Dill Veggie Dip
- 1 package of cream cheese
- 1/2cup of mayo
- 1 cup of sour cream
- 3 TBS of finely chopped dill
- 1 grated clove of garlic
- Buttermilk to thin as needed
- Salt and pepper to taste
Dill Veggie Dip
Panzenella Salad ( Keewaydin Farms Style)
Heat oven to 400 degrees. While heating, slice onions, peppers, and place in a shallow baking dish or metal pan with tomatoes and herbs. Drizzle with Olive Oil, Balsamic vinegar, honey and a dash of salt and pepper.Place in oven. Slice bread into bite size chunks. Melt butter and grate garlic into it then toss over bread with addition herbs and salt and pepper to taste. Place in oven until golden brown and toasted. Check tomatoes and vegetables after about 20 minutes, you can tell they are ready when the tomatoes are bursting and the peppers and onions are softening up. Remove from the oven and set aside. When the bread is toasted and smelling great, toss with the warm vegetables and enjoy soon before the bread becomes completely soggy! I always garnish with fresh Mozzarella and Basil before serving, and maybe an additional sprinkling of grated parmesan if you have it. OH! And don’t forget the Wine!
*feel free to add additional veggies such as baby zucchini or spinach
3/4 cup of mayonnaise 3/4 tsp salt *Mix all ingredients together in a bowl. Cover and chill in refrigerator for
3 cloves of garlic –minced 1/2 tsp pepper at least 30 min’s before serving. ENJOY!!!
2.5 tbsp. lemon juice
2 tbsp. olive oil
2tbsp maple syrup
3 sprigs of fresh thyme
1/2 tsp salt
1 bunch of carrots (greens removed)
Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.
1 bunch of Swiss Chard
1-1/2 tablespoons extra virgin olive oil
1-2 garlic clove (s) minced
1 15-ounce container ricotta cheese (whole milk)
1/2 cup freshly-grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon fresh oregano
1/8 teaspoon fresh nutmeg (I used more)
1-17.03 ounce package frozen puff pastry, thawed (two sheets) *Best to thaw in advance in your fridge!
Swiss Chard and Herb Tart Preparation
You will need: 9 inch pastry tart pan with removable bottom or a pie plate.
Preheat oven to 375 degrees F.
To prepare the Chard– remove all the leaves from the top and stack them in a pile. Roll leaves into a bundle and cut, making casino online ribbons of the green. Chop stems separately into small pieces.
Heat oil in large, heavy skillet over medium heat. Add all your colorful pieces of stem and sauté 1 minute. Add chopped garlic. Sauté 1 minute.
Add chard leaves to pan and cook until just wilted. – about two more minutes.
Transfer chard to large bowl. Let cool. Mix in ricotta and next 7 ingredients.
Roll out 1 pastry sheet on slightly floured surface to about a 14-inch square.
Transfer pastry to tart or pie pan. Trim edges leaving a 1-inch overhang.
Fill pastry with chard mixture.
Lightly brush pastry overhang with brush dipped in water.
Roll out 2nd pastry sheet to a 13-inch square. Using tart pan as a guide, trim pastry square into a 10-inch round. Drape over filling. Seal edges.
Bake about 45 minutes until pastry is golden brown.
Cool ten minutes and serve.
*If you have leftover puff pastry scrapes- brush with butter and sprinkle with cinnamon and sugar. Bake them in the oven for a few min’s for a quick treat for the kids or the cook
2 tablespoons miso paste
3 tablespoons brown rice vinegar
1 tablespoon light agave nectar or 2 tablespoons Honey
1/4 teaspoon fine sea salt
1/2 shallot or Onion, small dice
1 medium-large garlic clove, minced
1 tablespoon dijon mustard
juice of 1/2 lemon
1 tablespoon water or veggie stock
1/2 cup canola or veggie oil
1/2 bunch parsley, minced for garnish
1.5 pounds Blue potatoes, boiled until fork tender, about 15-20 minutes
1 bunch kale, leaves removed from stems and ripped into bite size pieces. blanched and shocked and all excess water removed
8 ounces green beans, blanch and shocked
Place miso paste, brown rice vinegar, agave nectar, sea salt, pepper, shallot, garlic clove, mustard and garlic, water/veggie stock in a blender. Pulse to combine. While motor is running pour oil in a thin stream through the feed tube until combined. Toss over potatoes, Kale , Beans and Add Parsley. Serve and Enjoy!
2 cups sugar
3 pounds ripe tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles or 2 tablespoon chili flakes
Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and put it into jars and keep it in the fridge.
Shortcakes or Cream Biscuits (adapted from smittenkitchen.com)
3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)
This is the part that can vary depend on usage, for shortcake, I used a dropped biscuit method. Simply drop by mounded spoonful and than I brushed the tops with the melted butter, and than I also sprinkled the butter with a little Turbinado or raw sugar.
Bake for approx. 15 minutes or until golden brown. I sliced the shortcakes in half and than filled with freshly whipped cream sweetened with a tad of our own Maple Syrup and than berries or fruit of your choice, and re-top.
This recipe is very versatile and I like to use it as a scone or similar to a buttermilk biscuit, by shaping into a circle and cutting out with a cup or biscuit cutter. Feel free to experiment-the results are sure to be delicious!
Heirloom Tomato and Grilled Sweet Corn Salad ( adapted from the Food 52 blog)
2 or 3 medium tomatoes chopped coarsely ( you can also use your cherry tomatoes if you halve or quarter them)
1/2 cup mini bulb onion, diced
1/2 cup Parsley ( flat leafed or curly) chopped
1/2 jalapeno pepper, minced
1/2 cup extra virgin olive oil
juice of one lime
Kosher or sea salt, to taste
Ground black pepper, to taste
Rub the husked corn with a little olive oil, salt, and pepper. Place on outdoor grill and turn until some of the kernels are a little blackened.
With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the “milk”. Place in a medium sized bowl.
Put all the rest of the chopped and minced ingredients in the bowl with the corn.
Make a dressing with the olive oil and lime juice; season to taste with salt and pepper. Pour into the bowl with all the ingredients, and mix thoroughly.
Cool Cucumber Water
Still have a few pickling cukes leftover after making pickles!? Simply slice them up and add to a large pitcher of ice water for a refreshing drink on these hot afternoons. If you have a few lemon or lime slices left over in the fridge add those too!