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Tag Archives | Spring 2014 Recipes

Snap Bean and Heirloom Tomato Salad

heirloomTomatoSalad

SERVES 4

INGREDIENTS

1 cup trimmed snap beans
2 pounds assorted heirloom
tomatoes, chopped or halved
1 cup chopped peach
½ cup sliced cucumber
¼ cup thinly sliced red onion
Salt and freshly ground pepper
Sweet Lime Vinaigrette
Fresh basil leaves

PREPARATION

In a steamer basket set over boiling water, steam beans until crisp-tender, about 2 minutes. Plunge beans into a bowl of ice water to stop cooking and chill. Drain and cut in half lengthwise. Combine beans, tomatoes, peach, cucumber, and red onion on a large serving dish. Season with salt and pepper. Just before serving, drizzle with Sweet Lime Vinaigrette and top with basil.

SWEET LIME VINAIGRETTE

MAKES ABOUT ¾ CUP

INGREDIENTS

½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 clove garlic, minced
3 tablespoons honey
2 tablespoons minced cilantro
1 tablespoon fresh lime juice, plus 1 teaspoon finely grated zest
Salt and freshly ground pepper

PREPARATION

Whisk together all ingredients until thick. Season with salt and pepper. Recipes courtesy of Charlotte Abrams

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Pork Chops with Pickled Peaches

porkChopPeach

SERVES 4

INGREDIENTS

4 firm but ripe peaches, halved, pitted, and sliced
1 cup apple cider vinegar
1 cup water
1 cup sugar
4 whole cloves
2 cinnamon sticks
4 bone-in pork chops
Salt and freshly ground pepper
Handful mixed fresh herbs, for serving

PREPARATION

Place peaches in a medium saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain, and transfer to a heat-resistant container. Combine vinegar, water, sugar, cloves, cinnamon sticks, and pinch of salt in now empty saucepan. Bring just to a boil, stirring to dissolve sugar. Remove from heat and immediately pour over peaches; let marinate for 30 minutes. Remove peaches from brine and transfer liquid back to medium saucepan and bring to a simmer over medium-high heat. Cook until reduced to a syrupy glaze, about 8 minutes.

Heat grill to medium-low. Season pork with salt and pepper. Grill with lid closed until nicely charred and cooked through, about 5 minutes per side depending on thickness of chops. Brush chops with glaze and let rest before serving with pickled peaches, herbs, and additional glaze.

Recipe courtesy of Charlotte Abram

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Bison Flank Steak

bisonFlankSteak

SERVES 4

INGREDIENTS

¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon dried and crumbled rosemary
¼ teaspoon ground black pepper
2 medium onions, cut into thick rings
1¼ pound bison flank steak

PREPARATION

Combine vinegar, mustard, salt, rosemary, and pepper in a large resealable plastic bag or container for marinating. Add onion and bison, and toss to coat. Let marinate in refrigerator for at least 30 minutes, preferably several hours. Heat grill to medium-high. Grill steak to preferred doneness (it is recommended to not cook the bison beyond medium, as it is lean and will become dry). For a side dish, cook the onions on low heat in a skillet until they are soft and caramelized.

Recipe courtesy of Three Suns Ranch

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Bison Bacon Chili

bisonChili

SERVES 8

INGREDIENTS

1 pound bacon, diced
4 carrots, peeled and diced
2 onions, finely chopped
4 cloves garlic, minced
2 pounds ground bison
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 quart vegetable stock
2 tablespoon paprika
2 tablespoon chili powder
1 teaspoon ground pepper
Salt, to taste

PREPARATION

Cook bacon over medium heat in a large skillet. Once some of the bacon fat has greased the pan, add carrots, onions, and garlic. Cook until soft. Add bison and cook until browned and cooked through. Add remaining ingredients, bring to a simmer, and then reduce heat to low. Cook on low (or transfer to a slow cooker) for 6 to 8 hours, stirring occasionally.

Recipe courtesy of Three Suns Ranch

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African Blue Basil and Lavender Pesto

MAKES APPROXIMATELY 1 CUP

This pesto is made with nutrient-rich raw almonds instead of traditional pine nuts. Try toasting the almonds in a hot, dry pan over medium high heat for 3–4 minutes, until slightly browned and fragrant, for a toastier flavor.

INGREDIENTS

2 cups fresh African blue basil leaves and flowers, coarsely chopped and lightly packed
½ cup raw, unsalted almonds
1⁄3 cup water
¼ cup extra virgin olive oil
2 cloves garlic, coarsely chopped
1–2 teaspoons dried lavender buds
1 tablespoon fresh lemon juice
Salt to taste
¾ cup finely grated parmesan cheese

PREPARATION

Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)

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Fresh Lemongrass and Ginger Tea

MAKES ABOUT 2 QUARTS

This herbal tea is nice hot or iced. Include a lemongrass stalk ‘stirrer’ for a pretty presentation: Simply knot the grassy end of a stalk of fresh lemongrass, again and again, until it forms one big knot; trim off any extra leaves.

INGREDIENTS

2 quarts water
1 handful fresh lemongrass leaves and stalks, roughly chopped and bruised (about 1 cup)
3–4 thick slices fresh ginger (you don’t have to peel it, just wash it)
Raw honey (or sweetener of choice), to taste

PREPARATION

Bring water to boil in a large stockpot. Add lemongrass and ginger and boil for 2 minutes. Reduce heat and simmer, covered, for 10–15 minutes. Remove lemongrass and ginger (throw them in the compost). Sweeten to taste. Serve iced or hot. Store in the refrigerator for up to one week.

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Garlic Chive Compound Butter

MAKES APPROXIMATELY ½ CUP

While I have made homemade butter with local milk, and it is divine, sometimes you have to stifle the Type A tendencies and simplify. So for this compound butter— what you call butter with flavor or ingredients added to it—I simply softened a stick of unsalted, organic butter.

INGREDIENTS

1 stick (½ cup) unsalted butter, room temperature
2 tablespoons finely chopped fresh chives
¼ teaspoon fine sea salt

PREPARATION

Combine butter and chopped chives by mashing together with a fork. Stir in sea salt. Using a spatula, transfer butter mixture onto a sheet of parchment paper. Wrap parchment around butter, forming it into a 6– to 8–inch long cylinder. Twist the ends to secure the contents, place in a plastic bag, and freeze until firm. Use as needed, or freeze for up to two months.

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Aloe’s Fresh Farm Grub

aloesGrub

SERVES 6

INGREDIENTS

1 cup cooked and crumbled bacon
1 cup chopped green onions
1 cup chopped radish
3 cups chopped romaine
3 cups chopped red butterhead
3 cups shredded red cabbage
2 tomatoes, chopped
4 cups cooked ditalini or orzo pasta
6 ounces gorgonzola cheese, crumbled
Balsamic vinaigrette, to taste
Salt and freshly ground pepper, to taste

PREPARATION

Combine all ingredients in a large bowl and serve.

NOTE: All the veggies, except the tomatoes, are grown on Aloe Organics Farm

Recipe courtesy of Kay Hall

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HOW TO MAKE SUNNY-SIDE-UP EGGS

sunnysideEggs

Spring and eggs simply go together. Served sunny side up, this seasonal icon will brighten your table, any time of day.

Heat a nonstick, or well-seasoned cast-iron, skillet slowly over medium heat (you don’t want it too hot). Add 2 tablespoons of butter to the pan to melt. Carefully crack 4 eggs into the pan, and gently work a spatula around the edges of the eggs to prevent the whites from sticking to the bottom. Cook at a gentle simmer until the egg whites turn a solid opaque color (if the outsides cook faster than the insides, cover the pan with a lid to steam the eggs for a minute). The yolks should stay soft. To remove the eggs, tilt your pan and slide them gently onto your serving plate. Season with sea salt and fresh-groundpepper to taste.

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Maple-Herb Turkey Sausage

MAKES ABOUT 16 PATTIES

INGREDIENTS

1 pound ground all-natural turkey breast
2 tablespoons minced red onion
2 tablespoons minced fresh sage
½ teaspoon minced fresh thyme
1 tablespoon pure maple syrup
¼ teaspoon Chinese 5-spice or allspice
3 tablespoons extra virgin olive oil, divided
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

PREPARATION

In a large bowl, combine turkey, onion, herbs, syrup, Chinese 5-spice, 1 tablespoon of oil, salt, and pepper. Using a cookie dough scoop (or spoon), scoop mixture into approximate 2-inch balls. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add balls, flattening to about ½ inch thick. Cook for 3–4 minutes on each side, or until golden brown and firm to the touch.

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Zucchini-Potato Hash & Sunny Side Up Eggs

SERVES 4

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 pound new potatoes, diced
Sea salt and freshly ground pepper
1 pound zucchini (2–3), diced
3 cloves garlic, minced
1 tablespoon fresh thyme, minced
½ teaspoon paprika
4 eggs, cooked sunny side up

PREPARATION

Heat oil in a large skillet over medium-high heat. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, for about 15 minutes, or until potatoes are almost cooked through and golden brown. Reduce heat to medium, add zucchini, garlic, thyme, and paprika. Cook about 7 minutes more, stirring, until zucchini is soft and potatoes are cooked through. Serve topped with four sunny side up eggs (see tutorial).

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Lemon-Blueberry Dutch Baby Pancake

SERVES 4

INGREDIENTS

1 tablespoon butter, plus 2 tablespoons melted
3 large eggs
½ cup milk
½ teaspoon pure vanilla extract
½ cup white wheat flour
½ teaspoon sea salt
Zest of 1 lemon
1 cup blueberries
Powdered sugar, for dusting
Lemon wedges, for serving (optional)

PREPARATION

Heat oven to 425°. Put 1 tablespoon of butter in a large cast-iron skillet or pie plate and place in oven. Whisk eggs in a large bowl with milk and vanilla. Add flour, salt, and lemon zest and whisk until combined. Whisk in melted butter. Carefully remove hot pan from oven and pour the batter into the skillet. Sprinkle with blueberries. Bake for 15 minutes. Reduce heat to 325° and bake an additional 10 minutes. Remove from oven and dust with powdered sugar and a squeeze of fresh lemon juice (optional). Serve as is, or with real maple syrup.

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