Archive | Entrees

Ruby’s Lavender Mead Rabbit Stew

  • 1 tablespoon butter or olive oil
  • 1 whole rabbit
  • 2–4 cups mead or white wine
  • 2–4 cups water or stock
  • ½ cup sun-dried tomatoes
  • 1–2 heads garlic (peel and use as individual cloves or leave whole and unpeeled)
  • Lavender, fresh or dried (Fresh lavender can be tied in a bundle. Dried lavender should be made into a potpourri with cheesecloth.)
  • 2–3 whole root vegetables of your choice or availability, such as carrots, turnips, potatoes, or rutabaga (winter squash works too), scrubbed and cut into chunks
  • Salt and pepper to taste

Melt butter or warm olive oil over medium heat in a 6- or 8-quart Dutch oven. Add the rabbit and brown on both sides.

Add enough mead (or wine) and water (or stock) to just barely cover rabbit. Add sun-dried tomatoes, garlic, and lavender. Bring the mixture to a simmer and turn the heat to low. Cover and simmer for 1–2 hours or until the rabbit starts to get tender. Turn the rabbit occasionally and make sure the herbs are submerged.

When the rabbit meat is tender, add the root vegetables. Add salt and pepper to taste and continue to cook until the meat starts to fall off the bone. You can then ladle the stew into soup bowls to serve.… Read More

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Tacos with Grassfed Beef, Nopalitos, and Avocado

Beef and nopales are delicious together. In this recipe, the beef preparation should be on the drier side, making a nice balance for the mucilaginous and slightly tart nopalitos.

For the nopalitos:

  • 1 nopal cactus pad, de-spined and cut into ½-inch cubes
  • Sea salt to taste
  • Juice of ½ lime
  • 2 teaspoons olive oil

For the beef:

  • 1 small onion, minced
  • 2 tablespoons bacon drippings, lard, or olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ⅛–½ teaspoon chipotle powder or cayenne, to taste
  • 1 pound ground grass-fed beef
  • 1 chicken liver, finely minced*
  • 1–2 cloves of garlic, finely minced
  • ½ teaspoon Eatwell Farm smoked chile salt, Allstar Organics Applewood smoked salt, or regular sea salt

For the lettuce filling:

  • 1 egg yolk
  • 2 tablespoons olive oil
  • Juice of ½ lime
  • ¼–½ teaspoon sea salt
  • 1 small head iceberg lettuce, finely shredded
  • ½ bunch fresh cilantro, coarsely chopped

For the tacos:

  • 8 large corn tortillas (I like Primavera’s)
  • 2–3 avocados, cut into cubes and put in a bowl

Optional additions:

You can add any of these to the taco bar, but be careful not to lose the nopalitos in an overabundance of toppings or flavors.

  • 1 jalapeño chile, minced and put into a small dish
  • Chopped tomatoes
  • Sour cream or crème fraîche
  • Crumbled queso fresco (or grated cheese of choice)
  • Minced red onion or scallions

For the nopalitos: Cover nopal pieces with fresh water and bring to a simmer.… Read More

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Gulf Shrimp Sauté

Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.

  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 cup (packed) thinly sliced yellow onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped capers (we prefer salt packed, which must be soaked first)
  • ¼ teaspoon chile flakes
  • ¾ teaspoon chopped fresh oregano
  • ½ teaspoon chopped lemon zest
  • 1 cup (packed) thinly sliced bell peppers
  • Juice from one lemon
  • 2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)
  • 1 ¼ teaspoons kosher salt
  • Pinch black pepper
  • ¼ cup fish stock, vegetable stock, or water

Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes. Garnish with chopped parsley For a Latin flair: Add .… Read More

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Sautéed Chicken Breast With Lillet Blackberry And Raspberry Sauce

Courtesy of Rick DeBeaord, executive chef at Café Rouge

12 ounces chicken breast
½ pint blackberries
½ pint raspberries
¼ cup white Lillet (a citrus-flavored French aperitif wine)
2 tablespoons butter

Preheat oven to 450˚.

Season chicken with salt and pepper.

Heat 1 tablespoon butter in an ovenproof pan. Place chicken in pan with skin side down and brown, then bake chicken in oven for 12 minutes or until cooked through.

Remove chicken from pan onto a serving plate pan and pour off butter and fat. Add berries, Lillet, and 1 tablespoon butter to pan. Simmer over high heat for 3 minutes.

Pour sauce over chicken breast.

Serve with brown rice and sautéed zucchini. Serves 2.

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An easily portable lunch or fast dinner. The sprouted-grain tortilla’s earthy texture stands up well to the weedy greens, and the avocado adds a smooth contrast. For 1 hearty serving, briefly place 1 sprouted-grain tortilla directly on stove burner on medium heat. Watch closely to avoid burning, and turn to lightly toast each side. Place the tortilla on a plate and heap a large stack of weedy greens mix (see above) on top of the tortilla. Top with slices of avocado, sprinkle hot sauce to taste over top. For a heartier wrap, add your choice of ¼–½ cup firm tofu or savory baked tofu (cubed), soy chorizo, raw cheddar cheese, or a small handful of chopped or slivered almonds.

For an Asian-style variation you might substitute Thai-style rice paper wrappers for the tortilla and sprinkle your wrap with prepared peanut sauce instead of hot sauce. Add baked teriyaki or other Asianflavored tofu (cubed) for protein.

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Local Halibut in Albariño Crazy Water

¼ cup extra virgin olive oil
3 whole shallots, sliced
2 cloves garlic, sliced thin
2 Calabrian chiles (or other hot Italian chile), sliced thin
½ bulb of fennel, sliced thin
3 tablespoons high quality tomato paste
1 cup Albariño (an aromatic white wine from
northwestern Spain)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup seawater or salted tap water
1 pound local halibut, cut into 1-inch cubes
¼ bunch flat leaf parsley, chopped
1 tablespoon oregano, chopped

Heat a heavy-bottomed skillet and add olive oil. When oil is hot, add the shallots, fennel, chiles, and garlic. Sauté 4 minutes until soft and lightly caramelized. Add the tomato paste, cumin, and coriander, sauté 1 minute more, and then add the Albariño wine and cook approximately 2 minutes until the alcohol is cooked out. Add the seawater and simmer on low heat for 6 minutes, until all the flavors start to come together. Add the halibut and cook for 2 minutes until cooked through. Add the parsley and oregano. Serve in shallow serving bowl and finish with a drizzle of high quality olive oil. Serves 2–4.

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4 to 6 10-ounce pork chops with bone in, brined


2 quarts water
1/2 cup kosher salt
1/2 cup brown sugar
8 juniper berries
1 sprig rosemary
1 sprig thyme
2 garlic cloves
1 celery stalk diced
1/2 onion diced
1 carrot diced
1 bay leaf
5 peppercorns

Bring all ingredients to boil, chill and then submerge pork chops for 14 hours. Remove, pat dry and grill or roast pork chops. Top with chutney.


1/2 cup (packed) golden brown sugar
1/2 cup dried cherries, rough chopped
8 ounces candied fresh kumquats, cut into 1/4 inch-thick rounds, seeded (recipe follows)
1/3 cup finely chopped red onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1/4 teaspoon ground allspice
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup cider vinegar
1/4 cup orange juice

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick.


3 cups sugar
3 cups water
1 pound kumquats

Boil sugar, water, and kumquats for 15 minutes, until tender and refrigerate for 3 days before using.… Read More

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Serves 4-6

1 Rosie or other organic chicken, back removed then cut eight ways
1 large white onion, diced
1 carrot, diced
2 stalks celery, diced
5 whole cloves garlic, split in half, germ removed
1/2 cup extra virgin olive oil
1 clove
1 1/4 sticks cinnamon
2 bay leaves
1/2 tablespoon fennel seeds
Kosher salt
Finely ground white pepper
1-inch piece lemon peel
2 sprigs fresh rosemary, leaves only
3 large pomegranates, seeds only
2 cups home made chicken broth, hot
1/4 cup Italian parsley, leaves only, finely chopped

Season chicken well with salt and pepper. In a large, high-sided sauté pan, brown the chicken thoroughly in the oil. Remove to a warm platter.

Add the vegetables and cook into a soffrito over moderate heat until golden. Add herbs and spices (except parsley) and cook a little further until very aromatic.

Return chicken to the pan. Add the hot broth and reduce heat to a low simmer.
Add pomegranate seeds, setting aside about 4 tablespoons for garnish. Cover and cook until tender, approximately 25 minutes. Remove chicken onto a hot serving platter

Grind the sauce through a food mill or pulse in a blender. Gently reduce until no longer watery, stir in parsley, and pour over chicken.… Read More

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Poached Goose Egg on a Bed of Pea Greens with Green Garlic Cream

Poached Goose Egg on a Bed of Pea Greens with Green Garlic Cream

Recipe by Jessica Prentice

½ cup cream or half-and-half

2 stems green garlic, minced

1 large goose egg

1 small, slender leek, sliced into rounds

¼ pound pea greens

2 tablespoons butter

Salt and pepper


Put the cream and green garlic in a very small pot. Heat over low heat until just simmering. Lid the pot, turn off heat, and let the cream infuse while you continue the recipe.

In a small skillet, melt the butter over medium-low heat and add the leek. Sauté, stirring frequently, until the leek collapses. Add the pea greens and sauté, stirring, for a minute, just until they collapse into the leek. Add a pinch of salt and stir.

Crack the goose egg into the skillet over the greens. Pour the green garlic and cream mixture over the egg, and then season the egg generously with salt and pepper. Turn heat to low and put a lid over the skillet. Allow to steam, covered, until the white is completely set, and the yolk just starts to thicken.

Set the skillet on the table and serve, with slices of toast and perhaps some steamed or roasted new potatoes.… Read More

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Crisp Fried Squash Blossoms Stuffed with Feta and Mint

Crisp Fried Squash Blossoms Stuffed with Feta and Mint

Recipe by Marie Simmons, Illustration by Helen Krayenhoff


A bagful of squash blossoms from the farmers market sent me back a few decades to my childhood. My mother harvested the blossoms from the tangled zucchini patch in our garden, dipped them in egg and flour, and fried them in olive oil. We sat on the back porch and ate them like some kids eat peanuts. Here is Mom’s basic recipe. The feta and mint are my additions. Mom would have used a square of mozzarella or Pecorino Romano.

12 or more squash blossoms, preferably with stems attached (stems make good handles)

1 cup all-purpose flour, plus more, if needed

1 to 2 large eggs

Feta cheese, cut into ⅓-inch pieces (one for each blossom)

Mint leaves, torn into small pieces (one for each blossom)

Olive or other vegetable oil


Examine the blossoms closely to make sure there aren’t any bugs hiding inside. Do not rinse the delicate blossoms.

Place the flour on a large shallow plate. Whisk the egg or eggs and 2 tablespoons water in a shallow soup bowl until blended. Make a small slit in the side of each blossom near the stem end and insert a piece of cheese and mint leaf.… Read More

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