19 July
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In chicken, Grilling, Main dish, Salad
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Tweet The combination of fennel and watercress makes for a refreshing entree. Any protein can be used in place of the chicken, including pork tenderloin, shrimp, scallops or ahi tuna. Herbs such as thyme, basil and chives can be added to the dressing if desired. Recipe by Amanda Cushman. Salad: 2 cups baby arugula 1 bunch watercress, tough stems removed 2 bulbs fennel, ends trimmed and tough outer piece removed Juice of one lemon 1/4 cup virgin olive oil, divided Salt and freshly ground pepper, to taste 1 whole boneless, skinless, chicken breast, halved, trimmed, pounded to 1/4 inch thick 1 tablespoon chopped thyme Dressing:Read More →

19 July
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In Main dish, Salad, Side dish, Vegan, Vegetarian
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Tweet Asian Soba Noodles with Sautéed Tofu I particularly love this combination of cooked soba noodles and sautéed tofu but have added grilled salmon or chicken in place of the tofu. I recommend making extra noodles as they can be enjoyed warm or at room temperature. Recipe by Amanda Cushman. 1 pound firm organic tofu, halved, drained and pressed down for at least 30 minutes 5 tablespoons soy sauce or Tamari, divided 1/4 cup vegetable oil 1/2 pound soba noodles 2 teaspoons minced ginger 2 cloves garlic, minced 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes 1/2 English cucumber,Read More →

14 July
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In How to, Main dish, Seafood
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Tweet As poké bowl joints grow, learn how to make the Hawaiian specialty at home By Debbie Moose For something so cool, poké is really hot. The combination of chopped raw fish, rice and vegetables – pronounced POH-keh – started in Hawaii, where you can pick it up like fast food. Now poké is spreading across the country to restaurant appetizer menus and dedicated poké bars, such as One Fish Two Fish in Carrboro and ZenFish in Durham, which opened earlier this year. It’s even better to make poké bowls at home. Get the right ingredients, do a little chopping and you have a simple,Read More →

23 May
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In appetizer, Grilling, Salad, Seafood
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Tweet Shrimp is marinated for an hour and then grilled and served on top of a bed of mixed greens. Scallops can be used in place of the shrimp if desired. Recipe by Amanda Cushman. 1 1/2 pounds large shrimp, peeled and de-veined 5 tablespoons lime juice 1/4 cup virgin olive oil 2 teaspoons ground cumin 1 small jalapeno, seeded and minced 6 tablespoons cilantro, chopped 1/4 teaspoon salt Salad 3 large Heirloom tomatoes of mixed colors, large dice 1 shallot, minced 1/4 cup basil, chopped 3 tablespoons balsamic vinegar 1/3 cup virgin olive oil Salt and fresh ground pepper, to taste 4 cups mixedRead More →

Sticky
23 May
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In appetizer, Bread, Grilling, Vegan, Vegetarian
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Tweet This is a perfect dish to make ahead, as it can be served room temperature. Feel free to substitute chick peas for the white beans and add other herbs such as thyme or Italian parsley. Recipe by Amanda Cushman. 1/4 cup virgin olive oil 2 medium shallots, minced 2 garlic cloves, minced 3 16 ounce cans Cannellini beans, rinsed, drained Salt and pepper to taste 1 tablespoon fresh rosemary, chopped Topping 2 large ripe tomatoes, seeded, chopped 2 tablespoons virgin olive oil 1 garlic clove, minced 1 loaf crusty Tuscan bread, sliced in 1/2-inch slices Virgin olive oil for brushing Heat 1/4 cup oliveRead More →

17 May
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In Canning, Farm to Plate, Fruit
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Tweet I used an already opened bottle of dry wine with big fruit flavor and low tannin, plus a few grinds of fresh pepper to yield a full bodied, jewel-tone jelly made with pectin. Recipe by Jill Warren Lucas. 4 cups strawberries (before trimming) 1 1/2 cups red wine 1 cup water Freshly ground black pepper 1 package pectin, such as Sure-Jell Classic 1/2 teaspoon butter 4 1/2 cups sugar Rinse strawberries and blot dry. Trim caps and cut berries in half. Transfer to blender with wine and water; puree. Pour into saucepan. Add several grinds of black pepper and bring to a simmer overRead More →