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 oil • 1 large butternut squash, peeled, seeded and cut into chunks (pierce with a knife and bake for 15 minutes to make it easier)…
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 a wonderful addition to any fall table. Ingredients: * 3/4 cup flour * 3/4 teaspoon baking powder * 1/2 teaspoon cinnamon * pinch salt *…
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 (about ¼ cup) ½ jalapeno, seeded and chopped (about 2 Tbs.) 2 Tbs. chopped fresh cilantro Kosher salt Juice of 1 lime (about 2 Tbs.)…
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, Sausage, Blueberries & Thyme [first] Cucumber & Pickled Vegetable Salad, Buttermilk Dressing [second] Zucchini stuffed with Vegetables & Point Reyes Bay Blue, Fresh Tomato Sauc…
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 with Citrus Butter & Chives Bufala en Carrozza with Balsamic Soaked Cherry Tomatoes Gorgonzola Stuffed Figs, Melon & American Prosciutto Dinner: Soft Eggs on Toasted…
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 halves or quarters • 1/2 jalapeño, seeded and finely chopped • 1 bunch radishes, diced • 4 limes, juiced • 1/3 cup extra-virgin olive oil,…
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, unpeeled and sliced • 1 1/2 lbs. large tomatoes, whole • 1 lb. bell peppers, medium diced • 3 cloves garlic, minced • kosher salt…
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