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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Asparagus Chevre Toast...an easy party pleaser

Grill your local asparagus as per my "Asparagus on the BBQ" recipe.

Take one sliced ciabatta loaf from our bakery.

Brush one side of the ciabatta with grape seed oil.  Place the oiled side of the ciabatta down on the grill, grill for a few minutes until a bit toasty.

Remove the bread, spread some goat chevre on the toasty oiled side of the ciabatta.

Put back on the grill, cheese side up, until the cheese gets soft.

Remove from grill.

Take 2-3 spears of grilled asparagus and press into the now soft chevre.

EAT!!!