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With outdoor temperatures rising, I don’t like heating up my kitchen by turning on the oven or stove. I prefer to use the grill whenever possible. (That is true year-round for me!) Grilling food is a great way to cook with minimal added fats and loads of flavor. I have made this salmon recipe dozens of times for my family and it is always a hit.… Read More »

Ingredients:

Olive Salad (Save time and buy pre-made olive salad at the grocery or create your own delicious olive salad with these ingredients):

• 1/2 cup pitted kalamata olives
• 1/4 cup chopped fresh basil
• 2 tablespoons capers, drained
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 14 oz can artichoke hearts, drained and coarsely chopped
• 1 7 oz bottle roasted red bell peppers, drained and chopped
• 1 minced garlic clove

To prepare olive salad, combine first 8 ingredients in bowl of a food processor. … Read More »

Courtesy of the Cookbook: Week in a Day, with Rachel Ray

Suggested Side:  Serve the ragu over 1 lb pappardelle pasta cooked al dente, or 1 cup quick-cooking polenta, cooked according to package directions.

Ingredients: 

• 3 tablespoons extra-virgin olive oil
• 1 carrot, finely chopped
• 2 ribs celery from the heart with leafy tops, finely chopped
• 1 onion, finely chopped
• 3 to 4 cloves garlic, finely chopped
• 1 bay leaf
• Salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 cup dry white wine, or medium bodied red
• 2 cups chicken stock
• 3/4 pound to 1 pound cooked shredded pork shoulder
• Pinch ground cloves
• 2/3 cup milk
• 1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
• A handful finely chopped parsley leaves
• Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Directions:

Heat a Dutch oven or other heavy pot over medium-high heat.… Read More »

Courtesy of the Cookbook: Week in a Day, with Rachel Ray

Ingredients: 

• 1 (4-5lb) boneless pork shoulder (pork butt)
• Salt &  Pepper
• 2 tablespoons vegetable oil
• 2 tablespoons extra virgin olive oil
• 2 onions cut into wedges, root end attached
• 4 large cloves garlic, smashed
• 1 1/2 teaspoons chopped oregano leaves
• 1 fresh red chile, thinly sliced
• 2 fresh bay leaves
• 1 (12 oz bottle) mexican beer
• 2 cups chicken stock
• Juice of 4 oranges (about 2 cups)
• 1 chipotle chile in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce
• Juice of 2 limes
• 16 flour or corn tortillas
• 1 cup drained pickled jalapeno slices
• 1/4 head red cabbage shredded
• 1 cup crumbled queso fresco or 2 cups shredded Monterey Jack cheese

Directions:

• Preheat the oven to 325 F.

… Read More »

Ingredients: 

• 6 (1/2 inch thick) boneless pork loin chops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 cup orange juice
• 1/4 cup dry sherry
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup chopped fresh mushrooms
• 1/4 cup whipping cream

Directions:

• Sprinkle pork chops evenly with salt and pepper
• Cook in hot oil in a heavy skillet over medium high heat 2 minutes on each side or until browned
• Add orange juice and next 3 ingredients; bring to a boil. 

… Read More »

Ingredients: 

• One bone-in ham (best to get the “butt portion”)
• 3 cups light brown sugar

Directions:

• Cover the bottom end of the crock pot in a 1/4 inch layer of the borwn sugar
• Remove all packaging from the ham and place it flat side down on top of the brown sugar
• Coat the top and sides of the ham liberally with the rest of the brown sugar to form a thick layer of sugar

• Replace lid. 

… Read More »

Featured Recipe of The Dunwoody Green Market from their 10/15/2013 Newsletter

 INGREDIENTS:

• 4-41/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups Arborio rice
• 1 cup white wine
• Salt and pepper
• 1 cup pumpkin purée
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon nutmeg
• 1 tablespoon chopped fresh basil
• 2 tablespoons unsalted butter

 DIRECTIONS:

Pour the stock into a 2-quart saucepan and keep it hot over low heat.  … Read More »

Ingredients:

• 2 Tbs sweetened lemonade mix
• 1 Tbs Old Bay seasoning
• 1 tsp salt
• 2 Tbs vegetable oil
• 2 lbs medium-sized shrimp, peeled and deveined
• 4 small zucchini, cut into chunks
• 1 pint cherry tomatoes

Directions:
In a large bowl, combine lemonade mix, Old Bay seasoning, and salt. Stir in oil to blend. Add shrimp and zucchini, and toss to coat.… Read More »

Ingredients:

• 1 cup sour cream
• 2 cups shredded cooked chicken (Audra cooks chicken in crockpot all day on low to make it super easy to shred)
• 1 1/2 cups shredded co-jack cheese – divided
• 1/4 cup salsa *
• 1 t. cumin
• 6-8 tortillas

Directions:  Mix above ingredients together, leaving 1/2 cup cheese for top, then spoon into tortillas.… Read More »

Ingredients:

• White Bread
• Mayo  (We use Duke’s Light)
• Salt
• Pepper
• Peeled and sliced fresh red tomatoes

Directions:  This is how we make ours…. Nothing fancy — no bacon or lettuce or even toasted bread. Just plain, white bread, lots of mayonnaise, salt, and pepper. The tomato juice runs out with the mayonnaise, leaving milky, pink drips on the plate… DELICIOUS!… Read More »

Ingredients:

• 1/2 cup chopped onion
• 1 clove minced garlic
• 1/4 cup butter
• 1 lb ground chuck
• 1 t pepper
• 1 can cream of mushroom soup
• 1 cup sour cream
• parsley for garnish
• egg noodles

Directions:

Brown meat, drain grease and set aside.  Saute onion and garlic in butter over medium heat.  Stir in the drained meat. … Read More »

Submitted by Anne West:  “Try this salmon recipe…I made it and it was great!  I know Publix used to sell the cedar planks…and Fresh market does, too.  Enjoy!”

Ingredients:

• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Kosher salt and fresh ground black pepper
• 1/3 cup cranberry relish, room temperature
• 2 tablespoons finely chopped shallots
• 2 tablespoons red wine or champagne vinegar
• 4 – 6 ounce salmon fillets or one 8-10″ salmon fillet
• 1 – 15 inch Fire & Flavor Cedar Grilling Plank, soaked

Directions:

FIRST In a small bowl combine 1 tablespoon Dijon mustard and 1 tablespoon olive oil with cranberry relish, shallots, and vinegar.… Read More »