Sort of like a blueberry shortcake, but in this case, there are blueberries baked into the biscuits themselves. Yum. The original recipe from Better Homes and Gardens magazine called for heavy cream, but this works great with plain milk and that’s how I make these now.
Linda Gable created this recipe as a way to make a delicious treat a little more healthy. She roasts a variety of vegetables – beets, rutabagas, sweet potatoes and turnips for example – and then peels and purees them. She says she always begins with a red beet and then adds whatever she has on hand. “If you have more puree than you need, it can be frozen for future use. Have fun experimenting with different vegetables. This cake also freezes well so sometimes I bake a few at a time and keep them on hand.”
This easy spread, created by event planner and caterer Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. Her mash-up involved using goat cheese, garlic, herbs, kale and radishes from different farmers at the market. The recipe works as a dip, a simple appetizer or first course served with sliced bread or as the base for a fabulous sandwich.
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Rinse the fennel and cut it into bite size pieces. You can use all of it up to and including the fronds, if you wish. Arrange the chopped fennel in a baking dish and then cover with cream. Sprinkle with Parmesan and salt and pepper. Cover the dish and bake 1 hour or until fennel Read More…
In a small bowl, stir together the mustard, honey, vinegar and oil. Add hot sauce and taste for seasoning. Set aside. Put the chopped cabbage in a large bowl and toss with the dressing. Refrigerate it at least an hour before serving.
In a large ovenproof skillet, warm 1 tablespoon olive oil and then add the onions. Cook until they turn translucent, then add the garlic and potatoes and continue to cook until everything is tender. Season to taste. Remove the potatoes and onions from the skillet and set aside. Preheat the oven to 350 degrees. In Read More…
Broccoli! If you’re not just steaming it or enjoying it raw, try this easy recipe from Everyday Food magazine.
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.