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  1. Happy Onions

    Happy Onions

      2006 Award Winning Recipe!
      Kim Porter
      Garden Thyme at The Old Schoolhouse
      14520 SR 38 E
      Noblesville, Indiana
      Phone: (317) 714-3273
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  2. Hashed Brussels Sprouts with Poppy Seeds and Lemon

    Hashed Brussels Sprouts with Poppy Seeds and Lemon

      Revealing the secrets behind the restaurant's marvelous dishes, this irresistible cookbook includes trademark Union Square Cafe recipes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. This simple recipe has converted lots of sworn Brussels-sprout haters into devoted connoisseurs. They've turned the sprouts into comfort food by "hashing" and stir-frying them with poppy seeds. Serve with poultry, veal or beef. HarperCollins Publishers (available at
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  3. Healthy Blooming Onions

    Healthy Blooming Onions

      John Scheepers * Bantam, CT
      We've been baking halved Red or Sweet Onions for years (spritzed with olive oil, salt, pepper and grated Parmesan). Recently, we had the idea of baking them like blooming onions. They were beautiful and delicious! It's not really a recipe, but here's what we did.
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  4. Heavenly Sprouts

    Heavenly Sprouts

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    • Hopkins Inn Rösti Potatoes

      Hopkins Inn Rösti Potatoes

        The Hopkins Inn
        22 Hopkins Road, Warren, CT
        Phone: (860) 868-7295

        An enchanting 1847 Federal-style inn perched on a hillside overlooking idyllic Lake Waramaug, Hopkins Inn is famous for its award-winning contemporary Austrian cuisine. In the summer, one may dine on its shaded stone terrace overlooking the lake or, in the winter, in one of its cozy dining rooms warmed by crackling fireplaces. No celebration-worthy Ohms family event happens anywhere else (particularly Aunt Corry’s special dinner)! Open from late March through January 1st, reservations are a must. Served family style with every dinner entrée, Hopkins Inn’s Rösti Potatoes are the ultimate savory potato experience.
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    • Jan’s Cauliflower Risotto

      Jan’s Cauliflower Risotto

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      • Kristy's Thanksgiving Sweet Potato Purée

        Kristy's Thanksgiving Sweet Potato Purée

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        • Manfred’s Popeye & Olive Oil Sandwich

          Manfred’s Popeye & Olive Oil Sandwich

            Hold the Pickle
            Bantam, CT

            Another delicious creation from Manfred, this amazing vegetarian extravaganza will inspire you to grow as much spinach as you can squeeze into your garden. Make sure to try his exquisite Cream of Artichoke Soup recipe too!

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        • Marinated Anchovies with Gremolata, Fingerling Potatoes and Fried Shallots

          Marinated Anchovies with Gremolata, Fingerling Potatoes and Fried Shallots

            Mezze offers classic, seasonal American cuisine in a sophisticated atmosphere. Set in the bucolic village of Williamstown (home to the renown Clark Art Institute), it is critically acclaimed as one of the finest restaurants in the state. We so enjoyed our dinner there: each bite was perfection. For an unforgettable dinner, call (413) 458-0123

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        • Mashed Celeriac Potatoes

          Mashed Celeriac Potatoes

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          • Mexican-Style Zucchini Tacos

            Mexican-Style Zucchini Tacos

              Mexico-One Plate at a Time
              Publihsed by Simon a & Schuster
              Frontera Grill
              445 North Clark Street
              Chicago, IL 60654
              Acclaimed as America's foremost proponent of Mexico¹s diverse cuisine, Rick Bayless is chef and co-owner of Chicago¹s Frontera Grill and Topolobampo. Featuring abundant fresh vegetables, this latest of four cookbooks features creative and rather easy versions of classic Mexican dishes. For reservations at the Frontera Grill and Topolobampo, call (312) 661-1434.

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          • Nestled Baked Eggs Florentine

            Nestled Baked Eggs Florentine

              We love having Creamed Spinach leftovers so we can make lazy weekend morning Nestled Baked Eggs Florentine. If there's a crowd expected, we'll make a fresh batch of Creamed Spinach and assemble the nestled eggs in a baking dish rather than individual ramekins.

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