Ribollita Author: Plentiful Sufficiency Serves: 6 Ingredients 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped 2 cloves garlic, 1 minced and 1 whole 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes 1 Read More →

Lemon Bars Author: Plentiful Sufficiency Ingredients 1 cup flour ¼ cup confectioners sugar ½ cup melted butter 1 cup sugar ½ teaspoon baking powder 2 eggs lightly beaten 2 ½ tablespoon lemon juice 4 teaspoon grated lemon peel ½ cup coconut (optional) table spoon plus of flour Instructions Mix items 1-3 and press into 8×8 Read More →

Anna’s Orange Marmalade Author: Plentiful Sufficiency Serves: 8 Ingredients 4 large seedless oranges 2 lemons 8 cups sugar Instructions Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandolin, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a Read More →

Calamari ala The Tewksbury Inn Author: Plentiful Sufficiency Our favorite from The Tewks! Ingredients Calamari Milk (Enough to cover calamari) Cornmeal Parmesan Wondra flour Cayenne Salt White pepper Instructions Soak calamari in milk for 5 hours Cut calamari into rings Dredge in remaining ingredients 3.2.2089