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

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