Tag Archives | Spring 2012 Recipes


Recipe by Andy Foerstel

Makes 1 serving

¼ ounce black walnut tincture (recipe is below)
3 pineapple sage leaves
1½ ounces Rittenhouse Rye
½ ounce St-Germain
½ ounce Averna Amaro
¼ ounce green Chartreuse
3–4 frozen red seedless grapes dusted with powdered ginger

  1. To make the black walnut tincture, toast 16 shelled black walnuts. Place walnuts in jar and add 4 ounces of 100- proof vodka and 1 ounce bourbon. Let sit for 4 weeks, agitating daily.
  2. To make the cocktail, muddle sage leaves and back walnut tincture in a cocktail shaker.
  3. Add remaining ingredients (except the grapes; reserve for garnish) and shake with ice.
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Asparagus and Goat Cheese Tart
photo by Cassie Johnston

This appetizer looks elegant and timeconsuming, but it comes together in just a few minutes. The simple flavors allow the freshness of the local asparagus to shine through. Be sure to pick up recently harvested spears for the best flavor.

Recipe by Cassie Johnston

Makes 6 servings

1 sheet frozen puff pastry, defrosted
Flour, for rolling
6 ounces soft goat cheese
1 pound asparagus, woody stems trimmed
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
2 tablespoons honey
2 tablespoons balsamic vinegar

  1. Preheat oven to 400° F. On a floured surface, roll out puff pastry to a 10- by 15-inch rectangle.
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Recipe courtesy of Anna Welch

Yields 6 muffins

1 cup organic wheat bran
¾ cup milk
1 egg, beaten
¼ cup soft shortening or olive oil
1 cup organic whole-wheat flour
2½ teaspoons baking powder
½ teaspoon salt
¼ cup brown sugar or honey

  1. Combine wheat bran and milk, and let stand until most of the moisture is absorbed.
  2. Add beaten egg and shortening or oil, and beat well.
  3. In a separate bowl, mix flour, baking powder and salt. Add to the wheat bran mixture.
  4. Mix in brown sugar or honey.
  5. Pour mixture into greased muffin pan. Bake at 400° for 30 minutes, or until golden brown.
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Italian Wedding Soup

Recipe by Andie Marshall

Serves 8

For the meatballs:

1 small yellow onion, grated
4 tablespoons chopped Italian parsley
1 tablespoon minced garlic
2⁄3 cup fresh white breadcrumbs, crust trimmed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 extra large egg, slightly beaten
3 tablespoons milk
12 ounces ground chicken
8 ounces chicken sausage, casings removed
½ cup grated Parmesan cheese

  1. Preheat oven to 350° F.; line a large baking sheet with parchment paper.
  2. In a large bowl, mix the grated onion, parsley, minced garlic, breadcrumbs, salt and pepper.
  3. Add the beaten egg and milk, and mix well.
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mock chicken salad
photo by Christina Richey

By Audrey Barron

Makes 4 cups

¼ cup sunflower seeds, soaked 8 hours in water, then rinsed
1 cup cashews, soaked 8 hours in water, then rinsed
1 cup pecans
1 tablespoon fresh lemon juice
1 pinch of sea salt, to taste
½ teaspoon black pepper
½ teaspoon dried ground sage
Half of an apple, cut into small cubes
1 celery stick, cut into thin slices
1 green onion, thinly sliced
1 teaspoon fresh sage, minced

  1. Process sunflower seeds, cashews, pecans, lemon juice, sea salt, pepper and ground sage in a food processor. Stop to scrape down the sides of the food processor with a spatula to make sure ingredients process evenly.
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From the deli at Pogue’s Run Grocer, here’s a recipe for curried tempeh salad tucked into wheat pitas. Tempeh is a cultured and slightly fermented soy product that has a slight nuttiness when roasted, as in this recipe. And the story behind the name of this lunch dish? Pogue’s Run chef Luke Caenepeel says, “I pita the fool that doesn’t try tempeh at least once!”

Recipe by chef Luke Caenepeel

Makes 4 servings

2 8-ounce packages of tempeh
1 cup Vegenaise (vegan mayonnaise substitute)
2 teaspoons curry powder
¼ teaspoon ground cumin
¼ cup dried cranberries
4 whole-wheat pitas
1 small package of washed baby spinach
1 bunch cilantro, chopped

  1. Preheat oven to 350°.
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White Asparagus Bisque

This creamy soup is standard fare in Northern Europe, where the white asparagus is king. White asparagus is very delicate and, unlike its green brother, must be peeled before eating. The subtle, light flavor is worth the delicate work. Even asparagus haters will be intrigued by this bisque.

Recipe by Cassie Johnston

Makes 4 servings

2 pounds white asparagus
2 tablespoons butter
1 medium onion, diced
1 clove garlic, minced
5 cups vegetable broth
½ cup dry white wine
⅔ cup heavy cream
Salt and pepper, to taste
Extra-virgin olive oil, for serving

  1. Trim off the woody ends of the asparagus.
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