by Bob Dublin | Aug 22, 2014 | beef, pork, poultry, Recipes
From Ina Garten’s Barefoot Contessa: How Easy Is That? Ingredients: 2 lbs. Yukon Gold potatoes, quartered 4 T. (half-stick) diced unsalted butter 1/2 c. whole milk 4 oz. creme fraiche 2 tsp. Dijon mustard 2 tsp. whole-grain mustard 1 tsp. dry mustard 1 tsp....
by Bob Dublin | Aug 22, 2014 | Recipes
Ingredients: 2 lbs. yellow onion, peeled and julienned 3 T. olive oil 1 tsp. ground black pepper 1/2 tsp. crushed red pepper 1/2 c. honey Directions: Heat a saute pan, add the oil and let it get hot. Add onions and saute until golden brown. Add black and red pepper...
by Bob Dublin | Aug 22, 2014 | Recipes
These two great recipes are from Chef Brent Beavers; look for new additions at www.conscioustable.net Ingredients: 8 oz. fresh-squeezed orange juice 1/2 c. diced yellow onion 1 T. cider vinegar 1/2 T. yellow mustard seeds 3 roasted, peeled and diced green chilies 4...
by Bob Dublin | Aug 22, 2014 | pork, Recipes
Ingredients: 1 red onion, thin round slices 1 T. kosher or sea salt 1/4 c. cider vinegar 1/4 lb. cooked chopped bacon 2 poblano chilies 5 leaves chopped, cilantro or parsley Directions: Pop onion into rings as if you were making onion rings. Arrange rings into mixing...
by Bob Dublin | Aug 22, 2014 | Recipes
Tonie Austin shared this Mark Bitterman recipe with Marcy Nameth, who passed it on to her CSA customers. Colorful and full of fall flavor! Ingredients: 1/2 c. fresh or frozen cranberries, picked over and rinsed 3/4 c. orange juice 1 T. minced ginger 3 T. olive oil 1...