian Meatballs
Jalapenos
Jam
Kalamata Olives
Lake Norman Magazine
Lamb
Lamb Meatballs
Lamb Stew
Lemon
Lemon Cookies
Lemon Cream Sauce
Lemon Crumble Bars
Lemon Custart
Lemon Pasta
Lemon Tart
Lemon Thyme
Lemon Vinaigrette
Lentil Salad
Lime Ginger Honey Syrup
Lime Juice
Ling Cod
Main Dishes
Mandarin Oranges
Maple Bourbon Plum Sauce
Maple Syrup
Marinara
Meatballs
Meatloaf
Meat Loaf
Meat Sauce
Mendelbrot
Mexican Food
Microgreens
Minestrone Soup
Mini Pepper Poppers
Mint
Mint Caper Salsa
Mirepoix
Muffins
Mushrooms
Mushroom Soup
Nectarine Spice Cake
No Bake Cookies
Oatmeal
Omelet
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Oranges
Orzo Pasta
Pad Thai
Pancakes
Parmesan Chicken
Pasta
Pasta Salad
Pastry
Pastry Class
Paula Deen Quick Rolls
Peach Galettes
Peanut Bean Sprout Fried Rice
Peanut Butter Cookies
Peanut Butter Mousse
Peanut Crusted
Pecan Scones
Penzeys
Pesto
Pesto Mashed Potatoes
Pickled Slaw
Pie Disasters
Pineapple
Pineapple Salsa
Pizza
Pizza Dough
Plum Sauce
Poached Fish
Poached Pears
Poblano Peppers
Pork Belly
Pork Carnitas
Pork Chops
Pork Loin
Pork Or Chicken Salad
Pork Ramen Stir Fry
Port
Port Wine
Port Wine Reduction
Potatoes
Potato Gratins
Pot Pies
Pound Cake
Preserves
Prosciutto
Proscuitto
Puff Pastry
Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Pumpkin Muffins
Pureed Parsnips
Purple Asparagus
Purple Sweet Potatoes
Quinoa
Radicchio
Radish Fennel Salad
Raisins
Rice-a-roni Beef Soup
Ricotta
Roasted Beet Salad
Roasted Tomatoes
Roasted Vegetables
Rosemary Chicken
Rules For Dieting
Salad-dressing
Salmon
Salmon Patties
Salsa
Sausage
Sausage Casserole
Sausage Rolls
Sauteed Fish
Scone
Seafood
Sesame Oil
Shortcake
Shortcut Desserts
Shrimp
Shrimp Linguini
Side Dish
Side Dishes
Slow Cooker
Slow Roasted Chicken
Snap Peas
Soup
Soups
Sour Cream Raisin Pie
Southern Fried Chicken
Spaghetti
Spanish Rice
Speculoos Cookie Butter
Spicy Orange Chicken
Spinach
Sriracha Sauce
Steak
Stew
Stews
Stir Fry
Strawberries
Strawberry Glaze
Stuffed Manicotti
Stuffed Peppers
Stuffed Puff Pastry
Sugar Cookies
Superbowl Food
Sweetened Condensed Milk
Sweet Peppers
Sweet Pickle Vinaigrette
Sweet Potatoes
Sweet Potato Pancake
Syrup
Taco
Thai Flavors
Thai Peanut Sauce
Tilapia
Tomatoes
Trail Mix
Trout
Truffles
Turkey And Ground Beef
Turkey Meatballs
Turnips
Twisted Puff Pastry Rounds
Tzatziki Sauce
Veal Stew
Vegetables
Vegetable Salads
Vinaigrette
Vodka Sauce
Wedding Food
White Fudge
White Wine Cream Sauce
Yellow Split Peas
Yogurt
Zoodles
Zucchini