Store bought granola often has preservatives, artificial flavors, excessive vegetable oil and loads of sugar. Also, most companies add sulfuric acid or sulfur dioxide to help preserve the dried fruit’s vibrant color. We prefer to use unsulfured, unsweetened dried fruit; cranberries are an exception to the unsweetened rule as they are bitter without being sweetened. Homemade granola is one of our…
Rice Pilaf
When we lived in Paris this was one of the first recipes I learned to make. It’s a simple and classic french dish that is the perfect compliment to a roasted chicken. When I was learning French, cooking was my favorite way to learn the language. This method produces perfect rice every time. You will…
Green Beans with Bacon and Shallots
This is a great side for almost any main course and makes great leftovers. This recipe is ideal because you can cook the green beans ahead of time and finish them minutes before your main course is done. Cooling the beans under water will help them to keep their beautiful green color and stop them…
Sautéed Eggplant with Parsley and Pine Nuts
I made this dish for some new friends that we met sailing in DownEast Maine. Joe told me his favorite vegetable was eggplant, so when they stopped by to see us on their journey, I had to make this for him. Joe loved it and asked me for the recipe; every hostesses golden moment. I…