Category Archives: Beth’s Recipes

Making cooking while traveling easy

Roasted Cauliflower With Feta, Almonds and Olives

Ingredients 1 medium head of cauliflower (about 2 1/2 pounds), cut into florets Olive oil Kosher salt and black pepper Pinch of red-pepper flakes (optional) 1/2 cup sliced almonds 3/4 cup crumbled feta ½ cup roughly chopped green olives or … Continue reading

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Skillet Chicken With Tomatoes, Pancetta and Mozzarella

Ingredients 3 ½ pounds bone-in, skin on chicken pieces 2 teaspoons kosher salt 1 teaspoon black pepper 1 tablespoon extra-virgin olive oil 5 ounces pancetta, diced 3 garlic cloves, thinly sliced 2 anchovy fillets ¼ teaspoon red pepper flakes 1 … Continue reading

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Flatbread Pizza

Crisp, cracker-crusted flatbread, topped with any pizza toppings. The crust can be made ahead and frozen, then topped and baked just before serving. Flatbread Ingredients: 3 1/2 cups AP Flour 2 tsp salt 1 1/2 cups water, lukewarm 1 tbsp … Continue reading

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Sweet and Salty Grilled Pork

Forget miserable pork chops! Pork shoulder is the answer to delicious, moist pork. Ingredients 1 ½ pounds boneless pork shoulder Kosher salt and black pepper ¼ cup soy sauce 3 tablespoons brown sugar 2 garlic cloves, finely chopped 1/2 cup … Continue reading

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Thai Cucumber Salad

INGREDIENTS Dressing • 1/3 cup rice vinegar • 2 Tbsp granulated sugar • 1 tsp toasted sesame oil • 1/4 to 1/2 tsp red pepper flakes • 1/2 tsp salt Salad • 2 large cucumbers • 1-2 green onions INSTRUCTIONS … Continue reading

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Fresh Blueberry Cobbler

Ingredients • 3 cups fresh blueberries • 1 cup sugar • 1 cup all-purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • 1 cup milk, slightly warmed • ½ teaspoon vanilla extract • 1 stick butter, melted … Continue reading

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Tuscan Farro Soup

INGREDIENTS 2 tablespoons extra virgin olive oil 1 large onion, chopped 2 celery stalks, chopped 2 carrots, chopped Salt and pepper 1 tablespoon minced garlic 1 cup farro*, spelt or barley 15 oz can cannellini beans 15 oz can tomatoes, … Continue reading

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