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Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...


Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...


Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

Roasted Golden Beet and Goat Cheese Crostini with Summer Savory & Honey

Aug 20, 2021
  Ingredients: 1 baguette or loaf of bread, sliced thin 4 medium-sized golden beets, peeled and diced 2 Tbsp. olive oil 4 oz. goat cheese  1 tbsp summer savory (plus...

Free range chicken soup stock

Stock from your free range chicken

So you've roasted your free range chicken. If you like to make soup, you'll have kept the bones. I always serve my roast chicken sliced up and off the bone. I take all of the bones from the roasted bird, including the neck, and put them in a freezer safe container and freeze them until future use. When I'm in a soup making mood, things become simple. I take out my bag of bones from the freezer, put them in a pot, cover the bones with water, and simmer for about 3 hours. I like to keep a bit of meat on the bones for added density to the broth. After you have boiled your bones for the required time, let it cool, fish out all of those bones that are in the pot and VOILA. You have the best base for a hearty chicken soup. Especially if serving soup to little ones, be certain that you have removed all of those small bones that may be left in the broth. Simple non?