MCTV Cooking Show Recipes

Our monthly cooking show features seasonal, farm-inspired recipes paired with professional culinary education.  

‘Live Stream’ Saturday’s at 11 a.m. and Mondays, 6 p.m. via or view youtube at 

New recipes posted here monthly….enjoy!

A Methuen Community TV Production (host Carolyn Grieco, producer Sandi Seglin, editor Carol Ann Rousseau)      
Sponsorship from our friends at Haverhill Farmers Market    


June 2017 – “EARLY SUMMER” 

Green Goddess Herb Dressing, Chipotle & Maple BBQ Chicken , Vinaigrette Potato Salad with Garden Greens, Rustic Strawberry-Rhubarb Tart

Green Goddess Herb Dressing

Yield: 1 ¾ cup

1 clove garlic

1/3 c. gently packed flat-leaf parsley, stemmed

1/3 c. chopped scallions or chives (or both)

3 Tbl. fresh dill, chopped (can also use tarragon or basil)

¾ c. good-quality mayonnaise

¾ c. sour cream

¼ c. fresh lemon juice (about 1 large lemon)

5 anchovy fillets, drained

Pinch salt and generous cracked black pepper

In a food processor combine the garlic,and all of the herbs, pulsing until well-chopped.  Add the mayonnaise, sour cream, lemon juice, anchovies, pinch of salt and generous black pepper.  Blend until completely smooth and a beautiful green color. Taste for seasoning and chill for at least 1-2 hours to develop flavor, or make ahead and store in the refrigerator for several days.  Serve as a dressing over seasonal greens, as a dip for farm vegetables, or sandwich spread.

Chipotle & Maple BBQ Chicken


Yield:  6 servings (sauce yields approx. 1 ¾ cups – enough for 3-4 lb. chicken)

2 Tbl. vegetable oil

1 small onion, finely chopped

4 cloves minced garlic

1/3 c. + 1 Tbl. pure local maple syrup

1/3 c. + 1 Tbl. low-sodium soy sauce

1/3 c. + 1 Tbl. apple cider vinegar

3 Tbl. Dijon mustard

2 Tbl. light brown sugar (or maple sugar)

½ c. crushed tomatoes

½-1 whole single chipotle pepper (use canned in adobo sauce, drained & finely minced) (note: can substitute with ½ tsp. chipotle powder)

Pinch salt, cracked black pepper to taste

3-4 lb. bone-in, skin-on chicken pieces

Prepare the sauce by heating the oil in a medium saucepan over medium-high heat.  Add the onion and cook for 3-4 minutes or until softened.  Add the garlic and cook for one minute before adding all remaining ingredients.  Bring this mixture to a boil then reduce the heat and simmer over medium-low heat until the sauce has reduced and thickened, 25-30 minutes.  Taste for seasoning, adjusting as needed.  Note: the sauce can be pureed for a smooth consistency or left chunky in texture.  Extra sauce can be stored in the refrigerator for up to one week or frozen.

Oven Method: Preheat oven to 400.  Preheat a large skillet (non-stick or cast iron works well here) over high until pan is hot.  Rub the chicken pieces lightly with vegetable oil and season well with salt and pepper.  Place chicken skin-side down in the pan and sear without disturbing until the skin is well-browned, approx. 5-7 minutes in total.  Transfer chicken to a shallow baking dish skin side facing up.  Set aside some extra sauce in a small bowl for serving, and spoon some of the remaining sauce generously over the chicken pieces.  Roast for 35-45 minutes, basting occasionally with pan juices and additional sauce as needed, cooking until chicken is sticky and nicely glazed and the internal temperature reaches 170.  Remove from the oven and serve with extra sauce on the side.

Grilling Chicken: Oil and season chicken as above and grill skin-side down over medium heat for 10-15 minutes or skin is nicely browned.  Turn and cook an additional 20-25 minutes, basting frequently with BBQ sauce until well glazed and internal temp is 170. 

Vinaigrette Potato Salad with Garden Greens

Yield: 6-8 servings


2 lb. Yukon potatoes, skin on and cut into 2” chunks

4 c. lightly packed garden greens (such as chopped spinach, arugula, or finely shredded kale)


¾ c. olive oil

2 Tbl. Dijon mustard

¼ c. red wine vinegar

1 tsp. kosher salt

½ tsp. cracked black pepper

½ small red onion, finely diced

Place the potatoes in a large pot and cover completely with cold water.  Bring to a boil then reduce the heat, simmering gently until the potatoes are just knife tender – approx. 15-20 minutes.  While the potatoes are cooking prepare the dressing in a large shallow mixing bowl, whisking together the olive oil, mustard, vinegar, salt, and pepper.  Taste for seasoning and add the red onion.  Drain the cooked potatoes thoroughly and add the hot potatoes to the bowl with the dressing, tossing gently to moisten.  Fold in the greens and serve the potato salad warm or chilled.

Variation:  use 1 ½ cups of blanched cut string beans in place of greens

Rustic Strawberry & Rhubarb Tart

Yield: 6-8 servings


1 ¼ c. all-purpose flour, plus extra for rolling

1 Tbl. sugar

½ tsp. salt

7 Tbl. cold unsalted butter, cut into small cubes

6-8 Tbl. cold water


2 c. fresh rhubarb, cut into ½” pieces

2 c. hulled strawberries, halved if small, quartered if large

½ c. sugar

2 Tbl. cornstarch

½ tsp. fresh orange zest

1 Tbl. unsalted butter, cut into small pieces


1 egg yolk, beaten + 1 Tbl. sugar

Local-made ice cream for serving

Prepare the dough by combining the flour, sugar, and salt in a medium bowl, and ‘cut’ in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.  Slowly add the cold water, blending gently with fingertips just until a dough is formed (you may not need the full amount of water).  Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 375.  Combine the rhubarb, strawberries, sugar, cornstarch, and orange zest in a medium bowl and toss well.   Transfer the chilled dough to a lightly floured piece of parchment and roll into a large circle about 12” in diameter.  Slide the parchment onto a baking sheet, and add the fruit mixture using a slotted spoon, reserving any juices at this point, placing the fruit in the center of the circle and leaving a 1” border all around.  Gently fold over the outer edge of the dough, pleating all around to form a nice border.  Once the border is complete pour any remaining juices over the filling and dot the fruit with nibs of butter.  Brush the edge of the dough with the beaten egg yolk and sprinkle with the tablespoon of sugar.  Bake the tart until fruit is tender and juices run thick and bubbly, approx. 45-50 minutes.  Remove from the oven and let cool to set before serving.

July 2017 – “THREE SISTERS” (Corn, Beans, Squash)

Bread & Butter Zucchini Pickles, Stewed Summer Beans with Basil & Tomatoes, Sweet Corn, Chile, & Cheddar Spoonbread

Bread & Butter Zucchini Pickles

Yield: 2-2 ½ pints

8 c. thinly sliced zucchini (approx. 3 medium)

2 cloves garlic, thinly sliced

2 Tbl. pickling salt

1 tsp. coriander seeds

1 tsp. mustard seeds

½ tsp. curry powder (or turmeric)

½ tsp. black peppercorns

½ tsp. allspice berries

1 ½ c. apple cider vinegar

1 c. lightly packed light brown sugar

½ c. granulated sugar

Place the zucchini and garlic in a large bowl and toss with the salt.  Cover generously with ice and let sit at room temperature for 1 ½ hours to draw water from vegetables.  Drain, rinse thoroughly, and drain well again.

*If processing, prepare jars and water-bath canner according to guidelines.

Combine all of the remaining ingredients in a non-reactive medium pot and bring to a boil.  Add the zucchini and garlic to the brine and bring mixture back to a boil, simmering for 5 minutes.  Pack hot vegetables into hot jars, covering vegetables completely with brine and leaving ¼” headspace.  Wipe rims clean, top with lids and cool completely before refrigerating.  Refrigerate pickles up to 2 weeks.

*If processing jars be sure to remove air bubbles before placing lids on and process in a boiling-water bath for 10 minutes.  Remove from the canner and let stand overnight without disturbing.

Stewed Summer Beans with Basil & Tomatoes

Yield:  Approx. 4 servings as a side dish

2-3 Tbl. Olive oil

3-4 cloves garlic, chopped

1 lb. green beans, cut into 1” pieces…..personal favorite is ‘Northeaster’ variety pole bean from Johnny’s Seeds….easy to grow and produce lots of wide, 8”long beans! (any variety of bush or pole bean will be delicious though)

1 pint ripe tomatoes (cherry tomatoes halved or large tomatoes chopped)

Kosher salt, cracked black pepper to taste

Handful chopped fresh basil leaves (1 small bunch)

Heat a large skillet over medium.  Add the oil and garlic and cook gently for one minute to soften.  Add the beans and toss with the garlic and oil before adding the tomatoes, salt and pepper, and half of the basil leaves.  Cover and simmer over low heat until the beans are completely tender, approx. 20-25 minutes.  Taste for seasoning and finish with more fresh basil.

Sweet Corn, Chile, & Cheddar Spoonbread

Yield: 6-8 servings


3 Tbl. unsalted butter

4 ears fresh corn cut off the cob and corn milk scraped (about 2 ½ cups kernels)

½ onion, diced

1-2 jalapenos or other variety of chile, finely minced

½ c. cornmeal

1 tsp. kosher salt

½ tsp. cracked black pepper

½ tsp. baking powder

¼ tsp. baking soda

2 eggs

1 c. buttermilk

1c. grated sharp white cheddar cheese

Preheat the oven to 400.  Melt the butter in a large sauté pan and cook the corn and onion over medium-high heat just until softened, about 4 minutes.  Add the minced chiles and cook another minute.  Remove from the heat and set aside to cool a bit.  In a large bowl combine the cornmeal, salt, black pepper, baking powder, and baking soda and blend thoroughly.  Separately, whisk together the eggs and buttermilk and add this to the dry ingredients stirring just until blended.  Add the corn and onion mixture to the batter along with the cheddar cheese, and blend gently.  Transfer the mixture to a greased shallow baking dish and bake for 25-30 minutes or until the center is set and top golden brown.   Remove from the oven and serve warm.

Variations:  Many other ingredients can be added to this including herbs, sweet peppers, chipotle peppers, and different cheeses.