whispering pines conference center

401 Victory Highway, West Greenwich, RI 02817 | (GPS 27 Loutitt Lane West Greenwich, RI 02817)

W. Alton Jones Campus | wpines@etal.uri.edu – 401-874-8100

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Rhode Island Seal

Grilled Steak Salad with Beets and Scallions

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Grilled Steak Salad with Beets and Scallions

A recipe from the Kitchen of Whispering Pines   Ingredients: Aioli: 1/2 cup beef or chicken stock or low-sodium chicken broth 1 large egg yolk 1 teaspoon Dijon mustard 1/2 cup vegetable oil 2 teaspoons fresh lemon juice 1 small garlic clove, finely grated Kosher salt, freshly ground pepper 1 freshly ground pepper Salad: 1 […]

chicek provencal

Chicken Provençal

A recipe from the Kitchen of Whispering Pines Ingredients: 1 pound ripe plum tomatoes 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use 1/4 cup all-purpose flour 2 tablespoons vegetable oil 1 teaspoon minced garlic 1 flat anchovy fillet, mashed to a paste 1/2 cup dry white wine 3/4 cup chicken […]

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Cauliflower Steaks with Olive Relish and Tomato Sauce

A recipe from the Kitchen of Whispering Pines Ingredients: 1 large head of cauliflower 1/2 cup pitted oil-packed black olives, finely chopped 3 sun-dried tomatoes, thinly sliced 3 1/2 tbsp. olive oil, divided, plus more 2 tbsp. chopped flat-leaf parsley 1 tsp. fresh lemon juice , Kosher salt and freshly ground black pepper 3 garlic […]

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csm

Crab Stuffed Mushroom

A recipe from the Kitchen of Whispering Pines   Ingredients: 1⁄4 cup olive oil or 1⁄4 cup melted butter 24 large white mushrooms 12 ounces flaked crabmeat 4 tablespoons finely chopped onions 1 teaspoon dry mustard 1 cup shredded parmesan cheese 1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs 2 teaspoons parsley, chopped 1⁄8 […]

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Pasta with Roasted Butternut Squash and Pancetta

A recipe from the Kitchen of Whispering Pines   Ingredients: One 1 3/4-pound butternut squash, peeled and cut into 1/2-inch dice (2 cups) 1/4 cup extra-virgin olive oil Salt 3/4 pound past, we prefer rigatoni 3 ounces thickly sliced pancetta, cut into 1/4-inch dice 2 shallots, thinly sliced 12 sage leaves, torn 1/4 teaspoon crushed […]

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New England Sausage, Apple and Dried Cranberry Stuffing

A recipe from the Kitchen of Whispering Pines   Ingredients: 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups) 1 pound sweet Italian sausages, casings removed 1/4 cup (1/2 stick) butter 6 cups sliced leeks (white and pale green parts only; about 3 large leeks) 1 pound tart green apples, peeled, cored, chopped […]

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Panzanella Bread Salad

A recipe from the Kitchen of Whispering Pines   Ingredients: 4 slices of day-old sourdough bread, cubed 1/2 cup of olive oil Handful of arugula Handful of fresh basil 12 cherry tomatoes, halved 1 red bell pepper, charred, peeled and diced 1/2 red onion, thinly sliced 8 capers 1 clove garlic, smashed 3 or 4 […]

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Big Italian Salad with Grilled Taragon and Lime Chicken

A recipe from the Kitchen of Whispering Pines   Ingredients: Salad: 1 garlic clove, smashed 2 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 cup plus 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 large romaine heart, chopped 1 small head of radicchio – halved, cored and chopped 1/4 head […]

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Cavatelli with Breadcrumbs, Pancetta and Cauliflower

A recipe from the Kitchen of Whispering Pines   Ingredients: ¼ cup extra virgin olive oil Three ¼-inch slices pancetta (about 8 ounces), cut into 1 x ¼ x ¼-inch sticks (about 1 ½ cups) 1 pound dried cavatelli, cavatappi or shells 2 medium onions, diced ½ inch (about 2 cups) ½ head cauliflower, stalks […]

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Beet and Tangerine Salad with Cranberry Dressing

A recipe from the kitchen of Whispering Pines   Ingredients: 3   2 1/2-inch-diameter red beets, tops trimmed 3 large tangerines 3 tablespoons extra-virgin olive oil 3 tablespoons frozen cranberry juice cocktail concentrate, thawed 1 tablespoon raspberry vinegar or red wine vinegar 1/3 cup paper-thin slices red onion 1 large bunch watercress, thick stems trimmed   […]

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