Cooking Show Recipes

March 2018 - Spring Brunch

March 2018 - Spring Brunch

Spring Vegetable & Feta Frittata Yield:  8 servings Ingredients: 3-4 Tbl. olive oil ½ bunch asparagus (about ½ lb.) 10 large farm eggs 1/3 c. heavy cream, half & half, or whole milk 2 Tbl. chopped fresh herbs (such as basil, dill, chives, tarragon) ½ tsp. kosher salt plus more to taste ¼ tsp. cracked black pepper plus more to taste 2 c. packed baby spinach (or chopped kale, chard, mustard greens, arugula) ¾ c. cheese, diced/crumbled/or dollops (can use firm cheeses such as fontina, cheddar, Havarti, swiss or soft cheeses such as goat cheese, feta, marscapone, ricotta) 2 Tbl. grated...

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January 2018 - Winter Kitchen

January 2018 - Winter Kitchen

Sausage, Fennel, & White Bean Minestrone Yield: 6 servings Ingredients: 3 Tbl. Extra virgin olive oil Kosher salt, cracked black pepper to taste 1lb. bulk sweet Italian sausage (or links squished out of casings) 1 lb. bulk hot Italian sausage (or links out of casings) 1 large bulb fresh fennel, thinly sliced ½ tsp. fennel seed 1 sm. onion, chopped 1 carrot, diced small 3 cloves garlic, minced ½ tsp. each dried oregano & basil 6-7 c. chicken stock One 28 oz. can whole peeled tomatoes with liquid, crushed with hands One 15 oz. can cannellini beans, drained & rinsed...

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September 2017 - The Apple Orchard

September 2017 - The Apple Orchard

Beet & Tart Apple Salad with Goat Cheese Yield: 4-6 servings Ingredients: 3 large beets (approx. one 1 ½ lb. bunch) 2 firm tart apples (such as Cortland, Honey Crisp, Ginger Gold, Fuji) Juice & zest of 1 large orange 3 Tbl. vegetable oil, plus extra for toasting the seeds 2 Tbl. apple cider vinegar 1 Tbl. honey Kosher salt, cracked black pepper to taste 1/3 c. unsalted sunflower or pumpkin seeds Pinch each curry, cayenne pepper 2 c. lightly packed arugula or watercress ½ lemon 6 oz. goat cheese Trim, peel, and shred the beets using a food processor...

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August 2017 - Summer Harvest

August 2017 - Summer Harvest

 Mediterranean Roasted Eggplant Dip Yield:  Approx. 2 cups Ingredients: 1 large eggplant 8 cloves garlic, cut in half lengthwise Olive oil for rubbing 2 Tbl. extra-virgin olive oil 2 Tbl. red wine vinegar Juice of ½ lemon 3 Tbl. julienne sun-dried tomatoes packed in oil 3 Tbl. chopped fresh parsley leaves Kosher salt, to taste Pinch crushed red pepper flake Preheat the oven to 350.  Use a paring knife to make deep slits all over the eggplant and stuff with the pieces of garlic.  Rub the eggplant generously with oil and roast in a shallow baking dish until very soft...

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July 2017 - Three Sisters (Corn, Beans, Squash)

July 2017 - Three Sisters (Corn, Beans, Squash)

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...

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