Month: July 2016

Peach Blueberry Lemon Verbena Jam

Ingredients: 4 cups lightly crushed peaches 2/3 cup blueberries, lightly crushed 3 tablespoons instant pectin* 2 cups sugar 3 tablespoons bottled lemon juice 3 tablespoons chiffonade lemon verbena** Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over […]

Rainbow Summer Spicy Slaw

Ingredients: 2 cups shredded red cabbage 1 1/2 cups matchsticked carrots 3/4 cup chopped sugar snap peas 4 scallions, chopped (green parts only) 1/4 cup chopped red onion 1 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix) 3 tablespoons rice vinegar 1/2 teaspoon toasted sesame oil Directions: Toss all […]

Toasted Marshmallow Apple Butter Milkshakes

Ingredients: for the milkshake: 1/2 cup Musselman’s apple butter 1 1/3 cup vanilla bean gelato 1 cup milk 8 large marshmallows to serve: whipped cream cinnamon cinnamon sticks Directions: Skewer marshmallows on a wooden skewer or fondue fork. Toast over an open burner. Place on parchment paper to cool. When […]

Summer Vegetable Pasta with Andouille

Ingredients: 6 (turkey) andouille sausages, cut into coins 8 oz crimini mushrooms, chopped 3 Hungarian hot wax peppers*, diced 1 Vidalia onion, diced 3 small pattypan squash, chopped 2 small bunches collards (~12 stalks, about 4 loose cups chopped), ribs removed and coarsely chopped 10 oz hot, cooked short pasta […]

Zucchini and Feta Stuffed Hamburgers

Ingredients: 1 1/3 lb 90% lean ground beef 1 cup finely shredded zucchini (about 1 medium zucchini), squeezed dry 5 oz feta, crumbled 1 tablespoon dill freshly ground black pepper rolls for serving Directions: In a medium bowl, combine the ground beef, zucchini, pepper, feta and dill until well mixed. […]

S’Mores Krispie Treats

Ingredients: 4 tablespoons butter 13 oz large marshmallows 1/4 teaspoon vanilla 6 cups crisped rice cereal (AKA Rice Krispies) 2/3 cup semisweet chocolate chips 3 graham crackers, crumbled into big chunks Directions: Coat 13x9x2 inch pan with cooking spray. Set aside. In a large bowl, stir together the cereal, chips, […]

Salade d’Oeuf

Ingredients: 6 hard-boiled eggs 1/4 cup mayonnaise 2 teaspoons Dijon 4-6 cornichons, finely diced 3/4 teaspoon Herbes de Provence 3 tablespoons finely diced sweet onion Directions: Slice eggs in half and remove the yolks. Place the yolks in a food processor or mini chopper. Set aside. Chop up the whites. […]

Yakitori-Inspired Spicy Asparagus and Bacon

Ingredients: 5 slices bacon, cut into 1-inch pieces 1 1/4 lb thin asparagus, cut into 3-inch pieces 1 teaspoon ichimi togarashi (coarsely ground dried Japanese chili)* Directions: Fry the bacon pieces until crisp, about 5 minutes. Remove to a paper towel-lined plate to drain. Drain all but 1 tablespoon of […]

Roasted Eggplant, Fava Bean and Feta Salad

Ingredients: 1 medium eggplant, cubed 2 small sweet onions*, sliced 2 cloves garlic, minced 1 cup fresh, shelled fava beans 1 cup mixed olive-cured spicy olives**, sliced 2 tablespoons white wine vinegar 1 cup cubed feta sea salt freshly ground black pepper olive oil Directions: Preheat oven to 375. Line […]

Garden Herb Grilled Chicken Thighs

Ingredients: 4 1/2 lbs chicken thighs (8-10 thighs) 1/4 cup white wine vinegar 1/4 cup olive oil 1 red onion, sliced 2 cloves garlic, minced 1 tablespoon dry mustard (powder) 1 small handful variegated sage (lightly torn) 1 small handful lemon verbena (lightly torn) 1 small handful thyme (lightly torn) […]