Season: Summer
Swiss Chard Slaw with Creamy Avocado Dressing
Ingredients: 1/4 cup very thinly sliced red onion (from about 1/4 medium onion) 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow 1 large or 2 small carrots 1 … Continue reading
View RecipeEasy Pickled Beets
Ingredients: 4 medium beets, roasted 1 cup cider vinegar 1 cup water 1/3 cup sugar 1 tsp salt 1/4 tsp dry mustard 5 whole black peppercorns Cooking Instructions: In a saucepan, bring vinegar, water, sugar, salt, and mustard to a … Continue reading
View RecipeRoasted Sweet Peppers
We think that if you have the ability to roast your own sweet peppers, do it! The flavor is amazing and you can roast something right out of your garden (or our garden)! Ingredients sweet peppers olive oil Instructions Preheat … Continue reading
View RecipeBraised Potatoes with Lemon and Chives
Ingredients: 1 1/2 lb small potatoes, halved 2 cups water 3 tbsp unsalted butter 3 garlic cloves, peeled 3 sprigs fresh thyme 3/4 tsp salt 1 tsp lemon juice 1/4 tsp pepper 2 tbsp minced fresh chives Cooking Instructions: Arrange … Continue reading
View RecipeRoasted Cherry Tomatoes
Ingredients 16 ounces cherry tomatoes, halve 2 tbsp olive oil 1 tsp minced garlic 1/2 tsp Italian seasoning salt and pepper to taste 2 tbsp fresh minced herbs (parsley, basil, or chives) cooking spray Cooking Instructions Preheat oven to 400 … Continue reading
View RecipeCorn, Fingerling Potato, and Sausage Hash
Ingredients: 3 cups fingerling potatoes, steamed and sliced in half 3 tbsp olive oil 3/4 lb Chesapeake sausage, cut in 1/4″ slices 1 small yellow onion, diced 1 cup sweet peppers, diced 4 cups corn off the cob, between 4-6 … Continue reading
View RecipeBraised Fennel
Ingredients: 2 large fennel bulbs, rinsed clean 4 tbsp butter 1 teaspoon salt 1 teaspoon sugar 2 tbsp ouzo, pastis, sambuca or other anise-flavored liqueur 1/2 cup vegetable or chicken stock 1/2 cup water 2 tbsp chopped fennel fronds Zest … Continue reading
View RecipeArugula Mint Pesto
Ingredients: 5 cups loosely packed arugula 1/2 cup fresh mint 1/2 cup toasted almonds 1/2 ounce grated Parmesan-Reggiano cheese (about 2 tbsp) 2 garlic cloves 1 tsp. lemon zest 2 tbsp fresh lemon juice 3/4 tsp salt 1/3 cup extra … Continue reading
View RecipeFresh Strawberry Pie
Ingredients: 1 sheet refrigerated pie crust 3/4 cup sugar 2 tbsp cornstarch 1 cup water 1 package (3 ounces) strawberry gelatin 4 cups sliced strawberries (2 quarts) whipped cream, optional Cooking Instructions: Unroll crust into 9-in. pie plate. Trim edge. … Continue reading
View RecipeGrilled and Glazed Carrots
Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading
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