Archive for October 2015
Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me
Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter. Natural sweetness is amped up by roasting both parsnips and pears and…
Read MoreFried Green Tomatoes with Sriracha Remoulade by Liz Rueven, Kosher Like Me
Fried Green Tomatoes with Sriracha Remoulade Serves 4-6 Fried green tomatoes are a Southern classic and a great way to enjoy unripened, end- of-the-season tomatoes from our farmers’ market. If…
Read MoreVegan Lasagna by Catch a Healthy Habit
Zucchini Lasagna serves 4-6 4-6 med Zucchini, sliced thin on mandolin 4c Spinach 1head Broccoli, chopped 1/4c Olive Oil 1/2t Salt 1 recipe ‘Ricotta’ 1 recipe Basil Oil Mix together…
Read MoreBeet & Farro Salad with Ginger Vinaigrette
The Beets 1. You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a…
Read MoreRoasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO
Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas…
Read MoreThe Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO
Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one…
Read MorePlum Cocktail by Saugatuck Grain & Grape for Sept's FIO
The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup (recipe below) 1/5 oz lemon juice Shake and pour into a rocks…
Read MoreSeptember's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)
Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian…
Read MoreAvocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month
Avocado Toast with Poached Egg, Tomato, and Fresno Chiles Serves 4 Ingredients: 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size 3 limes, juiced 1-2 Fresno…
Read MoreCalabrian Eggplant Fritters – October Recipe of the Month
Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs,…
Read More