Here is a recipe for green tomato end of harvest soup. 4 green tomatoes (cored and diced) 3 ears sweet corn (shucked and cut from cobb) 2 butternut squash (peeled, pulp removed and sliced) 2 zucchini (sliced) 4 carrots (diced) 4 celery stalks (sliced) 2 large onions (diced) 3 cups greens chopped (kale, beets, turnips) 3 potatoes (peeled and cubed) 2 cups beans (any available) 2 tbsp. Olive oil 1
1 pheasant, 1 1/2 lb. 1 1/2 tsp. salt 2 tbsp. butter or margarine 1 tbsp. flour 1 can sauerkraut (3 1/2 cup) 2 tbsp. brown sugar 2 medium apples, tart, unpeeled 1/4 cup water 4 tsp. white wine 1/4 tsp. caraway seed (up to 1/2 tsp.) Remove pin feathers and clean thoroughly. Rinse well inside and out with warm water. Drain thoroughly. Cut into serving pieces. Sprinkle with salt. Brown slowly on all
Ingredients 2 large eggplants, (a couple nice Rosa Biancas from the garden if its summertime) tops cut off, then halved lengthwise 1 cup quartered artichoke hearts 2 portabella mushrooms, small dice 1/2 cup Kalamata olives pitted, then rough chopped 1 leek, small dice 1/2 cup julienne sun-dried tomatoes 1/2 cup crumbled feta cheese 1/4 cup shredded Parmigiano Reggiano cheese 2 tbsp. shredded
Mango Salsa from Inn on Main Street Ingredients 2 mangoes - diced 1 jalapeno - finely diced 2 tablespoon finely chopped red pepper Juice of 1 lime ¼ sweet onion - diced 1 teaspoon salt 3 tablespoon chopped cilantro ½ teaspoon ground cumin Tortilla chips Preparation Peel mangos, then cut fruit away from the pit and dice. Add jalapeno, red peppers, lime juice, onion, salt, cilantro,
Sample this fresh garnish called Zambra's Fruit Chutney. Ingredients 1.5 pounds of golden raisins 1 pound cranberries 1 pound apricots 1/2 small red onion, finely diced 3/4 cup sugar 1/2 cup red wine vinegar 1/2 tsp. cinnamon 1/2 tsp. star anise 1/2 tsp. fenugreek Preparation Combine all ingredients in heavy bottomed pot. Cover with water by 1/2 inch. Bring up to simmer and stir often as to
Savor this fresh alcaparrado reci pe from a local restaurant. Ingredients 1 cup green olives 1/2 cup roasted red peppers 1/4 capers Zest of 1/2 orange 3/4 cup quality olive oil Preparation Chop first four ingredients w/ knife or food processor, add oil, mix, season with salt and pepper. Spread on sandwiches or use with fish, shellfish or vegetables. Recipe provided by Zambra. Zambra is a Spanish
Flounder Black pepper Salt Powdered onion Olive oil Preheat oven to 350 degrees. Lightly season one side of fish while pre-heating the pan to medium-high. Add enough oil to barely cover pan. Place seasoned side of fish down. Cook for about one minute or until golden brown. Flip and do the same. Finish baking in oven for 5 minutes. Serve in pasta dish. Put watermelon vinaigrette in first, then kale
This Watermelon Vinaigrette Recipe is a healthy recipe using locally-grown fresh farm produce like juicy, ripe watermelons, crisp red onions and fresh herbs. ½ a watermelon, juiced ¾ cup red wine vinegar ¼ cup Champagne ½ cup granular sugar 1 Tbsp. fresh cilantro 1 cup of olive oil ¼ cup pureed red onion Puree half-watermelon and strain the juice using cheese
This Warm Kale and Cucumber Salad recipe features tastes straight from the farmer's market, with tasty and healthy locally grown produce like cucumbers and kale. Two bundles of Fresh Kale 1 large Cucumber ¼ cup Shallot Puree ¼ cup White wine 4 Tbsp. Butter Salt and pepper - to taste De-stem kale and chop into bite-size pieces. Dice cucumber about ¼-inch. Heat sauté
This healthy seafood recipe uses a hickory plank to cook a salmon filet, and hickory syrup adds a sweet kick. 4 Hickory Planks 4-6in 4 8 oz. Salmon filets Salt and pepper to taste 2 oz. Shagbark Hickory syrup 2 oz. rice wine vinegar 1 green onion, chopped tops only ½ tsp. red pepper flakes 1 tsp. garlic Place last five ingredients in a small sauce pan and reduce by half. Season filets
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