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Honey-Glazed Pork Chops with Peach Salsa
recipe by Caitlin Prettyman and tested by Food & Wine Test Kitchen Ingredients: Peach Salsa 2 large peaches, peeled, pitted [...]
Melon with Serrano-Mint Syrup and Watermelon Cups
Melon with Serrano Mint Syrup recipe from Jennifer Fisher at Taste of Home Ingredients 1/3 cup sugar 1/3 cup water [...]
Vegetarian Linguine
recipe from Taste of Home (contest winner) Ingredients: 6 ounces uncooked linguine or other favorite pasta 2 tablespoons butter 1 [...]
Goat Cheese Zucchini Quiche and French Mushroom Quiche
Goat Cheese Zucchini Quiche recipe from Hedgehog in the Kitchen Ingredients: 1/2 medium zucchini (thickly sliced) 3 eggs 1 cup of cream 1/2 [...]
Grilled Ratatouille
recipe from Market Manager, Barbara Wilder Traditional ratatouille is cooked in a Dutch oven until veggies are soft and mushed [...]
Summer Vegetable “Ceviche”
recipe by Luise Vindahl and David Frenkiel at Food & Wine Ingredients 1 cup fresh baby lima beans (from about [...]
Spicy Corn and Shishito Salad
By Lidey Heuck from New York Times Cooking In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw [...]
Skillet Meatballs with Peaches, Basil and Lime
By Melissa Clark from New York Times Cooking You can make these gingery meatballs with any kind of ground meat (or [...]
Variations on Classic Pesto
Playing Around with Pesto Genesis from Full Hand Farm included a recipe for classic classic basil pesto in her weekly [...]
Borscht with Buttermilk and Grated Cucumber
recipe by Mary-Francis at Food & Wine Ingredients 2 pounds peeled cooked red beets ½ cup dill pickle juice 2 tablespoons granulated sugar 1 tablespoon plus 2 teaspoons [...]
Pickled Fennel & Orange
BRFM volunteer, Andy Porter sent us his recipe for pickled fennel & orange. He says it's great on sandwiches, thrown [...]
Two Fennel Salads
Peaches and Shaved Fennel Salad with Red Pepper recipe by Ignacio Mattos for Bon Appetit Ingredients: 5 large peaches (about [...]
