Tag Archives: side

Toast with wild mushrooms and farmer cheese

Serves 6

  1. 1lb hedgehog, chanterelle or porchini mushrooms
  2. 2tb butter
  3. 3tb white wine
  4. 3tb parsley
  5. 3 1/2in x 6in slices sourdough
  6.  2/3 cup farmer cheese
  7. 1tb chives
  8. 1-1/2tb olive oil
  • Cook 1-2 for 5-7 minutes. Add 3-4 and cook for 2 minutes. Set aside.
  • Spread bread with cheese and top with mushrooms and 7-8. Halve and serve.
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Roasted stuffed squash blossoms

Serves 4-6

  1. 12 squash blossoms
  2. 1 cup ricotta
  3. 1 cup steamed corn, about 1 ear
  4. 1tsp lemon juice
  5. 12 whole chives + 2tb chopped
  • Stuff blossoms with 2-4 and chopped chives. Tie closed with whole chives and roast at 350 degrees for 10 minutes. Serve.

Crockpot bbq beans

Add 8 hot dogs cut into 1in pieces for franks and beans. Replace bacon with 1/4tsp liquid smoke to make vegan.

Serves 4-6

  1. 6 slices bacon, cut into 1/2in pieces
  2. 1 onion
  3. 2 cloves garlic
  4. 1 cup broth
  5. 3/4 cup ketchup
  6. 1/3 cup brown sugar
  7. 4tb molasses
  8. 2tb dijion
  9. 1tb cider vinegar
  10. 1tsp hot sauce
  11. 1tsp chili powder
  12. 1/4tsp cayenne
  13. 2 cans pinto beans
  14. 2 cans navy beans
  • Cook 1-3 in a 12in skillet over med-high heat for 5 minutes. Add 4-12 and bring to a boil. Add to slow cooker along with beans and set on high for 4 hours or slow for 6 hours. Serve.

Sheet pan roast pork and bread salad

Serves 8

  1. 2 1lb pork tenderloins
  2. 3tb balsamic vinegar
  3. 2tb whole mustard
  4. 1tb brown sugar
  5. 1tsp cornstarch
  6. 12in baguette, cut into 1in pieces
  7. 1 red onion, cut into 1in pieces
  8. 1 yellow squash, cut into 1in pieces
  9. 1 red bell pepper, cut into 1/2in strips
  10. 1/2 cup olive oil
  11. 1tb capers + 1tb brine
  12. 1 clove garlic
  13. Half an english cucumber, quartered lengthwise and cut into 1/4in pieces
  14. 6oz cherry tomatoes, halved
  15. 1/2 cup basil
  • Rub tenderloins with 1tb each 2-3 mixed with 4-5 and place in the middle of a baking sheet. Toss 6-9 with 4tb oil and add to baking sheet. Roast in the middle of a 450 degree oven for 20 minutes, stirring veggies and bread and rotating sheet after 10 minutes.
  • Rest pork for 10 minutes and slice. Toss bread and veggies with remaining ingredients and serve.

Balsamic glazed onions

Serves 4

  1. 2lb frozen pearl onions
  2. 1tsp salt
  3. 1/4tsp red pepper flakes
  4. 2-1/2tb sugar
  5. 9tb water
  6. 3tb butter
  7. 1/3 cup balsamic vinegar
  8. 2tb parsley or basil
  • Bring 1-3, 1/2 cup water, 1tb butter and 1/2tb sugar to a boil in a 12in skillet, cover and cook about 10 minutes or until water is almost evaporated, stirring once after 5 minutes.
  • Uncover and cook onions for 5 minutes. Lower heat to med-low, add vinegar and remaining 4-5 and cook for 3 minutes. Take off-heat and add remaining butter and herbs. Serve.