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

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