Catering
Amador Vintage Market
Beth’s Foodie Friends Blog

Category: Main Course

Ribollita Traditional Tuscan Soup

Ribollita Soup

This soup means "boiled again" referring to the peasant roots of eating the soup over many days.

  By Beth Sogaard

  • Yields: 8 servings (4 quarts)
Vegetable Lasagna

Vegetable Lasagna

Your family will never know how many vegetables you packed into this lasagna!

  By Beth Sogaard

  • Yields: 10 servings
Chicken roulades

Prosciutto Stuffed Chicken Roulades

These are sassy little chicken rolls that are easy to make, with endless possible flavors.

  By Beth Sogaard

  • Yields: 2 servings
Hazelnut Crusted Rack of Lamb

Hazelnut Crusted Rack of Lamb

This is so easy and so delicious you'll want to make lamb more often.

  By Beth Sogaard

  • Yields: 4 servings
Best Turkey Brine Ingredients

Brine for Turkey

The brine can be made a full week ahead, if desired. After brining the turkey should be cooked within 24 hours.

  By Beth Sogaard

  • Yields: 2 1/2 quarts
Farro Salad with Golden Beets and Mushrooms

Farro Salad with Mushrooms & Golden Beets

Serve with grated Asiago or Parmesan cheese. In the fall you can serve this warm like a pilaf, or stir into good stock for a soup.

  By Beth Sogaard

  • Yields: 6 servings
Duck confit

Duck Confit with Lentil Ragout

A traditional French bistro recipe that is perfect for fall.

  By Beth Sogaard

Balsamic-Roasted Whole Chicken

Balsamic-Roasted Whole Chicken

This classic chicken dish from Modena showcases balsamic vinegar.

  By Beth Sogaard

Chicken Pot Pie

Chicken Pot Pie

Chicken pot pie is one of the ultimate comfort foods. Shredded chicken, sliced mushrooms in a creamy sauce covered in puff pastry ~ what's not to love?

  By Beth Sogaard

  • Yields: 6 servings
Texas BBQ Beef Ribs

Texas Beef Ribs

This spicy mopping sauce moistens beef while soaking in southwest flavors.

  By Beth Sogaard