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

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