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


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