Summer Gazpacho with Garlic Croutons and Cumin Crème Fraiche 1 small orange bell pepper, seeds and ribs removed, cut into a ¼ inch dice 1 small yellow bell pepper, seeds and ribs removed, cut into a ¼ inch dice 1 serrano pepper, seeds and ribs removed, finely diced 1 small red onion, cut into ¼ […]
Heirloom Tomato Gazpacho Read More »
12 oz. zucchini, cut into ½ inch pieces12 oz. yellow squash, cut into ½ inch pieces2 T. olive oilRomesco Sauce:1 medium tomato, halved crosswise and seeded1 small red bell pepper1/4 cup plus 2 tablespoons extra-virgin olive oil3 tablespoons sliced almonds1 garlic clove, minced1/2 teaspoon crushed red pepper flakes3 tablespoons coarse dry bread crumbs2 tablespoons sherry
Grilled Zucchini with Romesco Read More »
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces 3 1/2 cups chopped onions 2 garlic cloves, minced 4 15-ounce cans cannellini (white kidney beans), rinsed, drained 1 1/2 cups root beer (preferably artisanal) 3 tablespoons apple cider vinegar 3 tablespoons mild-flavored (light) molasses 2 tablespoons tomato paste 2 tablespoons Dijon mustard 1 1/2 teaspoons
Root Beer Baked Beans Read More »
Pasta Salad with Grilled Corn, Roasted Cherry Tomatoes and Basil Vinaigrette 1 cup orzo, about 6 ounces ¼ cup champagne vinegar½ cup loosely packed basil leaves ½ clove of garlic ½ teaspoon salt Pinch of pepper ½ cup olive oil 1 ear of yellow, white or bi color corn 1 pint of toybox cherry tomatoes,
Pasta Salad with Grilled Corn, Roasted Cherry Tomatoes and Basil Vinaigrette Read More »
Crust: ½ cup (8oz) unsalted butter, cut into ½ inch cubes ¼ cup powdered sugar ½ tsp. vanilla 1 cup all purpose flour 1/8 tsp. kosher salt ½ cup chopped walnuts, almonds or hazelnuts Filling: 1 quart fresh ollalieberries 1 cup water 3 tbsp. corn starch 1 cup sugar Place the flour, sugar,
Olallieberry Pie with Walnut Crust 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 »
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 »
