Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015

Adapted from:  Bon Appetit

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

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.

Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

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

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

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 

Panzanella Salad

Wednesday, October 14, 2015


Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

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

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley

Go Back


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