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

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