Friday Four – Northern Italian Inspired Mushroom Pasta
Sangiovese, the most widely planted grape in Italy is used to make this intensely dark cherry, spicy and delicious red wine.
Friday Four – Goat Cheese and Herb Stuffed Mushrooms
Pinot Noir is one of the most versatile reds for food pairing, and this dish is a perfect example of why. Its hallmark traits—light body, soft tannins, and earthy aromatics—make it a natural partner for mushrooms.
Friday Four – Pumpkin Crunch Granola Bars
Pumpkin granola bars aren’t just for breakfast— they can be dessert too: toasty oats, warm spices, fruit and seeds with a hint of caramelized sweetness.
Friday Four – Cornell Chicken and Syracuse Salt Potatoes
This chicken dish was invented in 1950 by Dr. Robert C. Baker at New York’s Cornell University to create an easy and delicious way to grill chicken.
Friday Four – Corncakes with Shrimp and Lime Jalepeno Drizzle – 080125
Perfect for a party – or a light summer dinner. This recipes sings with the flavor of summer’s best corn!
Friday Four – French Peach Galette – 072525
This easy-to-make tart is a “show stopper” when you use beautiful in season fruit!
Friday Four – Creamy Feta and Tomato Salad – 071825
Creamy Feta + Summer Tomatoes are a match made in Heaven!
Friday Four – Grilled Chicken with Summer Peaches BBQ Sauce – 071125
Peaches are rolling into the markets and farm stands and I can’t resist passing on one of my favorite ways to use them!
Friday Four – Cherry Ricotta Cake – 070425
Enjoy the wonderful cherries rolling into the market with this delicious and easy cake!
Friday Four – Irrestible Peanut Ginger Sauce – 062725
Make this easy Peanut Ginger sauce and make friends😀 You’ll find SO many uses for it!