Posts Tagged ‘recipe’
Fig and Red Onion Confit Chimichangas
Chef Gretchen of Good For You Gourmet prepared Fig and Red Onion Confit Chimichangas Ingredients: 12 Figs 3 Red 0nions ½ cup Olive oil 1 tsp. Nutmeg ½ tsp. Cayenne 2 cup Cranberry juice ½ cup Balsamic vinegar 1 bottle Cabernet or Syrah 2 sticks Butter 1 cup Cream Cheese 1# Brie or Chevre 4…
Read MoreCorn, Arugula & Tomato Salad
Adapted from EatingWell Magazine 6 servings, 1 cup each INGREDIENTS: 3 tablespoons red wine vinegar 3 tablespoons minced shallots 6 tablespoons extra-virgin olive oil 1/4 teaspoon salt – Freshly ground pepper to taste 6 cups loosely packed arugula (about 6 ounces) 2 cups corn kernels (about 4 ears) 1 1/2 pints cherry tomatoes, halved DIRECTIONS:…
Read MoreCrispy Baby Reds with Parsley Salt
Served as a side dish or as an hors d’oeuvre, these uniquely textured potatoes are always popular. Adding your favorite herb to complement the meal means endless variations. Serves 6. Ingredients: 2 tablespoons olive oil 1 quart chicken broth 2 pounds small red potatoes peeled (about 1 ½ inch diameter) 1 Tablespoon finely chopped fresh…
Read MoreRed Radish and Arugula Soup
Prep time: 30 minutes. Serves 4 Ingredients: 1 bunch fresh radishes (6-10, depending on size) 1 cup fresh arugula 3 stalks celery 1 large potato 1 shallot 2 cups water Chervil Salt and pepper (Sea salt) Goat Cheese (Chevre) from Pipe Dreams Fromage A dash of heavy cream or creme fraiche Baguette from Old World…
Read MoreChapel’s Country Creamery Zucchini and Squash Casserole
Premium cheeses made by hand with fresh-from-the-cow milk make this a perfect addition to any meal with friends and family. This featured recipe from our farm’s kitchen is a zucchini and squash casserole with cheese that makes a great summer casserole with all the goodies from your garden, or the Historic Lewes Farmers Market. This…
Read More