A Meal from the Hob
Blackberry, goat cheese, basil, honey on crostini
Sourdough Baguette Toasted
Goat’s Cheese mixed with Honey spread on crostini
Basil Leaves as garnish
Dandelion Greens and Citrus Salad
1 bunch dandelion greens, washed, dried and trimmed
1 pink grapefruit, segmented
1 orange, segmented
2 tsps honey
1 organic lime, juice and zest
1/4 tsp smoked paprika
1 tsp salt
2 tbsps olive oil
1/4 small red onion, thinly sliced
In a bowl, whisk together the honey, lime juice, lime zest, smoked paprika, salt and olive oil. Cut the dandelion greens in half and transfer to the bowl with the dressing. Toss the greens with the dressing and let sit for 10 minutes. Transfer the dandelion greens to a platter and top with grapefruit and citrus segments, pecan halves, and red onion.
Greasy Sae’s Wild Dog Stew
2 T. extra-virgin olive oil
1 lb ground pork
1 lb. fresh hot Italian pork sausage casings removed
2 lg. onions, chopped
4 cloves garlic, minced
4 c. chicken broth
1 1/2 lbs. rhubarb, cut into 1″ pieces
1/4 c. chopped fresh basil leaves
1 tsp dried oregano
2 (14.5 oz) cans diced tomatoes seasoned with Italian herbs
1 (16 oz) can white kidney beans, rinsed and drained
2 c. cauliflower
1/2 c. green bell peppers, chopped
1/2 c. red bell peppers, chopped
1 tsp. crushed red pepper flakes
6 oz. package fresh kale, washed
1 c. fresh Parmesan cheese, grated
Heal oil in a large saucepan over medium-high heat. Add ground pork, sausage and onions. Cook until meats are browned, constantly stirring. Add garlic and saute for 1 minute.
Mix in broth, rhubarb, basil, oregano, tomatoes, and kidney beans. Bring mixture to a boil. Cover and cook over low heat for 15 minutes. Stir in cauliflower and bell peppers. Let stew simmer for another 5 minutes. Simmer until stew reaches desired consistency. Stir in red pepper flakes.
Add kale and cook just until kale looks like it might wilt, stirring occasionally. Remove from heat and stir in 1/2 cup cheese.
Rue’s Roasted Roots
1-1/4 pound Red-skinned Potatoes, Cut Into 1-inch Pieces
3/4 pounds Rutabaga, Peeled And Cut Into 1-inch Pieces
3/4 pounds Sweet Potato, Peeled And Cut Into 1-inch Pieces
3 Carrots, Peeled And Cut Into 1-inch Pieces
1 pound Beets, Peeled And Cut Into 1-inch Pieces
4 Tablespoons Olive Oil, Divided
3/4 teaspoons Salt, Divided
3/4 teaspoons Ground Pepper, Divided
2 Tablespoons Chopped Fresh Rosemary, Divided
Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes.
Peeta’s Burnt Rolls
2 envelops Dry Yeast
1/4 c. warm water
1 1/2 c. buttermilk (heated to lukewarm)
1/4 c. sugar
1/2 c. cooking oil
1 tsp. salt
4 1/2 c. flour
1/2 tsp. soda
Dissolve yeast in warm water. Combine buttermilk, sugar, oil and salt. Sift flour and soda and mix yeast with buttermilk mixture. Add flour and mix well. Let stand for 10 minutes. Roll into desired shapes; put in pan and let stand 30 minutes. Bake in 425 degrees oven for 10-12 minutes. Brush with melted butter and cover with towel.
Blackberry Mint Sauce
1/4 c. water
3 T. sugar
1/4 c. fresh mint leaves
1 1/2 c. blackberries
Bring water to boil with mint leaves and sugar. Turn off heat and allow mint leaves to steep or 15 minutes. Remove mint leaves, turn heat to medium and add blackberries. Simmer until liquid is thickened, about 20 minutes.
Drizzle over vanilla ice cream and garnish with blackberries and mint leaves. (I might consider candying either the mint leaves or berries)