Archive | Entrees

EGGPLANT GRATIN WITH SAFFRON CUSTARD

By Chef Linton Hopkins 2 pounds Globe or Japanese eggplant 2 tablespoons olive oil ⅔ cup diced onion 1 teaspoon minced garlic 1 teaspoon thyme 1 teaspoon savory or oregano 2½ pounds peeled, seeded, chopped tomato 2 eggs 1 cup ricotta cheese ¾ cup cream 2 milliliters or ½ teaspoon saffron threads 4 ounces Parmesan […]

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SARDINIAN SAUSAGE SPIEDINI

Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty […]

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WILD ONION AND LAMBS QUARTERS PIZZA

Prepared or store-bought uncooked pizza dough 1 batch lambs quarters and walnut pesto (recipe here) Cornmeal 2 cups shredded mozzarella cheese (freshly shredded is best) Wild onions, washed and trimmed to 2 inches from bulb Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional) Preheat oven to 500°. Insert a pizza stone […]

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LAMBS QUARTERS AND WALNUT PESTO

1 cup lambs quarters leaves (can substitute spinach) ¾ cup olive oil ⅔ cup grated Parmesan cheese ⅓ cup walnuts 2 whole lemons, juiced 1 large garlic clove, peeled and minced 1 teaspoon sea salt ½ teaspoon cracked pepper Rinse and dry lambs quarters. Combine all ingredients in a food processor or blender. Pulse until […]

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CARAMELIZED ONION AND GOAT CHEESE PIZZA

Homemade pizza crust 2 large onions, cut into ¼ inch slices 1 large North Georgia apple or local pear 2 links organic chicken sausage ½ cup toasted walnuts 2 ounces Capra Gia goat cheese (red pepper, herb, onion or 7-pepper) 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons balsamic vinegar Sea salt and white […]

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recipeSevenHourLamb

SEVEN-HOUR LEG OF LAMB PROVENCAL

Serves 6 to 8 1 (6-pound) bone-in leg of lamb 2 tablespoons olive oil (not extra-virgin) 2 lemons, halved 1 (750 milliliter) bottle dry white wine 2 leeks, white and pale green only, sliced 1 head garlic, peeled, about 12 cloves 5 bay leaves, preferably fresh 4 sprigs fresh rosemary 4 springs fresh thyme 2½ […]

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GARLICKY PASTA AND KALE

This recipe is great with kale or any spring greens. It is so simple yet satisfying. 2 tablespoons olive oil 2–10 fresh garlic cloves, chopped (use as much as you like) Pinch of salt, pepper and crushed red pepper ½ pound kale, roughly chopped 8 ounces of your favorite pasta, cooked In a large skillet […]

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recipeGrilledShrimp

GRILLED SHRIMP SPIEDINI WITH SALSA VERDE

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. —Ralph Waldo Emerson This recipe calls for shrimp, but it’s also delicious as a sauce for salmon, scallops, chicken or lamb. […]

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