Recipes

Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...


Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. Read More...


Carla's Raw Beet Salad

Wednesday, October 21, 2015


Courtesy of:  Carla Owens


Ingredients
4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish  Read More...


Panzanella Salad

Wednesday, October 14, 2015


 Read More...


Vegetable Fritters

Wednesday, October 14, 2015


Courtesy of: Ross Dilley of Hollyhock Hill Catering  Read More...


Autumn Crepes

Wednesday, October 07, 2015


Courtesy of:  Chef Ross Dilley


Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder Read More...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...


Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley
 Read More...



Go Back


Tags

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