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LATEST RECIPES FROM THE MARKET
Roasted Brussels Sprouts with Chile Caramel
Roasted Brussels Sprouts with Chile Caramel from The Martha Stewart Show Ingredients: 3 large red medium-hot chiles, thinly sliced crosswise 2 tablespoons freshly squeezed lime juice, plus more as needed 2 tablespoons fish or soy [...]
Roasted Potato and Radish Salad
Roasted Potato and Radish Salad from Five and Spice Ingredients: 1 bunch radishes* about 8-10 small potatoes olive oil salt and pepper 2-3 Tbs. thick plain yogurt (Greek style) the juice from half a lemon [...]
Six-Onion Pizza
Six-Onion Pizza from Saveur Ingredients: 5 tbsp. extra-virgin olive oil 12 sprigs thyme 2 large white onions, very thinly sliced lengthwise 1 bay leaf Kosher salt and freshly ground black pepper, to taste 8 oz. [...]
Arugula and Pear Salad with Maple Vinaigrette
Arugula and Pear Salad with Maple Vinaigrette by Sara Quessenberry for Real Simple Ingredients: 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar ¼ teaspoon kosher salt 1/8 teaspoon black pepper [...]
Rosemary Flatbread with Blue Cheese, Grapes, and Honey
Rosemary Flatbread with Blue Cheese, Grapes, and Honey from Yeast Bakery, Nashville TN, for Food & Wine Ingredients: 1 envelope active dry yeast 2 tablespoons sugar 2 cups bread flour, plus more for rolling 3/4 [...]
Grilled Watermelon Pizza
Grilled Watermelon Pizza from Cooking Light Ingredients: 1 cup sliced red onion 3 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 (3/4-inch-thick) slice seedless watermelon (from a 9-inch-diameter watermelon) 1 ounce creamy blue [...]
Soba With Green Chile Pesto
Soba With Green Chile Pesto by Chris Morocco for bon appetit Ingredients: 4 ounces soba (Japanese-style noodles) Kosher salt 2 tablespoons white miso 1 tablespoon fresh lime juice ¾ teaspoon toasted sesame oil 3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced 1 garlic [...]
Roasted Eggplant and Pickled Beet Sandwiches
Roasted Eggplant and Pickled Beet Sandwiches by Saltie for Bon Appetit Ingredients: Roasted Eggplant and Garlic Mayo 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds 1/4 cup olive oil 1/4 teaspoon smoked paprika Kosher salt, ground pepper 1 garlic [...]
Honeycomb and Cheese Plate Appetizer
Honeycomb and Cheese Plate Appetizer by Kelly Yandell Ingredients: a jar of honeycomb with honey several selections of cheese Marcona almonds a baguette ripe pears (or other fruit) Directions: Let the cheese sit out for a bit before [...]
Carrot “Tabbouleh”
Carrot “Tabbouleh” from Cooking Light Ingredients: 8 oz. carrots, trimmed, peeled, and coarsely chopped (2 cups) 1/4 teaspoon whole cumin seeds 2 tablespoons chopped walnuts 3/4 cup fresh flat-leaf parsley leaves, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup finely [...]
Country Greek Tomato Salad
Domatasalata Horiatiki (Country Greek Tomato Salad) from Eleanor Rayl I learned to make this salad while studying in Greece during college; it's the real deal in Greek salads. It takes advantage of the tasty Indiana tomatoes [...]
Grated Tomato Sauce
Grated Tomato Sauce by Ashley Christensen for bon appetit Ingredients: 3 pounds tomatoes (with stems) Kosher salt ½ cup olive oil 4 garlic cloves, crushed 4 small sprigs rosemary 2 tablespoons unsalted butter Directions: Slice a thin round off the bottom of each [...]
“Leftover” Green Bean Nicoise
"Leftover" Green Bean Nicoise adapted from a recipe by Kate Barreira for Cooking Light Ingredients: 12 ounces baby red potatoes 1/4 cup olive oil 2 1/2 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon [...]
Savory Corn Cobbler
Savory Corn Cobbler by Katy Sparks for Real Simple Ingredients: 12 tablespoons unsalted butter, plus more for the dish 1 jalapeno, minced 4 scallions, sliced 4 cups fresh corn kernels 1 cup low-sodium chicken broth [...]
Breakfast Polenta with Warm Berry Compote
Breakfast Polenta with Warm Berry Compote from Cooking Light Compote Ingredients: 1 tablespoon butter 3 tablespoons honey 1 tablespoon fresh lemon juice Dash of ground cinnamon 12 ounces assorted berries Polenta Ingredients: 3 cups milk 1/2 cup dry instant [...]
Peach Cobbler
Peach Cobbler from Real Simple Ingredients: 8 peaches (2 1/2 lbs.), cut into 1/2-inch-thick wedges 1/2 cup sugar 1 1/4 cups plus 2 tablespoons all-purpose flour 6 tablespoons cold unsalted butter, cut into pieces 1 [...]
Summer Solstice Herb & Honey Cookies
Summer Solstice Herb & Honey Cookies Ingredients: 1 & 3/4 cups of flour ¾ C. softened butter ¼ C. honey ¼ brown or cane sugar 1 teaspoon minced thyme 1 teaspoon lavender buds 1 teaspoon [...]
Garlic-Parmesan Hasselback Zucchini
Garlic-Parmesan Hasselback Zucchini from Eating Well Ingredients: 1 tablespoon extra-virgin olive oil 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried 1/4 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 small [...]
Tips for Perfect Burgers
Tips for Perfect Burgers First of all, you need good quality ground meat. The BRFM is the place to find the best grass-fed pasture-raised meat around! The appropriate ratio of lean to fat is 80/20 for maximum [...]
Butter, Sugar, and Strawberry Sandwiches
Butter, Sugar, and Strawberry Sandwiches from Real Simple Ingredients: 2 cups fresh strawberries, hulled 1/3 cup sugar + 2 tablespoons 4 tablespoons unsalted butter, at room temperature 4 slices firm but fresh sandwich, brioche, or [...]
Company Eggs
Company Eggs from Joseph Leonard for bon appetit Ingredients: 2 tablespoons olive oil 1 small onion, thinly sliced 4 garlic cloves, finely chopped Kosher salt, freshly ground pepper 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely [...]
Seared Mushrooms with Garlic and Thyme
Seared Mushrooms with Garlic and Thyme adapted from a recipe by Chris Morocco for bon appetit Ingredients: 2 tablespoons olive oil 12 ounces mushrooms (such as shiitake, oyster, or wild foraged), cut into pieces Kosher salt, freshly ground pepper [...]
Croation Radish Salad
Croation Radish Salad from Penny De Los Santos for Saveur Ingredients: 2 tbsp. mayonnaise 2 tbsp. olive oil 1 tbsp. fresh lemon juice 1 tbsp. minced parsley 1 tsp. minced thyme Kosher salt and freshly [...]
Buckwheat Crepes with Asparagus, Ham, and Gruyere
Buckwheat Crepes with Asparagus, Ham, and Gruyere by David Tanis in the New York Times Ingredients: 1 cup/120 grams buckwheat flour ½ cup/60 grams all-purpose flour 2 eggs 2 ½ cups buttermilk ½ teaspoon salt, plus more as needed 2 tablespoons butter, plus more for pan [...]
