Archive | Recipes



Serves 4 to 6

  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1 tablespoon canola oil
  • 2 pounds mixed mushrooms (such as chanterelle, morel, portobello, cremini, oyster and shiitake), ends trimmed
  • 4 cloves garlic, mashed into a paste
  • ½ cup homemade chicken stock or reduced- fat, low-sodium chicken broth
  • ¼ cup dry red wine
  • 2 tablespoons heavy cream (optional)
  • ¼ cup chopped fresh tarragon and sprigs for garnish
  • 2 tablespoons freshly shaved Parmigiano- Reggiano
  • Grilled bread, for serving
  • Coarse salt and freshly ground black pepper

To make the poached eggs, fill a large bowl with water and set aside (use hot water if serving them immediately, cold if making the eggs ahead). Fill a large saucepan with 3 inches of water, add the white vinegar and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool, which will help the eggs hold their shape.

Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Adjust the heat, if necessary, to keep the water just at a bare … Read More

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This recipe is great with kale or any spring greens. It is so simple yet satisfying.

  • 2 tablespoons olive oil
  • 2–10 fresh garlic cloves, chopped (use as much as you like)
  • Pinch of salt, pepper and crushed red pepper
  • ½ pound kale, roughly chopped
  • 8 ounces of your favorite pasta, cooked

In a large skillet heat 2 tablespoons olive oil on medium heat, add garlic, salt, pepper and crushed pepper. Add kale, stir to combine and cover. Turn heat off and allow to steam for 2 to 3 minutes. Combine with cooked pasta and add a little more olive oil if necessary for texture.

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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. —Ralph Waldo Emerson

This recipe calls for shrimp, but it’s also delicious as a sauce for salmon, scallops, chicken or lamb.

  • 1 pound fresh local shrimp
  • Salsa verde (see accompanying recipe)

Remove the shells from the shrimp, with the exception of the tail. Toss the shrimp with just enough of the salsa verde to evenly coat the shrimp, reserving the remaining salsa verde as a dipping sauce. Skewer the shrimp on small skewers that have been soaked (if wooden) or on long stems of rosemary branches. Grill the shrimp on both sides just until opaque and cooked through, about 1 to 2 minutes per side, depending on the size of the shrimp.

Salsa Verde

  • ½ cup parsley, stems removed
  • 2 tablespoons chives
  • 1 teaspoon oregano
  • 2 tablespoons capers
  • 2 cloves garlic, chopped
  • 1 teaspoon sage leaves
  • 2 tablespoons plus one teaspoon champagne wine vinegar
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • ⅓ cup extra-virgin olive oil

To make the salsa … Read More

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Recipe and Photo by Lyn Deardorff

Makes about 4 half-pints

  • 4 pounds organic or regular strawberries, firm and barely ripe
  • 2 whole lemons
  • 1 cup sugar (cane sugar or organic raw sugar)
  • ¾ teaspoon ground cinnamon (optional)
  • ½ teaspoon ground ginger (optional)

Prepare jars by placing in water-bath canner, bring to boil and simmer for at least 10 minutes while preparing recipe. Place lids and bands in small saucepan with water to cover, and simmer at very low heat.

Meanwhile, cut lemons into very thin slices and then cut each slice in half. Remove seeds.

Combine hulled whole strawberries, lemons, sugar and spices in a nonreactive saucepan or stockpot and cook over medium heat. Stir frequently to prevent sticking and burning. As it cooks, the strawberries will begin to break down and release juices. Continue cooking until mixture thickens. This can take from 20 to 40 minutes depending on ripeness of strawberries (less ripe will thicken faster). Test for spreadable consistency by cooling a tablespoon of the preserves on a saucer. If it begins to hold its shape, it is ready to jar.

Ladle hot mixture into jars, wipe rims and seal with bands and lids, leaving ¼ inch headspace. … Read More

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Photos by Jennifer Davick

The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp.

  • 1 pound ground pork sausage
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 cups crumbled homemade biscuits
  • 6 ounces extra-sharp Cheddar cheese, freshly grated (1½ cups)
  • 1 cup grape tomatoes, quartered
  • 1⁄8 teaspoon freshly ground pepper
  • 6 large eggs

Preheat oven to 350°. Heat a 10-inch castiron skillet in oven for 5 minutes.

Meanwhile, cook sausage, onion and garlic in a large, lightly greased skillet over medium heat, stirring frequently, 10 minutes or until sausage is browned and onion is tender. Transfer to a large bowl. Add biscuit crumbles, cheese, tomatoes and pepper. Stir until blended. Transfer to hot cast-iron skillet.

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350° for 23 to 25 minutes or just until eggs are set. Serve immediately.

Makes: 6 servings

Recipe adapted from Around the Southern Table … Read More

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Photo by Jennifer Davick

Putting this classic comfort food in miniature skillets raises it to a level fit for company. Make sure the filling is hot and the pastry is cold when it goes in the oven.

  • ¾ pound carrots
  • 2 celery ribs
  • 1 yellow onion
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground pepper, divided
  • ¾ teaspoon salt, divided
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups chopped roasted or rotisserie chicken
  • 1½ cups sweet peas
  • 1 teaspoon fresh thyme leaves, chopped, plus sprigs for garnish
  • 1 large egg
  • ½ (17.3 ounce) package frozen puff pastry sheets, thawed but cold

Preheat oven to 400°. Cut carrots and celery into ½-inch-thick slices. Cut onion into quarters. Arrange on a jelly-roll pan.

Toss with olive oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Bake at 400° for 55 minutes or until tender and lightly browned.

Arrange 12 lightly greased 3½-inch castiron skillets on an aluminum-foil-lined baking sheet. (6-ounce oven proof ramekins can also be used.)

Melt butter in a large Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth; cook over … Read More

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