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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Local Tomato BLAT for many!

You have people over for lunch, what to do?

Cook up 8-12 strips of Berkshire Bacon, or our Natural Bacon.

Slice up 2 large St. Anne's Tomatoes

Wash and pat dry 4 lettuce leaves

Mix up the flesh of one-2 avocados with the juice of one lime

Take one Ciabatta loaf from our bakery.  Slice it in half to make a big sandwich.  Brush with olive oil and grill cut side down on  a hot grill for 1-3 minutes, until desired toastiness is reached.

Layer Toasted Ciabatta, avocado, tomato, bacon, lettuce, ciabatta.  Add pepper to the tomato slices to your taste.  No need to add salt, the bacon takes care of that.

Secure your large sandwich with toothpicks and cut with a sharp bread knife into triangles, or squares.

Enjoy!