Vibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating. Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and … [Read more...] about Coming Soon! The Deerholme Vegetable cookBook by Bill Jones
Recipes
Lavender Honey Hazelnut Biscotti
Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. A staple food of the Roman Legions as it has a long shelf life, it is traditionally served with a drink into … [Read more...] about Lavender Honey Hazelnut Biscotti
Delicious Ways to Celebrate the Oyster…
Artichoke and Bacon Baked Oysters Chef Ross Derrick, The Table at Codfathers A delicious spin on Oysters Rockefeller, these crowd pleasers make the perfect party food or starter to any style of meal. Ingredients: 12 large beach oysters, shucked ½ cup shallot, finely … [Read more...] about Delicious Ways to Celebrate the Oyster…
Grandma’s Chocolate Chip Zucchini Loaf
Debbie Donahue, Tasty Treasures The perfect way to use up your bumper crop of zucchini this fall, this loaf is rich and delicious. If you don’t have time to bake now, peel, grate, squeeze and freeze your zucchini to have on hand when the baking mood hits … [Read more...] about Grandma’s Chocolate Chip Zucchini Loaf
One Big Table – Chef Giulio Piccioli ~ Asparagus Pesto
Aspragus Pesto 1 bunch of asparagus 1 handful of Parmigiano-Reggiano, grated 1/2 tsp. sea salt 2 cloves of local garlic 1 handful of fresh basil Crack of pepper 1/2 cup Franci bio, extra virgin olive oil (or any other good quality extra virgin olive … [Read more...] about One Big Table – Chef Giulio Piccioli ~ Asparagus Pesto