For the cornbread… 1 1/4 cups coarse yellow cornmeal, such as Goya 3/4 cup all-purpose flour 1/4 cup sugar 1/4 cup chopped fresh sage leaves 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 teaspoon baking soda 1 stick plus 1 tablespoon unsalted butter, divided 1/4 cup whole milk 1 cup low-fat buttermilk 2 large […]
Sage Cornbread Stuffing with Chicken Apple Sausage and Pecans Read More »
8 cups organic Mesclun Mix 4 farm fresh eggs ½ pound new potatoes, sliced thin on a mandoline 2 cups toybox cherry tomatoes, halved 1 english cucumber, diced 2 oz blue cheese, crumbled 2 oz strong, hard cow’s milk cheese, such as Cantal or Farmhouse cheddar 2 oz. fresh chevre, crumbled 1 tsp. whole grain
Chez Papa Inspired Salade Boyard Read More »
1 ½ cups dried cannellini beans 1 tsp. salt 1 red onion, coarsely chopped 2 cloves garlic, crushed 4 boneless chicken breasts 4 cloves garlic, crushed 2 tbsp. roughly chopped rosemary Zest of 2 lemons ½ tsp. red chile flake ½ c. olive oil ½ cup black olives, pitted and coarsely chopped 3 large red
Italian Cannellini Bean and Tuscan Chicken Salad Read More »
2 cups Red Quinoa, cooked* 1/3 cup red onion, sliced thin 3 cups organic Baby Spinach, cleaned 6 medium crimini mushrooms, cut into ½ inch dice 1/3 pound London Broil, cut into ½ inch dice 1 ½ tablespoons Sherry or Red Wine Vinegar 6 tablespoons extra virgin olive oil, divided salt and pepper to taste
Warm Quinoa with Spinach, Mushrooms and Steak Read More »
2/3 cup Red Quinoa 3 cups Kale of your choice, leaves sliced into ribbons, ribs finely diced 1 medium carrot, peeled and grated 1/3 cup walnuts, toasted and roughly chopped ¼ cup grated Mahon, Parmigiano, or Pecorino Cheese juice of 1 large lemon 3 tablespoons extra virgin olive oil salt and pepper to taste Bring
Red Quinoa with Raw Kale and Mahon Cheese Read More »
14 oz. butternut squash, skin on, roughly chopped 1 ½ cup packed brown sugar 4 large eggs generous pinch salt 1 cup whole wheat flour 1 cup plus 2 Tbsp. all purpose flour 2 tsp. baking powder ½ cup toasted walnuts 1 tsp. ground cinnamon 1 tsp. vanilla extract ¾ cup extra virgin olive oil
Butternut Squash Muffins Read More »
4 cups flour 2 tsp. salt 5 whole eggs 1 egg yolk 2 ½ lbs. pumpkin or butternut squash 1 ½ cups freshly grated parmesan cheese ½ tsp. nutmeg ½ tsp. pepper 1 cup butter, softened 1 bunch fresh sage, 1 tbsp. finely chopped, the remaining leaves left whole ¼ cup canola oil Preheat oven
Pansotti of Pumpkin with Brown Butter Sage Sauce Read More »
12 ripe Black Mission Figs or Adrianic Figs 3 tbsp. balsamic vinegar 2 oz. mascarpone cheese salt and pepper to taste 12 mint leaves, chiffonaded Preheat oven to 475 degrees. Cut figs in half vertically and place on a parchment lined baking sheet, cut side up. Sprinkle with salt and pepper. Carefully spoon over
Balsamic Roasted Figs with Mascarpone and Mint Read More »
Steak and Marinade: 1 bunch oregano 12 sprigs thyme 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/4 cup olive oil 6 garlic cloves, finely chopped 1 small jalapeno, seeded and minced 1 tablespoon sugar 1 teaspoon ground cumin 1 teaspoon kosher salt 2 lbs. flank steak 2 teaspoons olive oil, for cooking Salsa: 1
Flank Steak with Herbed Tomato Salsa Read More »
2 lb. peaches, at room temperature, and cut into 8 wedges Sea salt and freshly ground pepper 4 teaspoons finely minced fresh thyme 1/4 cup balsamic vinegar 2/3 cup extra virgin olive oil 5 oz. goat cheese, placed in the freezer for 10 minutes 8 cups arugula Cut proscuitto slices in half crosswise and arrange
Grilled Peach and Prosciutto Salad with Goat Cheese Crostini Read More »
