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fresh365 skip to main skip to sidebar 1 08 2010 final post hi all just one last quick note to thank you so much for your support and wonderful feedback i will no longer be updating here but would like to direct you to the new fresh365 www fresh365online com much to my dismay your current fresh365 feed will not update automatically so please manually update your feed to http www xfruits com fresh365 id 86920 or for individual content feeds http www fresh365online com recipes rss xml or atom xml http www fresh365online com photography rss xml or atom xml http www fresh365online com ask e rss xml or atom xml see you over at the new fresh365 posted by fresh365 at 13 56 4 comments 1 01 2010 a new fresh365 please visit www fresh365online com for the all new fresh365 happy 2010 posted by fresh365 at 19 35 3 comments 12 22 2009 warm winter wishes i am so looking forward to the coming holidays and 11 days of vacation beginning tomorrow i haven t taken such a large amount of time off without traveling since winter break in college i plan to visit with family and friends catch up on some reading and sleep it won t be all play and no work however as i have a huge to do list with redesigning fresh365 at the top we will see if snuggling in bed wins out and how much actually gets done either way i am very excited about the coming year and can t wait to share all my plans with you whenever they arrive i hope you have a happy and safe holiday much love a few note worthy holiday recipes pan roasted cauliflower eggplant roll ups exotic mushroom gravy fall panzanella with pomegranate dressing leek cauliflower risotto arugula chicory salad with grapefruit and pine nuts posted by fresh365 at 12 40 13 comments labels misc 12 18 2009 grandma s gravy remember that time i told you the story about the silly little irish girl who went to college and smothered her pasta in prego well that same silly girl also thought gravy was what you put on a turkey at thanksgiving yes she used to eat turkey i told you she was silly turns out when you are italian gravy is way more than a condiment it is a way of life it runs through your veins pores seeping with basil and garlic it is stashed by the pound in your freezer for impromptu family get togethers which most certainly call for trays of ravioli and red sauce if you are not lucky enough to be born italian you will have to do the next best thing marry the cutest italian boy you can find if you are lucky like me you husband will have a sweet grandma who doesn t know just how good her cooking is but is always willing to share part two of this story goes something like this about a month back i made this gravy one sunday afternoon i didn t look at the recipe card as i knew it by heart garlic tomatoes olive oil and basil we enjoyed it that night and my husband proclaimed this might be better than grandma s gravy proud that i could finally live up to the family name i didn t realize until later that i had left the can of water out of the original recipe now i am not saying one recipe is better than the other i am much smarter than that and wouldn t want to lose my status as favorite daughter in law yes i am the only one but i will say one thing the irish girl can whip up a mean batch of gravy grandma s gravy serves one big italian family 3 t olive oil 5 garlic cloves minced 2 28 oz cans pastene kitchen ready peeled tomatoes 1 can water optional 1 bunch basil coarsely chopped salt and pepper to taste in large sauce pan heat olive oil over medium add garlic and sauté 3 4 minutes until garlic begins to brown add tomatoes water if using and basil cover and simmer at least 2 hours season to taste posted by fresh365 at 11 01 11 comments labels sauce dressing simple vegan 12 15 2009 parmesan cracked pepper crackers when the wonderful vicki of simply hue asked me if i would like to share a few holiday recipes with her readers i immediately thought of this brie recipe it is a crowd pleaser and the idea of updating it for the season seemed like something everyone would enjoy along with an excuse for me to eat brie for dinner i made it for friends this past weekend along with my favorite roasted red pepper dip both are ridiculously simple which is perfect when you have a room full of people you can t wait to catch up with of course i needed something to scoop up all this goodness with and i have had these cracked pepper crackers in the back of my mind for some time now i really enjoyed the bite of pepper which paired wonderfully with the simple flavors of the roasted red pepper dip enjoy the parmesan cracked pepper crackers recipe below and visit simply hue for my baked holiday brie 3 minute roasted red pepper dip and more holiday inspiration from vicki parmesan cracked pepper crackers makes 3 dozen crackers adapted from various sources 1 2 c flour 1 4 c whole wheat flour plus more for dusting 1 1 2 c grated parmesan cheese about 6 oz 4 t unsalted butter softened 1 2 stick 1 2 t salt plus additional for garnish 1 1 2 t cracked black pepper plus additional for garnish 1 2 t milk or water preheat oven to 350f in a food processor combine the flour cheese butter salt and pepper pulse 4 5 times until the mixture is crumbly with the motor running add 1 t milk continue adding milk 1 t at a time until the dough forms into a ball place dough to a lightly floured surface and roll into a 1 16 thick rectangle cut into 1 squares and gently transfer to a baking sheet dough will puff up a bit when baked so pierce each square 2 3 times with a fork if desired sprinkle with additional salt and pepper and transfer baking sheet to oven bake 12 15 minutes until the ends just begin to brown remove from oven and allow to cool before serving store sealed in the fridge for up to 3 days posted by fresh365 at 14 18 11 comments labels breads dough entertaining misc 12 13 2009 3 onion soup you might think this soup is another feeble attempt for me to profess my love for the mandoline and while i couldn t go through this post with out at least mentioning it i swear i ll keep the mandoline obsession talk to a minimum in reality my love of onion soup runs deep holding the torch as my favorite soup for 20 years running these days it is rarely enjoyed outside my home as with most soups which are usually not vegetarian friendly which perhaps making it even more of a treat with each bowl hours after meal time my tongue is still tingling with a bit of pain from a taste or two i couldn t resist sneaking from the pot but the punishment is so worth it 3 onion soup serves 4 4 medium onions sliced thin 4 large shallots sliced thin 3 t butter 1 t olive oil 1 c red wine 1 t sherry 1 t flour 4 c water or vegetable broth 1 2 t pepper 1 2 t salt 4 one inch slices ciabatta bread 1 oz gruyere cheese cut into thin slices 2 t chopped chives in a large pan heat butter and olive oil over low heat add onions and shallots and cook 45 50 minutes stirring occasionally until brown and caramelized pour in red wine and sherry scraping brown pits off bottom of the pan whisk in flour until smooth add water pepper and salt to taste add less salt if using vegetable broth increase heat to medium low and allow to simmer 10 minutes arrange bread slices on a baking sheet top with gruyere and broil 2 minutes until golden brown and toasted divide soup among four serving bowls top each with a slice of bread sprinkle with chives and serve immediately posted by fresh365 at 20 53 12 comments labels soup vegis 12 11 2009 pan roasted cauliflower december is one of my favorite times of the year my birthday a handful of friends birthdays christmas vacation days visiting with friends who are in town snowboarding and a lot of shopping will all be crammed into the next 3 weeks yes it is packed and i feel a bit stressed but instead of complaining about the jammed parking lots and inevitable snow i have decided to take a different approach i am smiling at the twinkling lights cranking the holiday tunes and planning gifts i know will bring smiles to my families faces i am enjoying every minute and speaking of enjoyment let s talk cauliflower perhaps a few of you are thinking ehh cauliflower but there is something special magical even that happens to this unassuming vegetable when it is roasted unlike most others it holds its structure while the edges brown into a magnificent color and caramelized flavor it is barely breakfast right now but i am day dreaming about my lunch leftovers i hope my excitement is contagious for cauliflower and well december because they both can be so wonderful just give them a chance pan roasted cauliflower serves 4 as a side dish 1 4 c pine nuts 1 large head cauliflower cut into tiny florets 2 t olive oil juice of 1 2 lemon 1 t ground mustard 1 2 t salt pepper to taste 2 t chopped chives in a large sauté pan add pine nuts over medium heat and cook stirring often 5 7 minutes until toasted transfer pine nuts to a serving bowl place pan back on heat and add cauliflower olive oil lemon juice ground mustard and salt cook 10 12 minutes shaking or stirring every few minutes until cauliflower is golden brown transfer cauliflower to the serving bowl with pine nuts season to taste with pepper and top with chives posted by fresh365 at 08 05 19 comments labels simple vegan vegis older posts home subscribe to posts atom fresh365 a collection of vegetarian recipes focusing on seasonal organic and local products in season now broccoli cauliflower celeriac celery grapefruit jerusalem artichokes mushrooms oranges papayas parsnips pears pomegranates red cabbage sprouts sweet potatoes tangelos tangerines more subscribe posts atom posts all comments atom all comments about me email flickr facebook tools what s in season metric conversion substitutions by season summer fall winter spring year round by category appetizer beans blog favs breads dough brunch casserole dips spreads eggs entertaining fruit grains happy hour harvard farmers market holiday misc pasta polenta potato 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