It’s always a good idea to have a pot pie in the freezer. Don’t know how to make one? Stream our mini-podcast “Turkey Coma” to learn a simple, easy way to use up what’s in your fridge and make a flavorful pie for supper!
Vegetables
Spinach Lemon Basil Pesto
It’s the lemon that takes this pesto to a whole new level along with the basil and spinach peaking in the garden now. Try freezing your lemon rinds so they’re ready to zest when you need them. It’s always relief to have them in the freezer to grab! Ingredients… 4 oz Parmesan cheese, cut into…
Early Spring Halibut
Ingredients… 1 lb. wild Alaskan halibut Unbleached white flour Maldon sea salt flakes White peppercorns Extra virgin olive oil White wine ½ cup water 1 leek, washed, trimmed and sliced into half moons 1 shallot, peeled, trimmed and sliced thinly 2 scallions, washed, trimmed and sliced thinly 1 handful spinach, washed and stems removed 2…
French Onion Soup
French Onion Soup is always a good idea! Onions, bread, and FireFly Farms Cabra LaMancha gooey, melty cheese are the mains in this timeless dish and once you peel and slice the onions, the rest is effortless! Even better, while the onions slowly braise in the oven… the delicious smell will transport you to Parisian…
Our Bourguignon
As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months. Make sure to shop for the groceries the day before so you can take your time as you prepare this…
Cave Dweller Caesar Kale Slaw
Only with Firefly Farms premier Italian style cheese, does this “good-for-you” recipe never get old. Our “Caesar Kale Slaw” calls for Firefly Farms Cave Dweller and Tuscan kale prepped and cut into “kale ribbons” and lightly dressed with a simple vinaigrette. Save your leftovers… it’s even better the next day!!! Enjoy… Whisk together in a…
Almost Spring Salad…
A refreshing change of fare… here we marry winter and spring with beets, Cara Cara oranges, Firefly Farms deliciously, tangy fresh goat cheese and homegrown microgreens. Ingredients… Beets, Baby Beet Greens, Beet Juice Radishes Red Onion Cara Cara Oranges, Cara Cara Orange Juice Microgreens Firefly Farms Fresh Goat Cheese, crumbled Chives To Roast the Beets……
Pickled Jalapeños
It’s always a relief to know these jalapeños are in the fridge. We actually used what was left in a jar from early summer to lift our grilled turkey on Thanksgiving. Delicious. And yes… they will last that long! Just Simply… Cuisine’s building block, vanilla sugar, is our “secret” ingredient when we “pickle”. Don’t worry…
Sweet Potato Pizza
Ingredients… Unbleached white flour Coarse cornmeal 1 pizza dough, room temperature Extra virgin olive oil Caramelized onions (see JSC Building Block recipe below) 1 large sweet potato, peeled and sliced thinly Crumbled goat cheese Fresh sage leaves Cayenne Maldon Sea Salt Flakes To Make the Pizza… In a bowl, rub sweet potato slices and sage…
Grilled Zucchini Pizza
Use a vegetable peeler to make zucchini ribbons for this refreshing summer pizza. And… elevate your pizza stone with bricks to promote even cooking on the grill… you don’t want to burn the bottom when your grill is smoking hot! Enjoy… Ingredients… 1 zucchini, cleaned and peeled into ribbons 1 pizza dough, room temperature 1…
Garlic Confit…
Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful… we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here’s our recipe below… enjoy! Preheat oven to…
Robbie’s Chicken
In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice and we like to use the 15-inch skillet for this recipe. That way you can pile on all the veggies…
