Tag Archives | Spring 2013 Recipes



Recipe and Photo by Megan Mccarthy

  • 1 bunch asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil + 1 teaspoon for misting
  • 1 clove garlic, minced
  • 1 fresh lemon, squeezed
  • 2 tablespoons grated Asiago cheese
  • ¼ teaspoon fresh cracked black pepper
  • Sea salt to taste

Turn oven broiler on high. Place trimmed asparagus on a baking pan and mist with extra-virgin olive oil. Place asparagus under broiler for about 5 to 6 minutes.

In small bowl, whisk together 2 tablespoons extra-virgin olive oil, garlic, lemon, Asiago cheese, fresh cracked black pepper and salt to taste. Drizzle vinaigrette over roasted asparagus and serve.

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Homemade pizza crust

  • 2 large onions, cut into ¼ inch slices
  • 1 large North Georgia apple or local pear
  • 2 links organic chicken sausage
  • ½ cup toasted walnuts
  • 2 ounces Capra Gia goat cheese (red pepper, herb, onion or 7-pepper)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Sea salt and white pepper to taste
  • Fresh arugula
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil

Sauté onions in 2 tablespoons butter and 2 tablespoons olive oil, add ¼ cup brown sugar and cook until they are limp, brown and almost crispy. Just before they are finished add 2 tablespoons balsamic vinegar and continue to cook until the liquid is absorbed. Set aside.

Sauté the organic chicken sausage and add sliced green apples or pears just before the sausage is brown around the edges. Layer the onions, sausage and apples on top of the homemade pizza dough. Sprinkle with toasted walnuts and Capra Gia’s goat cheese. Lightly sprinkle with sea salt and white pepper.

Heat pizza in a pre-heated 400° oven for 15 to 20 minutes. Top with fresh arugula that has been lightly dressed in a teaspoon of fresh lemon juice and a teaspoon of olive … Read More

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  • 3 to 4 small beets
  • 3 cloves garlic
  • 1 sprig thyme
  • 6½ tablespoons canola oil
  • Kosher salt
  • Freshly ground pepper
  • ½ cup unsalted pistachios
  • ¼ cup sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • 6 ounces Capra Gia goat cheese
  • 1 cup microgreens or mache
  • 1 tablespoon pistachio oil (optional)

In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using both golden and red, put them in separate bowls.

Toss the pistachios with ½ tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining ¼ cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

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Serves 6 to 8

  • 1 (6-pound) bone-in leg of lamb
  • 2 tablespoons olive oil (not extra-virgin)
  • 2 lemons, halved
  • 1 (750 milliliter) bottle dry white wine
  • 2 leeks, white and pale green only, sliced
  • 1 head garlic, peeled, about 12 cloves
  • 5 bay leaves, preferably fresh
  • 4 sprigs fresh rosemary
  • 4 springs fresh thyme
  • 2½ quarts (12 cups) homemade chicken stock or reduced-fat low-sodium chicken broth, more if needed
  • Coarse salt and freshly ground black pepper

Heat oven to 300°. Rub lamb with oil and season generously with salt and pepper.

Heat a large roasting pan over mediumhigh heat. Add lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. While the lamb is cooking, add the halved lemons as well, and cook, flesh side down. (Alternatively, you can heat the oven to broil, and broil the lamb and lemons, turning occasionally, until the lamb is browned on all sides, about 10 minutes, depending on the strength of your broiler. Then reduce the heat to 300°.)

Once the lamb is browned on all sides, add the wine, leeks, garlic and herbs.

Using tongs, remove the lemons to cool slightly, then squeeze the lemons over the lamb. … Read More

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Serves 4

To clean radish greens, other greens or gritty herbs, place them in a sink or large bowl filled with cold water. Swish the greens around, letting the dirt fall to the bottom. Using your hands or a fine-mesh sieve, scoop the greens from the water, leaving the dirt at the bottom. Drain, clean and refill the sink or bowl. Repeat the process until the greens are clean and free of dirt.

  • 4 bunches radishes with greens attached, preferably French, very well cleaned
  • 1 tablespoon canola oil
  • 1 garlic clove, very finely chopped
  • 3 tablespoons chopped fresh chives
  • Coarse salt and freshly ground white pepper

Cut greens from radishes and thoroughly wash as indicated in the headnote. Coarsely chop greens. Trim radishes and cut lengthwise into ½-inch wedges. Heat the oil in a 12- inch heavy skillet over moderately high heat. Add radish wedges and season with salt and pepper. Cook, stirring, until just tender, about 8 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add reserved damp greens and cook until just wilted. Add chives and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve warm.

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Serves 4

  • Zest and juice of ½ lemon
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds medium asparagus, ends trimmed, cut into 1-inch pieces
  • 1 bunch baby sweet onions or green onions, cut into 1-inch pieces
  • 1 cucumber, partially peeled, seeded and cubed
  • ¼ cup chopped fresh mixed herbs such as parsley, mint and tarragon
  • Coarse kosher salt and freshly ground white pepper

Whisk together the lemon zest, lemon juice and sherry wine vinegar. Add oil and whisk until combined. Set aside. Fill large bowl with ice water. Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes. In the last 30 seconds of cooking, add the green onions. Drain the vegetables in a colander then set the colander in the bowl of ice water to chill. Once chilled, drain well then transfer to a large bowl. (If making ahead, wait to add the herbs and dressing until just before serving. The acid in the dressing will turn the asparagus drab, army green.) Add herbs, cucumbers and reserved dressing; toss to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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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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