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Recipe Corner

Food Tip of the Week: Celery

Next time you want a delicious snack, try a few stalks of crunchy celery. It is excellent when eaten raw or with vegetable dips. There are 2 main types of celery: Pascal and Golden Heart. Pascal, also known as green celery is the more popular in the United States. Celery has been commercially grown for […]

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Food Tip of the Week: Clementines

   From ancient times Clementines have been called the crown jewels of the mandarin family. The name mandarin applies to a number of citrus fruits that have a peel that is easily pulled from the flesh. Sometimes called zipper skinned, clementines were once referred to as kid-glove oranges because it was said that a lady […]

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Food Tip of the Week: Fennel

Fennel… is it an herb or a spice? There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green feathery foliage. Florence Fennel also called finocchio is cultivated throughout the Mediterranean and the United States. It has a broad bulbous base that’s treated as a vegetable. This type […]

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Apple Butter Pumpkin Pie

Active Time:  10 MinutesTotal Time:  35 MinutesYield:  Makes 8 servings Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry […]

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Recipe Corner: Butternut Squash Soup

Butternut Squash Soup Ingredient List 1 (1 1/2 pound) butternut squash, peeled seeded, and roughly chopped2 Granny Smith apples, peeled, cored, rough-cut3 tablespoons olive oil3/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup small diced onion1/2 cup small-diced carrot1/2 cup small-diced celery1/2 cup small-diced leeks2 tablespoons minced shallots1 tablespoon minced garlic2 teaspoons apple cider vinegar11/2 […]

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