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


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