SMOKED ON YOUR GRILL – serves 4 – Razaz in Asheville makes this and will share their recipe. Romaine A creamy zesty dressing like ranch is best Salt and pepper Use a cool spot on the grill. Indirect heat is best. Put the whole head on romaine on and cover […]
Recipes
Here are two blue cheese dressings, one classic and one with a tip of the hat to a more healthy style. The classic is from One Big Table and the second is from Moosewood. Classic – 1 1/2 cups 1 cup mayonnaise 3 garlic cloves, minced ¼ cup chopped fresh […]
Blue Cheese Dressing
GOURMET – serves 4 Takes about 45 minutes total – a blade slicer is useful for this one. 1 lb. zucchini, about 2 medium ones ½ snow peas, trimmed 1 1/2 teaspoons sesame seeds 1 tablespoon soy sauce 2 tablespoons rice vinegar(not seasoned) 1 teaspoon sugar Very thinly slice zucchini. […]
Zucchini and Snow Pea Salad
MARTHA PEARL VILLAS – MY MOTHER’S SOUTHERN KITCHEN by JAMES VILLAS 1 large head of broccoli 3 tablespoons butter 1 medium-size onion, chopped 2 garlic cloves, minced 1 medium-sized potato, pelled and diced 3 cups of chicken stock, vegetable stock or just water 1 cups whole milk salt and black […]
Broccoli Soup
FROM THE SILVER PALETE – Half cup Goes well with toasted walnuts, beets and soft cheese like Roquefort of Chevre 2 tablespoons red wine vinegar 1teaspoon Dijon mustard – a tablespoon if you want a bolder taste ¼ cup walnut oil ½ tablespoon minced parsley Salt and pepper to taste […]
Dress Your Greens: Walnut Vinaigrette
EMERIL LAGASSE – serves 4 Another easy 10 minute recipe 1 tablespoon olive oil 1 pound fresh sugar snap peas 1 tablespoon fresh lime juice salt black pepper 1 tablespoon chopped fresh mint leaves Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas […]
Mint Sugar Snap Peas
from ONE BIG TABLE – serves 4 A founder of the Sumter SC cooperative farm group and owner the largest organic farm in SC, a farm dating back into the mid-1970’s. THE GRITS 1 cup grits, white or yellow – NOTE : white grits are bleached 2 or 3 tablespoons […]
FATHIYYAN MUSTAFA’S CREAMY GRITS AND CHARD
MOOSEWOOD COOKBOOK – 4 to 6 servings 3 large eggs 1 quart of fresh strawberries 4 tablespoons honey 2 tablespoons of Kirsch(cherry liqueur, or a similar fruity liqueur) ¼ teaspoon of salt 3 tablespoons of cornstarch ½ pint heavy cream (cold) NOTE : The liqueur can be left out. It […]
Fresh Strawberry Mousse
The late Bill Neal of Crook’s Corner in Chapel Hill inspired this one. Crook’s is a shrine to Southern food. Go there if you can. 7 or 8 cups of water 1 or 2 teaspoons salt Small amount of red pepper flakes One piece bacon diced ½ cup or more […]
Southern Style Boiled Greens
Serves 4 Balsamic Vinegar is not vinegar. It is made from pressings of white wine grapes boiled down into dark syrup and then aged, sometimes up to 100 years. The ultimate balsamic comes from Modena, Italy also home to Luciano Pavarotti. 1 tablespoon Dijon mustard 2 or 3 tablespoons of […]
Balsamic Dressing
from Gourmet or Bon Appetit – serves 4 to 6 25 minutes start to finish 1/8 cup unsalted butter 5 teaspoons minced garlic 2 large bok choy or 12 or so baby bok choi, washed thoroughly 1/1/2 cups low sodium chicken broth, or water Melt butter in a […]
BOK CHOI WITH GARLIC
Good on everything inc. cooked vegetables; one cup or so 1 Tablespoon Dijon 3 or 4 tablespoons red wine vinegar 1 or so teaspoon sugar ½ teaspoon salt and pepper Fine cut parsley or chives ½ cup olive oil OPTIONAL: Add honey if you find the taste too tart. I […]