Archive for the Main Courses Category

Red Hot Lettuce Wraps- A Clean Fridge Reveals All

Red Hot Lettuce Wraps- A Clean Fridge Reveals All

I’d let it go far too long. If I came home with one more jar of locally made mustard, barbecue sauce, or jam – or any bunches of beets or carrots, something had to be thrown out of the fridge. I was shoving things in and checking twice to make sure the door stayed shut. It took my older daughter — now living on her own — to call a halt to the nonsensical arrangement of the refrigerator. Last weekend, when she brought home food to share and couldn’t find a spot for it, she settled down in front of […]

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Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

I wouldn’t miss a Saturday morning at Asheville City Market for anything: it’s a party celebrating my favorite muse. Farmers can’t talk enough about what they offer, chefs are browsing for inspiration, families make an event out of Saturday morning. The Asheville food scene unfolds in the aisles and under the canopies. And I’m in search of what to cook for dinner. Thai flavors stood out as I selected greens, lemongrass, ginger, sweet potatoes, and baby turnips. Here is what I made: The Recipe: Toss lamb with curry paste until coated. Refrigerate 2 to 4 hours. Process 2/3 cup chicken […]

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Bruschetta w/ Fresh Ricotta & Minted Lima & Green Pea Mash

Bruschetta w/ Fresh Ricotta & Minted Lima & Green Pea Mash

~Seasonal School of Culinary Arts Area teaching chefs count this week-long cooking school at Warren Wilson College a rewarding journey of culinary education. Run by Chef Susi Seguret Gott, chefs commit one day to teaching a class to attendees, who come to enjoy the incredible foods and wines in this area and learn how to cook them. The week runs concurrent with a session of the Swannanoa Gathering, a music-filled workshop series conducted on campus. One year’s theme, Cooking With Wine, brought renowned chefs and students to classes by day; in the evening, local wine purveyors and vignerons conducted wine […]

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Field Peas with Kale and Sweet Potatoes

Adapted from The Moosewood Collective 2 cups cubed, peeled sweet potato 1 1/2 cups chopped onion 1 1/2 tablespoons olive oil 1 pound kale, tough stems trimmed and finely chopped (4 to 5 packed cups) 3 cups fresh or frozen field peas, green pigeon peas, or butter peas, cooked according to package directions Sea salt and freshly ground pepper to taste Cider vinegar and hot sauce to taste, optional Crumbled goat cheese and chopped toasted walnuts, optional Cook sweet potato in boiling, salted water until just tender, about 6 minutes.  Drain, reserving 1/4 cup cooking liquid. Meanwhile, sauté the onion […]

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Swiss Chard, Walnut, and Goat Feta Gratin

1 1/4 pounds Swiss chard, washed 1 tablespoon extra-virgin olive oil 1 cup chopped onion 1 large clove garlic, minced 2 tablespoons minced fresh or 1 teaspoon dried thyme 4 large eggs 1 cup (4 ounces) grated 1 cup (4 ounces) grated Three Graces Dairy Goat Feta (http://www.3gracesdairy.com/) or other firm, local cheese 1 1/3 cups cooked faro, brown rice, or quinoa 1/2 cup chopped walnuts 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper Preheat the oven to 375 degrees F. Coat a 2-quart baking dish with olive oil. Cut the woody stalks of the chard from the leaves. […]

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Vietnamese Beef Salad

6 tablespoons fresh lime juice, divided 2 tcloves garlic, pressed, divided 1/2 teaspoon sea salt, divided 2 tablespoons peanut oil 2 teaspoons sesame oil, divided 1/4 teaspoon crushed red pepper 1 teaspoon sugar 1 pound flank steak, sliced 1/4 inch thick 3 ounces dried thin rice noodles, cooked, rinsed and drained 1 small head butter or Boston leaf lettuce, leaves separated 1 large carrot, cut into thin strips with vegetable peeler 1 small cucumber, peeled and thinly sliced 1/4 cup wasabi dried peas 1/4 cup lightly packed fresh cilantro leaves 1/4 cup lightly packed fresh mint leaves For salad dressing, […]

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Stir-Fried Chicken and Figs

1 pound skinned and boned chicken breast halves, cut into 1-inch strips
2 tablespoons tamari sauce or soy sauce 1/4 cup sherry 1/4 cup water 2 tablespoons mirin or 1 teaspoon honey 2 teaspoons cornstarch 1/4 teaspoon Chinese five-spice powder, or to taste 2 tablespoons peanut oil
8 fresh figs, stemmed and halved vertically 2 cup hot cooked soba or rice noodles or rice Garnish: diagonally-cut thin slices green onion, toasted sesame seeds Toss chicken with soy sauce; let stand 15 minutes. Mix sherry, water, mirin, cornstarch, and five-spice powder in a small bowl, stirring until cornstarch dissolves. Heat oil in wok […]

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Shredded Chicken Tacos with Tomatillo Salsa and Queso Fresco

7 tomatillos, husks removed 1 large poblano chili 2 cloves garlic, chopped 3/4 cup lightly packed fresh cilantro leaves, chopped Juice of 1 lime 1/4 teaspoon kosher salt 1/4 teaspoon sugar 1 3/4 cups shredded rotisserie chicken 10 corn tortillas 1 cup (4 ounces) crumbled queso fresco Optional toppings: shredded lettuce, diced tomato Preheat broiler. Line a baking sheet with heavy-duty foil. Arrange whole tomatillos and poblano on baking sheet. Broil 4 inches from heat source until tomatillos are soft all the way through and blackened, about 8 minutes. Skins will split and juices will collect on foil. Turn tomatillos […]

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Pork Tenderloin with Balsamic Honey Mustard Glaze and Roasted Sweet Potatoes

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1/4 cup plus 1 tablespoon balsamic vinegar, divided 1 1/2 pounds sweet potatoes 1 pork tenderloin Salt and freshly ground pepper 3 tablespoons Dijon mustard 3 tablespoons honey Combine 1/4 cup olive oil and 3 tablespoons vinegar in a large, heavy-duty zip-top plastic bag. Add pork; seal bag and coat pork with marinade. Refrigerate at least 1 hour and up to 6 hours, turning bag occasionally. Peel sweet potatoes; cut into 1-inch cubes. Toss with remaining 2 tablespoons olive oil and salt and pepper to taste. Set aside. Preheat oven to […]

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Lavender Orange Marinated Chicken and Lamb Kebabs

4 cups fresh unsweetened orange juice 15 to 20 sprigs fresh lavender 4 cloves garlic, crushed 1/4 cup extra-virgin olive oil 2 tablespoons honey 2 tablespoons finely grated orange rind 2 tablespoons minced fresh thyme 2 tablespoons minced fresh marjoram 2 (6-ounce) skinless, boneless chicken breast half 1 pound trimmed, boneless leg of lamb, cut into 1-inch cubes Strip flowers from lavender into a medium saucepan. Add orange juice; bring to a boil. Reduce heat and simmer, uncovered, until syrup reduces to 1 cup. Let cool completely; strain to remove lavender. Place 1/2 cup syrup, garlic, olive oil, honey, orange […]

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