Artichokes Provencal


Local Chef Jim Gop Serves: 4 Ingredients 1/4 c. extra-virgin olive oil 12 baby artichokes, cleaned and prepared (see note) 4 cloves garlic, peeled and crushed [...]

Artichokes Provencal2016-03-07T10:47:22-05:00

Autumn Rutabaga Puree


Local Chef Jim Gop A NATURAL WITH ROAST PORK TENDERLOIN WITH MULLED CIDER JUS Serves: Ingredients 3 lbs. rutabagas, peeled, cut into one inch cubes [...]

Autumn Rutabaga Puree2016-11-02T17:17:27-05:00

Autumn Squash Bisque


Serves 6 A fall soup favorite with a little kick! INGREDIENTS 1 acorn squash 1 butternut squash 2 delicata Squash 4 tbs. extra virgin olive [...]

Autumn Squash Bisque2017-09-11T16:20:23-05:00

Baked Cheese Polenta with Swiss Chard


              From Simple Vegetarian Pleasures by Jeanne Lemlin Enjoy this melt-in-your-mouth casserole. Ingredients FOR THE SWISS CHARD: 1 tbs. [...]

Baked Cheese Polenta with Swiss Chard2016-11-02T17:16:59-05:00

Basque Vegetable Rice


Local Chef Jim Gop   Serves: 6 Ingredients 2 tablespoons extra-virgin olive oil 1 small dried red chile pepper, such as chile de arbol, broken [...]

Basque Vegetable Rice2016-11-02T17:17:27-05:00

Bean Salad


Serves 6 This recipe combines two of our favorite beans, one fresh and one canned INGREDIENTS 1 qt. water 1 lb. fresh green or yellow [...]

Bean Salad2016-11-02T17:17:10-05:00

Beet, Citrus & Winter Squash Salad


Recipe inspired by Martha Rose Shulman, NYT Food, adapted by Guido's Own Dietitian, Rachel Alves This stunning beet and citrus salad is a feast for [...]

Beet, Citrus & Winter Squash Salad2016-11-21T12:39:28-05:00

Braised Endive


Local Chef Jim Gop A WARMING WINTER SIDE DISH Serves: 4 Ingredients 1/3 c. water 2 tbs. unsalted butter 1 tsp. sugar 1/4 tsp. salt [...]

Braised Endive2016-03-09T09:25:54-05:00