Perfect Roast Chicken
• One small chicken, about 3 to 3 ¾ pounds • 4 sprigs fresh thyme, rosemary, or sage, each about 3 inches long • Fine sea salt, about ¾ tsp per pound of chicken • About ¼ tsp freshly ground Read on!
Category Archives: Main Dishes
Spring Pea & White Truffle Risotto
• 3 tablespoons butter • 1 tablespoon olive oil • 3/4 cup chopped spring onions • 2 T minced green garlic • ¼ cup minced bacon or ham (optional) • 1/2 teaspoon chopped fresh thyme or parsley • 3/4 Read on!
Arugula Pasta with Bacon & Parmesan
1 pound fettucine or spaghetti ¼ c. chopped green garlic 1 strip bacon, cut into ½” pieces ¼ c. grated parmesan 2 c. arugula olive oil Sauté bacon in small skillet and cook til just done; place in large Read on!
Fresh Beet & Carrot Salad with Bosque Blue & Toasted Pecans
1 bunch beets, peeled and grated 3 carrots, peeled and grated 1 spring onion, sliced ¼ c. pecan halves, toasted and chopped ¼ c. crumbled Bosque blue cheese ¼ c. rice wine vinegar 1 t. balsamic vinegar 2 t. Read on!
Spinach & Chevre Quiche
• ¼ c Wateroak chevre, room temperature • 1/3 cup Wateroak goat milk (substitute half & half or milk) • 3 eggs • 1 bunch spinach, chopped, blanched & drained • 1/2 cup grated Full Quiver cheddar (Texas Star Read on!
Spinach Ricotta Gnudi with Brown Butter
• 1 bunch of spinach, chopped, cooked, and well drained • 2 egg yolks • ¾ c Wateroak ricotta, drained • ¾ c finely grated parmesan • 2 T + 1 c flour • ½ t freshly grated nutmeg Read on!
Vietnamese Sticky Chicken with Daikon & Carrot Pickle
2 garlic cloves, minced 3 tablespoons sugar 1 1/2 tablespoons Asian fish sauce 1 1/2 tablespoons vegetable oil 1 tablespoon fresh lime juice 1 1/2 teaspoons Sriracha or other Asian hot chile sauce 2 chicken breasts, skin and bone removed, Read on!
Farfalle with Beets, Beet Greens and Pecans
1/3 cup pecans, chopped 4 tablespoons extra-virgin olive oil, divided 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups) 3 garlic cloves, minced 1 bunch beets with fresh healthy greens; beets peeled, each cut into Read on!
Carrots & Beets with Mustard Dill Vinaigrette
1 bunch beets, roasted til just tender, peeled and quartered 1 bunch carrots, peeled and cut into 2” lengths 3 tablespoons Dijon mustard 2 tablespoons white-wine vinegar 1 tablespoon water 1 tablespoon sugar 3/4 teaspoon salt 1/3 cup olive Read on!