There is no better way to celebrate the arrival of summer than with fresh, local tomatoes. The wanna-be grocery store tasteless look alikes try hard but they will never compare to these beautiful, tender beauties. A wonderful summer treat is the simple art of layering tomatoes between slices of fresh mozzarella and drizzling with balsamic glaze. The addition of beets adds a slight sweetness and pop of color. Enjoy the tastes of this wonderful season.
I love completely changing everything about common salads once and while. The typical every night salad for me consists of some type of lettuce, tomato, cucumber, red onion, and maybe avocado, nuts, cranberry or beets. Always with homemade dressing. I stopped using the store bought stuff a while ago. I can make my own with high quality extra virgin olive oil instead of toxic vegetable/soybean oil. I love to add either fresh lemon or apple cider vinegar, fresh or dried herbs, fresh garlic and stone ground mustard.
Salad comes alive with this amount of freshness and flavor. It's quite simple to whisk a large batch to keep on had at all times, and you will save money not buying bottles full of unhealthy oils mixed with chemicals and preservatives.
This tart, crunchy, salad is wonderful to serve in the winter time when citrus fruits are abundant. I love the smooth, thin shreds of sharp cheddar cheese and buttery walnuts. A simple dressing of olive or walnut oil with apple cider vinegar is quick to prepare and full of flavor.
These tender, fall off the bone ribs are a unique creation made with the one and only special edition of Blackwater Mustard from Contoocook, NH. This handmade hot & sweet delightful mustard is spiced up with the edition of chocolate stout making a truly pleasant experience when added to any dish. These meaty baby back ribs are rubbed with spices, cooked to perfection, and slathered with the sweet & spicy goodness of the best mustard you will ever taste. After the mustard is slathered onto the ribs for a final blast on the grill or in the oven, these tender baby backs are ready to devour with more mustard or your favorite bbq sauce.
If you live in NH you can find this mustard locally at some farmers markets and stores. Contact Steve for more information.
This is the best tasting sauce I have ever eaten on fish.
The zing from the lemon and freshness of parsley along with the crunch of the scallions and smooth flakey texture of the swordfish are outrageously pleasing. I made sure that I had enough caesar sauce to fill up a squeeze bottle which now lives in my fridge. I used the leftover sauce the next day on top of some chicken with rice, it was unbelievable! This would also be great dressing to use on salads or dipping for snacks and veggies.
I was asked to create a birthday dessert for someone who loves white chocolate & raspberries but who also can't have too much sugar. Since there is already plenty of sugar added to chocolate, I made this mousse and raspberry sauce without adding any extra sugar. Most mousse recipes will have too much added sweetness for my taste anyways.
This mousse is just right with the tastes of creamy white chocolate and tart raspberry sauce. You can even make it look fancy by serving it to your friends in stemless wine glasses with extra chocolate shavings and fresh raspberries. I received a text message after I made this Its the perfect grain free/gluten free indulgence!
Oh bacon soufflé…you are so beautiful to me.
To me, this dish is just a fancier version of bacon & eggs. The reason I love this is because of the light, fluffy texture of the eggs and the way you can slice it like a pizza or a pie. WIth the addition of shredded cheese, sautéed mushrooms or chives this would be similar to a frittata. On this particular day, I loved the simplicity of just light fluffy eggs and bacon.
I have been dreaming of the south coast of Portugal these days. My husband and I have been married for a little over 3 months and although we enjoyed a few days in Vermont after the wedding, we are hoping to visit a place where we can discover new sights, experiences and of course….TASTES. My longing for eating and cooking the cuisines from everywhere but my home country is due not only to my love of food, but also my love for everything Anthony Bourdain. I absolutely love the experiences with food & culture he creates in the many places he has traveled, including Portugal. From the homemade chorizo, linguica sausages & Caldo Verde to the salted cod and many kinds of sea creatures I have never laid eyes on. This is what traveling is for me. Food. I hope someday we can visit this beautiful, flavorful country and enjoy the magnificent cuisine.