Recipes

Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

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