Category Archives: Recipes

Natalie’s Roasted Asparagus with Hazelnut Butter

Name three vitamins that one intakes while enjoying asparagus spears. This is not a test, but feel free to answer. Natalie Stone enjoys making the now-in-season vegetable so much that she said her popular Roasted Asparagus with Hazelnut Butter recipe earns high marks on a regular basis.

The Medford Lakes, N.J. resident said the dish is a must-have at her in-law’s and is often requested at home. For those curious about the opening remark, vitamins A, C and thiamin would be three of several acceptable answers.

Read the full recipe on South Philly Review…

Natalie’s Shrimp and Lump Crab Fra Diavolo

True to her South Philadelphia roots, Natalie M. Stone, a native of the 1100 block of Titan Street, loves the Christmas season for its emphasis on goodwill and great food. Thanks to her Italian heritage, she is well-versed in both blessings and proves knowledge of the latter with her Shrimp and Lump Crab Fra Diavolo.

The Medford Lakes, N.J. inhabitant has gained Garden State-based renown for her biscotti, but this dish shows cultural pride and could help fellow Italians to make Christmas Eve’s Feast of the Seven Fishes go swimmingly. The Passyunk Square product noted that preparers can add calamari, mussels and scallops, too, to cut down on aquatic angst 20 days from now.

See recipe…

Natalie’s Pasta with Wild Greens, Ricotta and Cannellini Beans

Because it seems everyone has become a maven of the Mediterranean diet, the task of selecting a delectable dish will not cause pre-mature wrinkles. However, if one wants a true winner, Southern Italian cuisine offers a surplus of unsurpassed options, with Natalie M. Stone hoping readers will savor the flavor of her Pasta with Wild Greens, Ricotta and Cannellini Beans.

The native of the 1100 block of Titan Street has relocated to Medford Lakes, N.J. but retains an affinity for focusing on her old turf’s nutritional upkeep. The Garden State dweller values greens so much, she suggests combining favorites like broccoli rabe, escarole, kale, Swiss chard and others to this concoction, with pine nuts as another flavor enhancer. Try this, and you just might come to believe or feel more intensely that Italians do it better.

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