This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
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Beef Brisket in Wine Sauce with Grilled Onions
Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
Baked Stuffed Tomatoes
Grape-nuts cereal adds the special crunch.
B-B-Qued Hamburgers
The B-B-Que sauce for these burgers adds a nice tangy flavor.
Chili-Lime-Cumin Beef Skirt Steak Skewers
Marinate the beef in the refrigerator for 1 hour.
Grandma Jackson’s Hamburger Skillet Pie
This recipe starts in the skillet and ends in the oven.
Grilled Ribeye Steak with Herbed Shallot Butter
This recipe serves four.
Garlic Roasted Chicken with Honey and Rosemary
This recipe makes a five-pound chicken.
Heirloom Pasta Sauce with Maple Syrup
So many local ingredients can only add up to fabulous local flavor in this sauce. Feel free to mix up the varieties and colors of tomatoes. Adding a few plum or paste tomatoes will add some body. This sauce freezes beautifully for up to six months.
Cabbage Rolls (Galumpkis) with Peppers
Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.
Pecan Crusted Chicken with Rainbow Swiss Chard
Serve the chicken breasts over rainbow Swiss chard.
Red, White and Blue Burger
Just in time for the biggest holiday of the summer, this burger has the cheese tucked throughout the patty, keeping it moist and offering the tangy cheese in every bite. Serve it topped with grilled red onions on a crusty Kaiser roll.