Inspired by our harvest.
Don’t know about you, but I love a good chowder. Unfortunately not so much in the summer when it’s hot outside. However, when I saw this recipe from our friend Katherine at CookWithWhatYouHave.com, I knew I had to share it with you. Can’t wait to try it out this weekend! If you agree, be sure to let us know how you liked it…
No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing. Skip the bacon, add a few diced cherry tomatoes or any other variation–cilantro or basil instead of parsley . . .
Serves 4 as light main course.
If using bacon, cook the corn kernels in the pan in which you cooked the bacon for a few minutes until just heated through and tender. If not, cook in a teaspoon of butter and a little splash of water.
Put all the salad ingredients in a serving bowl. Mix the dressing ingredients in a bowl or small jar. Dress, toss, taste, and adjust for seasoning.
When new customers buy one of our chickens, the first thing we tell them is NOT to cook the chicken in a crock pot. Not that there’s anything wrong with that (thanks Jerry S), but pasture raised chicken is best enjoyed roasted or smoked. We believe roasting helps bring out the best flavor in these very healthy and already tender chickens!
If you’ve never roasted a chicken, below is a good recipe to try. Feel free to substitute when it comes to seasonings as everyone tends to have their favorites. Bon a petite and be sure to let you us know how you like it.
This week we had our daughter, son-in-law and one of our “adopted” daughters over for dinner. Given the cold weather we’ve been having, a hot casserole seemed appropriate.
Lynn found a baked ziti recipe online and then modified it using what we had on hand. Turned out great so I thought we’d share. Hope you enjoy it as much as we did!
Saute ground beef, onion, and bell pepper in large skillet until onion is tender and beef is lightly browned.
Drain off excess fat; add Ro-tel, tomato sauce. basil, oregano, garlic, salt and pepper.
Stir well, then stir in pasta and 1 cup of the cheese; transfer to a 2 1/2 quart casserole dish.
Top with remaining cup of cheese and bake at 350 for 25-30 minutes.