Posts by HLFM
Sautéed Spinach with Garlic and Pine Nut
From Serving Up the Harvest by Andrea Chesman Ingredients: 3 tbsp. extra-virgin olive oil 1 garlic clove, minced ¼ cup pine nuts 1½-2 pounds spinach, tough stems removed and large leaves chopped salt and freshly ground black pepper Directions: Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic…
Read MoreSpring Pea Soup
(4 to 6 servings) Ingredients: 2 tbsp extra-virgin olive oil 1 cup sliced leeks (white and pale green parts only) 1 small sprig fresh marjoram 1 small sprig fresh thyme 4 cups chicken stock or low-sodium chicken broth 4 cups shelled English peas (from about 4 lbs peas in the pod) ¼ cup heavy (whipping)…
Read MoreWinning Recipes from the Great Tomato Recipe Contest
Winning Recipes from the Great Tomato Recipe Contest 1st – Tangerine Tomato Tart 2nd – Golden Gazpacho 3rd – Mediterranean Tomato Salad Robert Perri’s Grilled Tangerine Tomato Tart with Lucky Penny Tangerine Tomatoes Ingredients: 10 tangerine tomatoes 5 plum tomatoes 3T butter, melted ¾ cup sugar 1t vanilla Puff Pastry Directions: Blanch tomatoes, peel, seed…
Read MoreChilled Sun-Gold Tomato Soup
Ingredients for Soup: 2 pints Sun Gold tomatoes, stems removed 2 shallots, finely diced sea salt 1 cup water Ingredients for Relish: 3 tbsp. Spanish Chardonnay vinegar or champagne vinegar 2 tsps. finely diced and seeded serrano chile (optional) 2 tbsp. extra-virgin olive oil 1 firm avocado, pitted, peeled, and finely diced 1 tbsp. chopped…
Read MoreSummer Fruit Soup
Cape Gazette food writer Denise Clemons demonstrated this delicious, yet simple, recipe at the Market on August 29. Ingredients: 2 C peeled, seeded, diced tomato 1 peeled, seeded, diced melon (honeydew, cantaloupe, Crenshaw or small watermelon) 1 peeled, seeded, diced cucumber zest and juice from 1 citrus fruit (lemon, lime or small orange) 2 T…
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