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Watermelon Gazpacho, by Sue Smith of Prime Health Style

Prep time:  20 minutes Yield:  6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup chopped fresh basil, plus additional sprigs for garnish ¼ cup chopped fresh parsley or cilantro ¼ cup sherry vinegar 3 tablespoons minced shallot 2 tablespoons…

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Recipe Program – December by Herbaceous Catering Co

Buffalo cauliflower by Herbaceous Catering Once the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game day snacks traditionally include items like cheese, sour cream or bacon. This recipe is great for it caters to our vegan clients. Its…

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Raus Coffee Blanket Drive

Hello WFMers, Hope you had a merry holiday season. 9 years ago, friends and I were giving out blankets. When we came across the first homeless man, sleeping against the side of a convenience store, we told him he was the lucky winner and had first pick of all the blankets. Picking out his blanket,…

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Autumn Apple Crisp by Elise Meyer

Serves 6-8 Fall means Apples, and Apples mean Apple Crisp. This Apple Crisp is the best I have ever tried; the addition of dried cherries makes it something a bit different. The variable here is the sweetness of the apples. If using sweeter apples, you might want to cut back on the sugar a bit,…

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Bar 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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May Recipe Program by Elise Meyer #2

 Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com  Rainbow Chard Strata  Serves 6  This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature.  In using any type of Chard, use the leaves as you would use spinach, and use the stems like asparagus.  1 teaspoon olive oil 1/2 sweet…

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May Recipe Program by Elise Meyer

Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing Serves 4  Slice and arrange decoratively on a platter: 6 small cucumbers, cut into 1/4 inch slices 6 sprigs of mint, chopped roughly 2 cups baby arugula 2 cups of pea shoots raw walnut halves Drizzle with  Citrus Vinaigrette: ¼…

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