Posts Tagged ‘recipe’
Summer 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…
Read MoreRoasted Beets with Fennel Oil
Ingredients: ¼ tsp. fennel seeds, crushed in a mortar or spice grinder 2 tbsp. extra virgin olive oil 1½ lbs small beets, preferably a mix of red and golden 1 tbsp. sherry vinegar salt 1 tbsp. thinly sliced fresh chives (optional) Directions: Heat fennel seeds and olive oil in a small skillet over low heat…
Read MorePork, White Bean & Kale Soup
Ingredients: 1 tbsp. extra virgin olive oil 1 lb. pork tenderloin, trimmed and cut into 1-inch pieces ¾ tsp. salt 1 medium onion, finely chopped 4 cloves garlic, minced 2 tsps. paprika, preferably smoked ¼ tsp. crushed red pepper, or to taste (optional) 1 cup white wine 4 plum tomatoes, chopped 4 cups reduced-sodium chicken…
Read MoreRoasted Spiced Cauliflower
Ingredients: ¼ cup canola oil 1 teaspoon garlic salt 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon ground cardamon 1/2 teaspoon ground ginger 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 1 large head cauliflower (about 3 lbs.), cut into florets Kosher or coarse salt Directions: Preheat the oven to 450. Lightly…
Read MoreWinning Recipes from the Great Tomato Recipe Contest
Winning Recipes from the Great Tomato Recipe Contest 1st place overall and 1st Place Appetizer from Becky Hamill and George Tittman Janet Davis – Technical Advisor Roasted Tomato Crostini with Summer Tomato Martini For the Crostini: Using Kogler’s Old World Bread baguette, sliver off most of the crust. Cut into very thin slices. Brush both…
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