CARAMELIZED ONION DIP
From the Saint Peter Food CoopServes 6-8 1 tablespoon olive oil1 tablespoon butter1 yellow onion1 tablespoon brown sugar1 pound Neufchatel or cream cheese2/3 cup sour cream1/3 cup mayonnaise1 teaspoon...
View ArticleTUNA NICOISE
From New Scenic Café This dish is great as a dinner, a salad or a starter and pairs well with a clean white wine. 5 oz Maguru Tuna, seared rare2 ea fingerling potatoes, boiled1 soft boiled or poached...
View ArticleClik here to view.
ASPARAGUS WITH LEMON GINGER VINAIGRETTE
Recipe by Beth DooleyServes 4 This simple vinaigrette keeps several weeks in the refrigerator so make a double batch to have on hand. Use it to drizzle over the blanched stalks or in a main dish salad...
View ArticleTARRAGON-LEMON MAYO
Recipe by Beth DooleyMakes 1/2 cup Whip this up to serve as a dip for blanched, chilled asparagus. It’s terrific on a plate of cold roast chicken and asparagus as well. 1/2 cup good quality prepared...
View ArticlePANCETTA WRAPPED ASPARAGUS BUNDLES
Recipe by Beth DooleyServes 4 This whimsical presentation is much easier than it looks. It will spruce up a weeknight dinner and add elegance to a special meal. 1 pound asparagus, trimmed4 slices...
View ArticlePAN-ROASTED ASPARAGUS WITH PARMESAN
Recipe by Beth DooleyServes 4 Here, the stalks cook in their own juices, becoming tender and silky, rich and flavorful. They’re so meaty and satisfying that we often eat this as a main for a light...
View ArticleKOHLRABI, FENNEL, AND APPLE SLAW
Recipe by Anna HewittServes 4 as a side dish Kohlrabi is a relative of cabbage and turnips. It tastes similar to broccoli when eaten raw but it can also be cooked. Fennel has a bulb-like stem which...
View ArticleGARLIC SCAPE AND ARUGULA PESTO
Recipe by Anna HewittMakes about 1 cup Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant...
View ArticlePepper Your Summer
See the July-August 2013 issue for our “Cooking Fresh” article that’s all about Peppers. Here are additional great ways for you to enjoy those spicy, versatile peppers from your garden or local...
View ArticleApples Abound
See the Sept.-Oct. 2013 issue for our “Cooking Fresh” article by Becky Poss that’s all about Apples. Here are two additional ways for you to enjoy locally grown apples this fall. The first recipe is by...
View Article
