Recipes
Butternut Squash Bisque
1 Tbs Olive Oil or Butter
2-3# Butternut Squash, peeled and diced into 1″ chunks
3 large Carrots, chopped
1 medium Onion, chopped
1 Tbs Ginger, minced
2 Tbs Curry Powder
2 Quarts Pear Juice or Vegetable Stock
1/8 Cup Orange Zest
Salt & Pepper, to taste
Preparation:
Heat olive oil over medium heat in a large sauce pot. Saute squash, carrots, onion, ginger and curry powder for 3 minutes. Add stock and orange zest and bring to a boil. Lower to a simmer and cook uncovered for 35-40 minutes until vegetables are tender. Season with salt and pepper. Puree the soup until smooth and creamy.
Spanakopita
2 lbs. Spinach (steamed, squeezed, drained & chopped)
1 Cup Feta, crumbled
1/4 Cup Dill, chopped
1/4 Cup Parsley, chopped
1 bunch Green Onions, sliced
3 Eggs, lightly beaten
Salt & Pepper, to taste
1/4 Cup Butter, melted
Phyllo Dough
Preparation:
Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl. Brush the bottom of an 8×8 inch baking pan with melted butter. Brush the top of a sheet of phyllo dough with melted butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan. Repeat this step until you have 6 layers. Place the spinach mixture on top of the phyllo dough. Brush the top of a sheet of phyllo dough with melted butter and place it on the spinach. Repeat this step until you have 6 layers. Bake in a preheated oven at 350 degrees until golden brown on top, about 30-50 minutes.
Bacon-Wrapped Stuffed Deglet Noor Dates
1 lb.Deglet Noor Pitted Dates
10oz. Goat Cheese
4oz. Blue Cheese
12oz. Vermont Smoke & Cure Bacon, sliced
Preparation:Puree cheese with food processor until smooth. Put bacon on a sheet pan, bake for 10 minutes at 350 degrees. Cool bacon. Stuff dates with cheese. Wrap dates with bacon. Return to sheet pan and bake at 350 until bacon is crispy. Garnish with fresh mint.
Artichokes Barigoule
4 Globe Artichokes (cleaned, choke left in)
1 Carrot, peeled & sliced
1 bunch Spring Onions, sliced
1 Cup Garlic, sliced
1/2 Cup Tomato Paste
1 bunch Basil
2 Bay Leaves
2 Cups White Wine
2 Cups Extra Virgin Olive Oil
Water
Salt & Pepper
Preparation:Sweat carrots, onions and garlic until translucent. Add tomato paste and cook for 5 minutes. Add artichokes, wine, bay leaves, salt & pepper. Cover with water. Cook until artichokes are tender. Cool, then remove choke and quarter artichokes. Serve with chopped basil and drizzle with olive oil.
Spring Vegetable Pasta w/ VB&C Chevre
1 Cup Extra Virgin Olive Oil
1 bunch Asparagus, sliced
1 Spring Onion, sliced
1 bulb Fennel, sliced
2 Tbs Garlic, chopped
4oz. Arugula
2 Whipple Hollow Hydropoinc Tomatoes, peeled & diced
1 box DeCecco Penne Rigate, cooked
9oz. Vermont Butter & Cheese Chevre
Preparation: Sweat onion, garlic and fennel until translucent. Add asparagus, cooked until tender. Add tomato, arugula and cheese, tossed together. Mix with pasta. Finish with more cheese and olive oil.
Frank’s Salsa Verde
1 bunch Mint
1 bunch Basil
1 bunch Cilantro
1 bunch Italian Parsley
1 head Garlic, Chopped
1 tin
1/2 Cup Dijon Mustard
1/2 Cup Capers
1/4 Cup Red Wine Vinegar
2 Cups Extra Virgin Olive Oil
Salt and Pepper, to taste
Preparation: Pulse all ingredients in a food processor until smooth. Use as a garnish for meat, fish, or poultry.
Shelburne Super Select Cioppino
1 lb.16-20 Shrimp, peeled & deveined, diced
1 lb. 10-20 Dry Sea Scallops, quartered
1 lb.White Fish (Bass, Cod, Barramundi), 1″ cubed
1 rib Celery, sliced
1 bulb Fennel, sliced
1 Shallot, sliced
3 cloves Garlic, sliced
2 Cups White Wine
1 Quart Chicken Stock (Prefer Imagine Organic)
1 Bay Leaf
1 Cup Olive Oil
Fresh Thyme
1 pinch Saffron
Salt & Pepper
Preparation: Heat olive oil in large pot. Sweat vegetables until translucent, add saffron. Add fish and cook for 5 minutes. Deglaze with white wine. Add bay leaf, fresh thyme, and chicken stock. Simmer for 15 minutes. Season to taste. Serve with crunchy baguette and roasted pepper aioli.
Winter Vegetable & Bean Soup with Chorizo
8 ounces Pancetta
2 Tbs. Olive Oil
2 Cups Onion, chopped
2 1/2 Cups Carrots, diced in 1/4″ cubes
2 Cups Celery, chopped
1 1/2 Cups Parsnips, chopped
2 Cups Leeks, white portion only diced in 1/4″ cubes
2 Cups Chorizo, diced in 1/4″ cubes
1 Can of 14oz Italian Tomatoes
1 1/2 Cups Dried White Beans, soaked overnight, cooked until tender
2 Quarts Chicken Stock
Salt, Pepper & Sugar
Preparation: Saute pancetta in olive oil, medium heat until it becomes crisp, then add onion, celery & carrots. Cover and sweat for 5 minutes, then add parsnip and leeks. Cover and sweat. Add sausage, tomatoes, beans & chicken stock. Season with salt, pepper & sugar. Cook until vegetables are tender. Taste and correct seasonings, if needed. Serves 8-10.
Fall Apple & Walnut Salad
2 Granny Smith Apples
2 Red Delicious Apples
1 Lemon, juiced
1 tsp. Sugar
1/2 Cup Sherry Vinegar
1 Cup Chopped Celery
3 Scallions, cut diagonally into 1/2″
1/2 Cup Walnut Halves, toasted
4 -5 Tbs. Walnut Oil
Preparation: Wash apples, core and chop, but do not peel them. Toss apples in a bowl with sherry, lemon and sugar. Add celery, scallions and walnuts and drizzle with walnut oil. Taste and adjust seasoning. Server immediately. Serves 4-6.
Summer Pasta Salad
SALAD VINAGRETTE
4 Ears Sweet Corn 1/3 Cup Red Wine Vinegar
1/2 lb. Penne 2 tsp. Dijon
1/2 lb.Fresh Mozzarella (bocconcini) Zest of Lemon
2 to 3 Tomatoes, cored and diced 2 to 3 Basil Leaves
2 Ripe Avocados, cubed. 2 Tbs. Fresh Oregano
8 to 10 Basil leaves 2 Tbs. Fresh Italian Parsley
3/4 Cup Ex. Virgin Olive Oil
Preparation:
Vinaigrette: Combine vinegar, mustard, lemon zest, basil, oregano, parsley. Whisk in olive oil slowly. Stream until all of the oil is incorporated. Salt & pepper to taste. Salad:Husk corn. Grill corn until tender then allow to cool. Cut the kernels off the cob into a large bowl. Add the mozerella, avacados, tomatoes, basil, salt & pepper to the bowl. Drizzle 1/2 Cup of vinaigrette over salad and toss gently. Season with more salt & pepper or vinaigrette to taste. Serves 6.
Spicy Pad Thai Salad
SALAD VINAGRETTE
1/2 lb. Flat Rice Noodles 2 Tbs. Rice Wine Vinegar
1/4 lb. Snow Peas, Sugar Snap Peas 2 Tbs. Sambal Chili Sauce
2 Tbs. Fresh Ginger (Julienne) 2 Tbs. Fish Sauce
1/4Small head Napa Cabbage (Julienne) 2 Tbs. Lemon Grass Paste
2 Tbs. Scallions minced 2 Tbs. Tamari
2 Tbs. Chopped Cilantro 2 Tbs. Olive Oil
2 Tbs. Chives 1 Tbs. Ketchup
1 Cup Unsalted Peanuts 1 Tbs. Sugar
1 Cup Bean Sprouts 1 Tbs. Ginger, grated
1/2 tsp. Crushed Red Pepper Flakes 2 Garlic cloves, minced
Salt & Pepper to taste Zest of Orange & Lemon
1 tsp. Crushed
Red Pepper Flakes
Preparation:
Soak rice noodles in 4 Cups hot water for 7-10 minutes, until tender. Rinse under cold water and drain well. Julienne snow peas. Add ginger, cabbage, scallions, cilantro, chives, half of the peanuts, half of the sprouts, red pepper flakes, salt & pepper. Drizzle with vinaigrette. Toss gently. Garnish with remaining peanuts and sprouts. Serves 6.
Citrus Glazed Salmon
4 Salmon Steaks
2 Lines, Juice & Zest
2 Tbs. Honey
1 1/2 Tbs. Dijon Mustard
1/4 tsp. Salt
1/2 C Sweet Chili Sauce
Preparation : Grate zest, squeeze juice. Stir juice, zest, honey, mustard, salt, and chili sauce until smooth. Glaze salmon steaks. Grill.
Pico de Gallo
4 Large Tomatoes, Diced
1 Small Onion
2 Garlic Cloves, Minced
2-3 Fresh Jalapeno Peppers
3 Tbs. Italian Parsley, Chopped
1 Tbs. Fresh Basil
2 Tbs. (or more) Lime Juice
2 Tbs. Olive Oil
Preparation : Combine all ingredients. Toss Lightly. Makes 2 Cups. Great topping for fajitas, grilled fish, or burgers.
Orzo Salad
1 1/2 C Orzo (Rice-shaped pasta)
1/3 C Sun-dried Tomatoes
5 Tbs. Extra Virgin Olive Oil
1/4 C Balsamic Vinegar
1/4 CPitted Kalamata Olives
1 C Finely Chopped Radicchio
1/2 C Toasted Pine Nuts
1/2 C Fresh Basil (chopped)
1/2 C Fresh Parmesan Cheese
2 Large Garlic Cloves (Minced)
1/8-1/4 tsp. Red Pepper Flakes
1 C Red Grape Tomatoes (Split)
Preparation: Cook orzo in pot of boiling salted water until tender. Drain well. Transfer to bowl. Add sun-dried tomatoes, oil, vinegar, and olives. Toss to blend. Let stand to cool. Mix in radicchio, nuts, basil, parmesan cheese, and garlic. Salt and pepper to taste. Serves 6.
Make it Greek
Add feta cheese, scallions, fresh lemon juice and cucumbers.