Category Archives: Recipes

Watermelon Granita

This is a perfect way to use watermelon that will go bad if not eaten soon! Not to mention very refreshing! INGREDIENTS 4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon) 1/2 cup sugar 1 tablespoon fresh lime juice REPARATION Purée all ingredients in a blender until smooth. Pour into a 9 x 9 x 2″ metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can…

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Ziggy’s Deep-Fried Ice Cream

The recipe comes from our friends Vanessa Moore and Louisa Clerici, who created The Plymouth Cookbook. The recipe is from Ziggy’s Ice Cream & Food in Plymouth, MA. Ingredients: Ice cream of choice Corn Flakes cereal, crushed Dash of Cinnamon (optional) Enough whisked egg whites to roll the ice cream in Canola oil for deep frying Directions: Scoop out a ball of your favorite ice cream. Wearing a pair of vinyl gloves, compact the ice cream in your hands. Pack it so that it is about the size of a baseball. Proceed to roll the ice cream ball in crushed…

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Nana’s Epic Navy Bean Ham Bone Soup

Ingredients: 1 pound dried navy beans 1 ham bone + ham scraps 1 tablespoon olive oil 1 large onion, peeled and chopped 6 cloves garlic, minced 1 tablespoons fresh thyme leaves 2 teaspoons ground cumin 1/2-1 teaspoon crushed red pepper 10 cups water Salt and pepper Instructions: The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use. Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions. Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups…

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Tuscan Chicken

This was meant to be a crock pot, “keto” recipe, but it burned badly in the pot while I was out, so I revised it to be baked in the oven, and it’s yummy! Ingredients: 1 T olive oil 6 cloves garlic, minced 1 c heavy cream 1/3 c chicken broth 3/4 c grated Parmesan cheese 4 6 oz chicken breasts 1 T Italian seasoning sea salt to taste black pepper to taste 1/2 c sun dried tomatoes, chopped 2 c fresh baby spinach Directions: Season the chicken breasts with the Italian seasoning, salt and pepper.  Place in a lightly…

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Winter Salad with Pomegranate Vinaigrette

Cut Butternut Squash, Beets & Red Onion into equally sized chunks, toss with melted coconut oil, Himalayan salt and fresh black pepper and roast on a sheet pan @ 400 for 30-40 minutes Assemble a big bowl of hearty greens and lettuces of your choice: spinach, kale, radicchio, endive, arugula etc. (NOTE: if using Kale- massage with olive oil first)  Add cooked and cooled butternut squash, beets, and onion.  Top with fresh broccoli sprouts and chives, pomegranate pips, hemp seeds and goat cheese. Add dressing and toss. Enjoy! Pomegranate Vinaigrette 1/3 cups pomegranate juice. 1/3 cup olive oil 5 teaspoons…

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No Flour Brownies

Ingredients: 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)  2 tbsp dark cocoa powder  1/2 cup organic almond flour 1/4 tsp himalayan salt 1/3 cup raw local honey 2 tbsp coconut palm sugar (or more honey) 1/4 cup organic coconut oil 4 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup dark chocolate chips (Not optional. Omit at your own risk.) optional: more chips, for presentation Directions: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A…

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CREAMY WILD RICE SOUP

Let’s start the new year with a healthy, hearty, vegan soup! By Carla Christian Makes 6 cups Preparation Time: 20 minutes Ready In: 1 hour 15 minutes INGREDIENTS: 4 cups vegetable stock 1 (8-ounce) package button mushrooms, trimmed and quartered ¾ cup uncooked wild rice, rinsed and drained ½ cup thinly sliced leek (white part only) 4 cloves garlic, minced 1 cup chopped red bell pepper ½ cup chopped carrot ¼ teaspoon sea salt ¼ cup almond flour ¼ cup chickpea flour 1 tablespoon snipped fresh thyme 1 tablespoon white wine vinegar Instructions 1. Combine the stock, mushrooms, wild rice,…

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STUFFED QUAHOGS

Karen Cook was the 2018 Recipe Contest winner in the Appetizer category.  She shared her yummy recipe with us! INGREDIENTS 20 chowder size quahogs 3 medium onions 1 lb bacon Seasoned bread crumbs Salt, pepper, Tabasco Grated Parmesan cheese Tomato juice DIRECTIONS Steam open quahogs, save juice & 1/2 the shells Chop clams small Cook bacon, cool & chop Mix liquid, breadcrumbs, & chopped ingredients to create a stuffing Season to taste w/ salt, pepper & Tabasco Fill saved shells, sprinkle with Parmesan & 1 tbs tomato juice Bake @ 350 for 20 minutes

Potato Salad

2018 Recipe Contest winner (Best Sides) Elise Norman shares her potato salad recipe with us. INGREDIENTS 3 lbs red potatoes 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground black pepper 1/4 tsp salt 1/2 cup  and 1/4 cup Kens Italian Dressing and marinade 6 hard boiled eggs 3 oz Bacon Bits 1 1/2 cup Mayonnaise  DIRECTIONS Cut potatoes into bite sized pieces and boil until fork tender. Drain potatoes and place in to a large bowl. Add onion powder, garlic powder, salt, pepper and 1/2 cup of Kens dressing to hot potatoes. Cover potatoes and chill overnight….

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No Peak Stew

 Mitch Zucker, winner of our 2018 Recipe Contest in the main dish category, shares his recipe. INGREDIENTS 3 lbs. stew beef 1 Jar of Holland onions 2 (or more) stalks of celery, cut in pieces 1 bag of petite carrots 1 bag of multi colored small potatoes 1 small bag of frozen peas 1 tbsp. sugar 1 tbsp. salt 1/4 tsp. pepper 4 1/2 tbsp. tapioca   3 c. V8 low salt (4 c., for juicier) DIRECTIONS Cover bottom of crock pot with beef. I like to mix fattier stew beef with some lean.  Cut any large pieces into smaller pieces. Layer…

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