Saturday, September 7, 2019

Recipe: Fall Ready Baked Apples

Fall Ready Baked Apples 

Even though we are mourning the end of summer, the comfort desserts of fall are right around the corner!
4 red or golden apples, cored
1/4 cup brown sugar
1/4 chopped nuts (optional - pecans or peanuts are a favorite here)
2 tsp cinnamon
1/4 tsp nutmeg
1 tbs butter, diced plus additional for topping
  1. Preheat an oven to 375 degree 
  2. Mix together the brown sugar, cinnamon, nutmeg, optional nuts, and diced butter 
  3. Place the 4 cored apples in a deep baking dish 
  4. Fill each apple to the top with the filling and then top with additional pat of butter 
  5. Place 1/4 cup of water in the bottom of the dish 
  6. Bake for 30 to 45 minutes until the apples are soft
  7. Serve warm with whipped cream or ice cream 
Recipe submitted by: 
Madeleine Livingston

Thursday, August 29, 2019

RECIPE: Grilled Corn Salsa

Grilled Corn Salsa

This salsa is a great way to use up late summer veggies - the spice level can be easily adjusted up and down. 


2 ears corn
1 green or red bell pepper
1 cup cherry tomatoes
1/4 cup cilantro
1 small jalapeño (optional)
1 tbs neutral oil, lard, or bacon grease (preferred)
1 tbs lime juice
1/4 salt
1/4 tsp cayenne pepper (optional)


  1. Microwave the corn in the husk for approx. 3 min per ear 
  2. Let the corn cool and remove from the husk 
  3. Slice the kernels from the cob 
  4. Heat the oil or fat in a large cast iron or stainless pan 
  5. When the oil or fat is shimmering, add the corn kernels to the pan 
  6. When the kernels are nicely browned, add half of the lime juice, salt and cayenne pepper and cook for 1 to 2 minutes more 
  7. Remove the kernels from heat and add to a large bowl 
  8. Slice the bell pepper into 1/4 in squares and add to the bowl 
  9. Slice the cherry tomatoes in half and add to the bowl 
  10. Chop the parsley finely and add to the bowl 
  11. If using, slice open the jalapeño, remove the seeds, cut into 1/8 cubes and add to the bowl 
  12. Add the rest of the lime juice and toss the salsa 
  13. Taste and adjust salt, as needed 
Recipe submitted by Madeleine Livingston

Saturday, August 24, 2019

Recipe: Lemon Baba Ganoush

Lemon Baba Ganoush

This smokey, lemony side dish is great on top of crusty bread, paired with crisp summer veggies, or as a sandwich topping. 


1 large or 2 small to medium eggplant
Scant 1/4 cup tahini  
2 cloves garlic, minced
Juice of 1 lemon (More for extra lemon taste) 
2 Tbs fresh chopped parsley 
Lemon pepper
Olive oil 
Smoked Paprika (for garnish) 

  • Cook the eggplant one of 3 ways: 
    • Brush with olive oil and place on a grill place the lid on the grill, let the eggplant sit, turning periodically, until the skin is blackened and the eggplant is quite soft
    • If you have a gas stove, cover your stovetop with tin foil to prevent spills, then brush the eggplant with olive oil, light your gas burner, char the eggplant over the burner, turning frequently, until the skin is charred and the eggplant is quite soft
    • Preheat an oven to 450 degrees, slice the stems from the eggplant and then slice the eggplant lengthwise, brush the pieces with olive oil and place (sliced side down) on a baking sheet lined with tin foil or parchment paper, cook the eggplant for 30 to 40 minutes until the skin is quite dark and the eggplant quite soft
  • When the eggplant is cooked, let the pieces cool until cool enough to handle
  • Scoop out the flesh of the eggplant into a strainer, leaving the charred skin behind 
  • Stir the cooked flesh and press a few times to get rid of any excess moisture, then place in a food processor 
  • Add a bit of olive oil (approx 1 scant Tbs) and process in the food processor until the eggplant starts to break down 
  • Add in the tahini and process until just incorporated  
  • Add the garlic, lemon juice, parsley and lemon pepper and as you process, slowly add in the olive oil until the mixture has reached your desired consistency
  • Salt to taste and serve sprinkled with paprika 

Recipe submitted by Madeleine Livingston

Thursday, August 15, 2019

Recipe: Chilled Cantaloupe Soup

Recipe: Chilled Cantaloupe Soup 

Easily adjust the flavor profile of this cooling summer soup with your favorite flavorings

Ingredients: 1 cantaloupe
1/2 cup Plain Greek yogurt
1/4 cup high quality extra virgin olive oil OR 1/4 honey
1 Tbs lemon juice
Salt and pepper
Fresh basil or mint for topping
  1. Slice the cantaloupe open and scoop out the seeds 
  2. Cut the flesh from the rind of the cantaloupe and cut into 1 inch cubes - add to a large bowl 
  3. Add the Greek yogurt, lemon juice, and either the olive oil (for a more savory profile) or honey (for a sweeter profile) to the bowl 
  4. Blend with an immersion blender until smooth (if you don’t have an immersion blender, you can use a standard blender or a food processor) 
  5. Season with salt and pepper to taste 
  6. Top with herbs and serve 

Recipe by Madeleine Livingston

Wednesday, August 7, 2019

Recipe: Cooling Cucumber Salad

Cooling Cucumber Salad

One of the easiest things to make with a heap of cucumbers and a fantastic accompaniment to burgers and other heavy meat dishes. 

2 to 3 cucumbers (depending on size)
1 bunch radishes 
Fresh mint (any variety will work here)
Red wine vinegar 
Salt and pepper

  1. Wash and dry the cucumbers and radishes 
  2. Slice the cucumbers thinly (really as thin as you can comfortably cut them) and place directly into a bowl (ideally metal)
  3. Slice the radishes from their leaves and slice thinly; add to bowl with cucumbers 
  4. Dowse the mixture with 1 to 2 Tbs of red wine vinegar, add the salt and pepper to taste and mix the whole thing together 
  5. Let sit for at least 10 min, in the refrigerator for extra cooling 
  6. Tear the mint into small pieces or slice into strips
  7. When the mixture is done sitting, add in the mint, toss again and serve immediately 

Submitted by Madeleine Livingston

Thursday, November 8, 2018

RECIPE: Roasted Cauliflower Gratin With Tomatoes and Goat Cheese


  • 1 medium-size head of cauliflower
  •  Salt and freshly ground pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 (14 8/10-ounce) can chopped tomatoes in juice
  •  teaspoon cinnamon
  • ½ teaspoon coriander seeds, lightly toasted and coarsely ground
  • 2 eggs
  • 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
  • 2 to 3 teaspoon chopped chives

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Friday, November 2, 2018


Courtesy of

1. Slice celery root into thin matchsticks (or grate it coarsely) and toss it (raw) into a winter salad of endive, sliced pears, toasted walnuts, and blue cheese.

2. Make roasted celery root “chips.” Slice the root in half and then into quarters; then slice each quarter as thinly as possible. (A santoku knife is great for this). Toss the pieces in enough olive oil to coat, sprinkle with salt, spread on a heavy-duty sheet pan; and roast at 350°F until they are mostly a deep golden brown, with some white left. (I think the darker ones are crispier, but too dark and they’ll taste bitter.) Let them cool on the sheet pan to finish crisping up. Sprinkle with more salt and snack on the couch with your favorite DVD.
3.  Since celery root and potatoes are such a great match, use them together in a hearty winter soup. Sauté lots of sliced leeks in butter, add cubed celery root, potatoes, and chicken or vegetable broth, simmer until tender, puree, and enhance with a touch of cream, a little lemon zest, lots of chopped fresh parsley and crispy croutons.
4. Apples and celery root are also happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad with crispy strips of ham and a warm Dijon vinaigrette.
5.  Make a celery root “galette” by lining a tart pan with a couple layers of thinly sliced circles of celery root and gruyere cheese. Bake at 400°F until browned and tender. (Cover for the first half of cooking.) Let cool and slice into wedges.
6. Try a “quick braise” of celery root. Brown diced celery root in a combination of butter and olive oil in a sauté pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm.
7. Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary. Cut the vegetables into ½-inch dice, toss in olive oil and salt, and roast on a sheet pan at 425°F until browned and tender. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.
8. Celery root  is also a good flavor match with seafood.  A bed of celery root puree for a sear-roasted fish filet is delicious. Cut the root (and a few small potatoes) into pieces and simmer them with a few small garlic cloves until tender. Puree the vegetables with a little of the cooking liquid, a bit of cream, and salt and pepper.
9. Instead of a puree, make a celery root “mash” by hand-mashing cooked celery root and potatoes together with butter and milk and a little sautéed garlic. Serve with pot roast.
10. For an elegant holiday side dish—or even a hearty weeknight main dish with a salad—make my recipe for a celery root and potato gratin I use a combination of heavy cream and chicken broth so it is rich but not too heavy; this is a good dish to introduce celery root to folks.