Archive for June 2015
Beet, Rice, and Goat Cheese Burgers by Sue Smith
Beet, Rice, and Goat Cheese Burgers – Featured July Recipe Program Serves 6 These burgers taste even better after they sit for a day in the refrigerator. Make them ahead for quick meals during the week and reheat in a medium oven or a skillet. Ingredients: 2 cups cooked brown rice 1 cup…
Read MorePurslane Salad with Cherries and Feta by Sue Smith
Purslane Salad with Cherries and Feta Serves 4 Purslane is nutrient-dense, with lots of omega-3s. The olives are optional, but their saltiness plays well with the sweetness of the cherries. This salad can be assembled and refrigerated for several hours before tossing with the dressing. Ingredients: 1 generous bunch purslane, thick stems cut…
Read MoreBar Sugo's Fiore di Zucca Modo Mio Recipe
Fiore di Zucca Modo Mio 8 ounces of Beltane Farm Fresh Goat Cheese 5 basil leaves chopped 20 zucchini flowers8 ounces of Whole milk Flour for drenching Salt Whip the beltane goat cheese and basil together in a food processor. Put into a piping bag and fill the zucchini flowers. Flour the flowers, then dip…
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