Archive for August 2015
Butternut Squash, Chard & Barley Recipe by Elise Meyer
Butternut Squash, Chard & Barley Recipe “Risotto Style” Serves 4-6 This delicious autumn dish is a crowd pleaser, and the leftovers are fabulous for lunchboxes. Ingredients: • 4 tablespoons olive…
Read MoreFrench Apple Cake by Elise Meyer – September Recipe Program
French Apple Cake Serves 4-6 When we were in France, there was a simple little apple cake at our local patisserie; this is a good rendition of it. It is…
Read Moreb.good's Sal Bacado Burger Recipe
b.good’s Sal Bacado Burger Serves 4 For the salsa 1 ear sweet corn, shucked and grilled 1 Roma tomato, finely diced (about 1/2 cup) ¼ red onion, finely diced…
Read MoreSummer Fork It Over with Jamie Cooper Country Estate
Fork It Over Country Estate Style by Jamie Cooper passed hors d’oeuvres] Beltane Goat Cheese Toast, Marinated Tomatoes Scallops with Corn & Zucchini Relish Chuck-Eye Reuben, Ramp Saurkraut Mascarpone-Parm Polenta,…
Read MoreSummer Fork It Over with Matt Storch Riverside
Fork It Over Sunday Dinner by Chef Matt Storch Passed Appetizers: Patti & Al’s Caponata with Beltane Cheese & Wave Hill Bread Ricotta Stuffed Squash Flowers with Truffle Aioli Charred Octopus…
Read MoreAugust Recipe Program by Karla Sorrentino
Vegan Farro, Garbanzo and Cucumber Salad with Tomatoes & Herbs Serves 4 Ingredients: • 2 small cucumbers, seeded and small diced • 1 1/2 cups assorted cherry tomatoes, cut in…
Read MoreAugust Recipe Program by Karla Sorrentino TOMBET
Tombet Serves 4-6 Ingredients: • 1 lb. potatoes, peeled and sliced • 3/4 lb. zucchini, unpeeled and sliced • 3/4 lb. yellow squash, unpeeled and sliced • 1 lb. eggplant,…
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