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

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