A delicious egg and dairy-free version of one of our favorite chai ice creams — enjoy! INGREDIENTS: 2 tablespoons chai spices 1 cup water 2 cans (28 ounces) full-fat coconut milk, shaken well 3/4 cup honey (or maple syrup for the vegan version) 1 teaspoon pure vanilla extract Pinch of fine-grain sea salt 1 1/2...Read More
Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers. These grilled mild peppers make a fantastic starter for a party. INGREDIENTS: 1 pound Padrón peppers, washed and thoroughly dried 2 tablespoons extra virgin olive oil Coarse sea salt, such as Fleur de Sel...Read More
INGREDIENTS: 12 fresh California Mission figs, washed and dried 1 vanilla bean, split and opened 1 cup Amaretto liqeuer 1 cup filtered water 1 cup sugar METHOD: Cut figs in half, lengthwise. Fill a large, wide-mouth canning jar with the fig halves. Place vanilla bean on top. Set aside. In a large saucepan, combine amaretto,...Read More
While corn chowder is usually enjoyed as fall and winter soup in New England, corn chowder is a delicious summer soup made with farm-fresh corn and makes a delightful main course for a cool, foggy evening on the coast. For a heartier main course chowder, add more bacon, or minced clams or lump crabmeat and...Read More
Made with premium-quality, grass-fed ground beef combined with blue cheese, Worcestershire sauce, and dry mustard, you’ll never go back to ‘plain’ hamburgers. These burgers are stupendous! INGREDIENTS: 3 lbs. lean grass-fed ground beef 4 ounces blue cheese, crumbled 1/2 cup minced fresh chives 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarsely...Read More
This is a delightful summer dessert, easy to make, and delicious to eat! INGREDIENTS: 1/2 cup (packed) brown sugar 1/4 cup honey 4 tablespoons unsalted butter 1/2 cup fresh thyme sprigs 6 large Shiro plums, ripe but firm plums (about 2 pounds), halved, pitted Crème fraîche (or slightly thinned Greek yogurt) Additional fresh thyme sprigs...Read More
INGREDIENTS: 6 large ears corn, husked and cleaned 4 large plum tomatoes, diced 1 small red onion, diced 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar Salt and pepper to taste 1/2 cup fresh chopped basil METHOD: Bring a large pot of lightly salted water to a boil. Cook corn in boiling...Read More
INGREDIENTS: 1 cup boiling water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon soda 1 cup buttermilk 1/2 cup fresh corn kernels 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus additional butter METHOD: Bring 1 cup of water to...Read More
This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More
