Recipes brought to you by the Snohomish Wedding Guild
Cabbage Patch Soup
1 lb Ground Beef 1 ½ cps. Diced Onion
2 16oz cans Red Kidney Beans 1 ½ cps. Diced Celery
2 16oz cans Diced Tomatoes 1 ½ tsp Salt
4 cups Water 1 tsp Hot Chili Powder
4 cups Cabbage cut in 2in pcs. ½ tsp Black Pepper
Brown ground beef into little balls in a fry pan. Drain Grease after meat is cooked; add celery & onion to the pan, sauté lightly.
In a 4 Quart pan add Cabbage, tomato, kidney beans, water, meat, and spices. Bring to a boil, then simmer uncovered for 2 ½ hours.
Open everyday 11:00 to 7:00 for TO GO, Curbside or Delivery
Della Terra Spring Vegetable Risotto
Serves 4-6 as an appetizer or side dish
6 1/2 cups (about) chicken broth or vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
½ yellow onion, small dice
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
Steamed fresh artichoke hearts (recipe below)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving
½ lemon, zested and juiced
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic.
Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute.
Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes.
Stir in asparagus, peas (if using fresh), artichoke hearts, and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer.
Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese, lemon zest and juice and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper to taste.
How to Cut and Cook an Artichoke
1 or more large globe artichokes
2 cloves of garlic
1 bay leaf
1 slice of lemon
1 Cut of the tips of the petals: If the artichokes have little thorns on the end of the petals, take a kitchen scissors and cut of the thorned tips of all of the petals. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
2 Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.
3 Remove small petals at the base: Pull off any smaller petals towards the base and on the stem.
4 Cut off excess stem: Cut off excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them.
Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.
5 Rinse the artichokes: Rinse the artichokes in running cold water. While you rinse them, open up the petals a little so that the water does get inside more easily. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)
6 Set up a pot with some water, aromatics, and a steaming basket: In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf. Insert a steaming basket.
7 Steam the artichokes: Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.
Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off.
Pull off outer petals, one at a time.
Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
Continue until all of the petals are removed.
With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into bite sized pieces.
Della Terra To Go - You can now enjoy the same chef-prepared, local and seasonal dishes that our guests enjoy at weddings and special events that we cater.
Hollywood Gooey Chocolate Chip Cookies
1/2 cup Dark Brown Sugar
1/3 cup White Sugar
1 stick Unsalted, Melted Butter
1 Egg (Room Temperature)
1 Teaspoon Pure Vanilla Extract
2 Cups All-Purpose Flour (Spooned and Level)
3/4 Teaspoon Baking Soda
3/4 Teaspoon Corn Starch
1/3 Teaspoon Salt
1 and 1/4 cup milk chocolate chips
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips. Chill dough for one hour in refrigerator.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
5. Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet.
6. Transfer the cookies to a cooling rack to cool completely. Enjoy!
Storefront is open for curbside pickup, delivery available, nationwide shipping, and accepting online orders
Navis Catering KETO Cauliflower Breadsticks
1 head of cauliflower raw
½ cup of Mozzarella Cheese shredded
½ cup Parmesan Cheese shaved
1 large egg
½ tablespoon garlic minced
½ tablespoon fresh basil chopped
½ tablespoon fresh Italian flat-leaf parsley chopped
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup Mozzarella Cheese shredded
1) Preheat oven to 425’ and line a baking sheet with parchment paper or a
silicone baking mat.
2) Rice the cauliflower buy coring it and breaking it into florets. Then place it
in the bowl of a food processor and pulse until it is the texture of rice.
3) In a large bowl, mix the riced cauliflower, ½ cup Parmesan cheese, 1 egg,
½ tablespoon fresh garlic, ½ tablespoon fresh basil, ½ tablespoon parsley,
1 teaspoon salt, and ½ teaspoon black pepper until combined and holds
together. Place the mixture onto the lined baking sheet and spread out
into a rectangle about 9X7” and ¼” thick.
4) Bake in the preheated oven for 10-12 minutes. Remove from the oven
and top with ¾ cup shredded Mozzarella cheese and return to oven to
continue baking until the cheese is melted and starting to brown. Cool
about 10 minutes and cut into “breadsticks.” Garnish with fresh herbs and
Parmesan cheese. Serve with your favorite red sauce and enjoy!
Navis Catering Kitchen is now offering curbside pickup family-style meals that feed 4-6 people.