COLD GRILLED HEIRLOOM TOMATO SOUP WITH CRAB AND CHIVES
INGREDIENTS: 2 pounds heirloom tomatoes 1 small sweet onion or red onion, cut in eighths through the root 1 slice country-style bread Zest and juice of 1 orange or 2 teaspoons sherry vinegar 2 teaspoons extra-virgin olive oil 1/8 teaspoon fine sea salt Ground black pepper, to taste 4 ounces lump crab meat Chopped fresh […]
Cherry Blueberry Crumble-Top Pie
INGREDIENTS: 1 pound cherries (about 4 cups), pitted 2 cups blueberries 1 tablespoon lemon juice 1/2 plus 1/3 sugar, divided 3 tablespoons cornstarch 1/2 cup all-purpose flour 1/4 cup quick-cooking oats 1 1/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 4 tablespoons cold unsalted butter, cut into chunks 3 tablespoons buttermilk or regular milk […]
Grilled Tomato and Romaine Salad
INGREDIENTS: 4 long, thick slices crusty country bread 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 large clove garlic, split 3 hearts of romaine, halved lengthwise 4 large red tomatoes 4 medium yellow tomatoes 2 small red onions, halved 3 tablespoons red wine vinegar 3/4 teaspoon fine sea salt 3/4 teaspoon ground black pepper […]
SUMMER BERRY SALAD WITH MINT SUGAR
INGREDIENTS: 1/4 cup fresh mint, chopped 2 tablespoons sugar 1/2 (16-ounce) container organic strawberries, hulled and chopped 1 (6-ounce) container organic blackberries 1 (6-ounce) container organic blueberries 1 (6-ounce) container organic raspberries METHOD: Crush mint and sugar in a mortar and pestle until well-blended (or place sugar and mint in a blender or food processor […]
GRILLED CORN SALAD WITH GREEN BEANS AND TOMATOES
INGREDIENTS: 1 teaspoon Dijon mustard 3 tablespoons sherry vinegar 1/4 cup extra virgin olive oil Salt and pepper 4 ears corn, grilled 1 pound green beans, blanched and cooled 1 pint cherry or grape tomatoes, halved 1/2 red onion, thinly sliced 1 cup basil leaves, thinly shredded 4 ounces ricotta salata, shaved METHOD: Prepare vinaigrette […]
Tangy Buttered Beets And Beet Greens With Dijon
INGREDIENTS: 1 1/2 pound beets, with stems and greens attached 2 tablespoons butter 2 tablespoons Dijon mustard 1/4 teaspoon fine sea salt, to taste 1/4 teaspoon ground black pepper METHOD: Roughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets […]
Spring Salad With Strawberries And Creamy Orange-Avocado Dressing
INGREDIENTS: 3 green onions, roughly chopped 1/2 avocado, peeled and pitted 1/2 cup orange juice 1/8 teaspoon sea salt 1/8 teaspoon ground black pepper 3 ounces spring greens or mesclun mix 1 cup sliced fresh strawberries 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler METHOD: Puree green onions, avocado, juice, salt […]
Braised Chicken With Fennel And Apples
INGREDIENTS: 2 tablespoons extra-virgin olive oil 12 small bone-in, skin-on chicken thighs Salt and pepper, to taste 1 large yellow onion, roughly chopped 4 cloves garlic, finely chopped 1 fennel bulb, trimmed, cored and sliced 1 cup dry white wine 2 cups apple cider 3 Granny Smith apples, cored and sliced 4 sprigs thyme 4 […]
Roasted Vegetable Salad with Citrus-Ale Vinaigrette
INGREDIENTS: Salad 2 large carrots, cut into 2-inch chunks 2 golden beets, peeled and cut into 1 1/2-inch chunks 2 rutabagas (about 1/2 pound each), peeled and each cut into 6 wedges 1 large parsnip, peeled and cut into 2-inch chunks 1 sweet onion, cut into 6 to 8 wedges 1 sweet potato (8 to […]
Green Pea Guacamole
INGREDIENTS: 1/3 cup roughly chopped cilantro 1 (16-ounce) bag frozen green peas, thawed 1 avocado, peeled, pitted and roughly chopped 4 green onions, sliced 3 gloves garlic 4 tablespoons lime juice METHOD: Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and puree until smooth. Transfer to a […]
