Monthly Archives: March 2014

Little Necks with Pancetta, Shallots, and Tarragon – no shucking required!

Little neck clams generally only have a very small amount of sand on them, to purge the clams scrub the shell in water and then place them in water for about 20 – 30 minutes for a recipe right before you … Continue reading

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Pesto- not just for pasta…

Making your own pesto is another great way to add flavor and enhance whole foods.  Because good quality basil is available year round now – it’s doesn’t have to be just a summertime condiment.  I use pesto year round in … Continue reading

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The Cape Cod Kitchen is about cooking and naturally preserving with whole foods.  You are not going to see recipes with highly processed foods.  These recipes can be changed for any dietary needs. I will also provide info on how to naturally … Continue reading

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Baked Stuffed Zebra Eggplant

One Medium sized Zebra Eggplant Zebra eggplants have no seeds and are not bitter. They are common in most major supermarkets and do not cost more than dark purple ones.  I use them because there is no need for any sort of … Continue reading

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