Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015

Adapted from:  Bon Appetit

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

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.

Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons

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

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 

Panzanella Salad

Wednesday, October 14, 2015


Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

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

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley

Go Back


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