recipes
FEBRUARY 4
National Stuffed Mushroom Day
SPINACH & FETA
STUFFED CAPS
16 oz. baby Portobellos, cleaned and stemmed
1 tbsp. olive oil
8 oz spinach, chopped
1 cup crumbled feta cheese
4 tbsp. minced garlic
Dash of salt and pepper
Preheat oven to 350°. With a dash of water,
sauté spinach over medium heat until wilted.
Set aside to cool. Arrange mushrooms, cap top
down, on a non-stick or greased baking sheet.
Drizzle with olive oil and season with salt and
pepper. Drain spinach and squeeze tightly to
remove extra moisture. In a medium bowl, mix
spinach with feta and garlic. Spoon mixture
evenly onto mushrooms and bake for 25-35
minutes, until mushrooms are cooked through.
FEBRUARY 13
National “Italian Food” Day
MOM’S CHICKEN
CACCIATORE
by Larry Rasero
1 whole cut up chicken, cut up
1 large yellow onion, thinly sliced
2 green peppers, cut into strips
2 (6 oz.) cans tomato paste
4 tbsp. butter
1/4 cup olive oil
2 cloves garlic, thinly sliced
½ cup white wine
Dash of salt and pepper
Melt butter with olive oil in a large saucepan
and heat until nearly smoking. Brown chicken
pieces in butter / oil mixture. Add onions and
peppers and cook until soft. Add tomato paste,
wine, garlic, salt, and pepper. Simmer on low,
uncovered for about 45 minutes. Cover and
simmer for another 30 minutes.