Apple, Peach or Plum Cake Cockaigne

Wednesday, October 14, 2015


Zucchini Sauce

Wednesday, October 14, 2015


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


Baked Apples with Fennel

Wednesday, October 14, 2015


Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

Butternut Squash Casserole

Wednesday, October 14, 2015

Source: 

Carrot Top Soup

Wednesday, October 14, 2015

Courtesy of:  Sage Culley

1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional 

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...

Go Back


Beans autumn habanero parmesan gouda pecans vanilla wafers chicken dinner salad peas Cider cream cheese butter maple shallots carrot fronds watercress goat Cheese kohlrabi sour cream coeur a la creme dill beet peach honey vegetarian Jerusalem artichoke bread pudding egg noodles carrot tops walnut oil potatoes bbq shrunken heads melon maple syrup bruschetta fritter sandwich crisp celery root radish Corn cilantro Spread dijon anise rhubarb sesame carrots jack cheese ramps apples Salad tart cauliflower nectarine cornmeal verde Swiss Chard olives carrot top shelling baby bok choy Dressing celery hearts pumpkin cream onion buckwheat compote kirsch remoulade anchovy chives chicken poblano arugula Spinach coriander almonds spelt prosciutto buttermilk pudding sausage feta mushroom pancake Side tomatoe plums hickory sweet chocolate chorizo gazpacho Soup Tomatillos Recipes Poblano Chili chili chili peppers yellow onion tomato corn pie daisy tuscan Shitake Mushrooms sweet potato syrup slaw gratin couscous biscuits polenta cockaigne fennel bacon Vegan flank gruyere radishes Farmers' Market asparagus dilly tomato juice garlic absinthe chimichurri latkes barley Butternut beef creme hazelnuts frittata stuffing plum conserve muffins imam bell pepper reggiano Tomatoes lettuce Chevre green pepper leeks paste bloody mary brown sugar mushrooms fennel seeds sauce snow peas onions pecan fennel bulb cucumber cake vegetable fondue steak strata wasabi chilies kluski curry blueberry beet greens berry shitake celebration pork chop fritters gorgonzola spring parmigiano kalamata strawberries sour swiss mustard greens wrap pine nuts peppers zucchini roasted pears caesar jam eggs okra turnips chimmichurri Apple pepper wheat flour coconut milk walnuts cheese pesto Salsa tenderloin tomato sunchokes Squash heavy whipping cream artichoke thai pasta bosc tostadas blue cheese Drinks egg turnip chiles vinaigrette bayeldi jack beets bok choy green beans meatballs shiitake rouille Leek celeriac baguette pie cranberry cointreau scallions coeur Cranberry Beans yogurt basil crepes pineapple gin bean Rice wine vinegar Potato sherry strawberry collins scapes casserole plum tomatoes chipotle currants knots Eggplant pork Kale Bread pickled Greens tortillas beer panzanella sandwiches cantaloupe oats lemon grass bulgar wheat white beans bulgar mint capers Red Onion spiced winter squash almond milk fraiche flank steak