Roasted Cabbage

We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.

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{name} Posted by Jessica Reilley on 09/08, 2010 at 03:30 PM

Comments (0) | Permalink | Tags: recipe | summer | cabbage |

A Local Event with Worldly Barbecue

Steven Raichlen has traveled and tasted his way along the world’s barbecue trail—from slow roasted brisket in Texas and whole roasted lamb in Argentina to ginger-turmeric prawns in Malaysia and kangaroo kebabs in Australia.

Raichlen is the foremost authority on grilling, and he’s bringing his love for live fire to WPSU’s 19th Annual Connoisseur’s Dinner on February 12, 2011. Guests will enjoy some of the world’s most authentic and flavorful recipes right off the grill while supporting their favorite public broadcasting station.

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{name} Posted by Emily Wiley on 09/08, 2010 at 10:02 AM

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Cucumber Melon Salad

Labor Day may represent the unofficial end of summer, but farmers markets continue to carry sweet, juicy produce like melons and cucumbers through the end of the month.

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{name} Posted by Emily Wiley on 09/07, 2010 at 02:03 PM

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Chicken in Mushroom White Wine Sauce

After chatting with Sandy Alexander from Mount Nittany Vineyard & Winery, I decided I had to cook with wine. It was a new and intriguing challenge that I took head on. My three friendly “guinea pigs” tasted this creation and agreed it was a hit. If you like your sauce to be a tad creamier, you can add a tablespoon or two of flour while it’s cooking. But I prefer the fluid texture against the rice and chicken.

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{name} Posted by Michele Frank on 09/01, 2010 at 02:04 PM

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    Mt. Nittany Winery
  • Elk Creek Cafe and Aleworks
  • Fasta Ravioli Company
  • Harrison's Wine Grill & Catering
  • Natures Pantry
  • Tait Farm
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