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

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