Combine fresh, locally grown berries with herbs and citrus for a great summer soup. From “Homegrown Pure & Simple” by Michel Nischan. 1 cup local honey 1 cup fresh lemon juice 2 tablespoons grated lemon zest 1 cinnamon stick 4 to 5 teaspoons seeded, finely minced jalapeno or other fresh chili 1/4 cup thinly sliced … Continue Reading →
3 tablespoons unsalted butter 2 tablespoons oil 3 boneless, skinless chicken breast halves, about 6 ounces each 2 medium shallots, finely chopped 1/2 cup white wine 1 cup chicken stock 2 medium cloves garlic, minced 3/4 cup whipping cream or creme fraiche 3 tablespoons whole grain Dijon mustard 1 tablespoon finely chopped fresh tarragon or … Continue Reading →
From “Come Cook with Me” by Dorothy Zehnder 7 ounces boneless chicken breast (with skin), cut in 2-3 pieces (1 generous serving) 2 tablespoons butter or margarine or olive oil Parmesan cheese Fresh lemon juice Chopped fresh parsley (optional) Sliced lemon (optional) Breading: 1 cup flour 1 cup fine dry Italian bread crumbs 2 tablespoons … Continue Reading →
Marinade and glaze: 1 cup fresh orange juice 1 teaspoon finely chopped orange zest 2 shallots, finely chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon grainy mustard 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 tablespoon olive oil Salt Freshly ground black pepper 6 Cornish hens, about 1 1/2 pounds each Orange … Continue Reading →
Marinade and glaze: 1 cup fresh orange juice 1 teaspoon finely chopped orange zest 2 shallots, finely chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon grainy mustard 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 tablespoon olive oil Salt Freshly ground black pepper 6 Cornish hens, about 1 1/2 pounds each Orange … Continue Reading →
1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots ( 1/4-inch thick) 2 cups snow peas (6 ounces), stems and strings removed … Continue Reading →
Adapted from David Joachim’s “The Tailgater’s Cookbook.” 12 ounces dark beer, such as Negra Modelo 1/4 cup Worcestershire sauce 1 tablespoon Tabasco 4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat 3 tablespoons finely ground espresso or dark roast coffee 1 tablespoon pure chili powder (such as ancho) 1 teaspoon ground cumin … Continue Reading →
2 tablespoons olive oil 1/4 teaspoon pepper 4 bone-in, chicken breasts (or boneless, skinless) 1 onion, chopped 1 red bell pepper, seeded and diced 1 jalapeno, seeded and diced 2 garlic cloves, minced 1 cup fat-free chicken broth 1/3 cup orange juice Zest of 1 orange 2 teaspoons honey 1/2 teaspoon cinnamon 1/4 teaspoon cloves, … Continue Reading →
From Food52.com * 4 boneless chicken breasts * 1/2 teaspoon kosher salt * 1/2 teaspoon ground white peppe r * 2 tablespoons unsalted butter * 1 (10 ounce) package artichoke hearts, thawed * 2 tablespoons dry sherry * Zest of one Meyer or other organic lemon * 1 tablespoon lemon juice * 1/2 cup creme … Continue Reading →
Easy Provencal Lamb From “Barefoot Contessa, How Easy Is That?” by Ina Garten. 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied 1/2 cup Dijon mustard 3 tablespoons chopped garlic (9 cloves), divided 1 tablespoon chopped fresh rosemary leaves 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper 3 pounds ripe … Continue Reading →