Print New York Times Classic Wedge Salad w/Bayley Hazen Blue Makes 4 servings Ingredients 6 ounces of thick cut bacon, cut into ½ inch pieces 2 T all-purpose flour ½ cup cider vinegar 1 T granulated sugar 1 T Dijon mustard salt and cracked black pepper, to taste 1 large head iceberg lettuce, cut […]
Archive | Recipes
Bayley Hazen Blue, Pear and Walnut Crumble
Print Bayley Hazen Blue, Pear and Walnut Crumble Serves 6 to 8 Ingredients 6 large pears, peeled cored and thinly sliced 2 T port or sweet sherry 1 T fresh lemon juice ¼ cup cane sugar ½ cup plus 1 tablespoon flour ½ cup chopped toasted pecans or walnuts ¼ cup light brown sugar pinch […]
Soup of the week: Red Lentil and Carrot Soup with Chipotle
Ashley’s Winter Citrus Juice
Ashley says this is a great juice for the winter season, and easily frozen for a refreshing pop for your kiddos. Print Ashley’s Winter Citrus Juice Prep Time 5 minutes Ingredients 2 Oranges 1 Grapefruit 2 Nectarine 1 Lime Instructions Juice!
Beet and Carrot Detox Casserole
Ashley’s Sweet and Spicy Juice
1/4 purple sweet potato 2 Apples 3 Carrots 2 Oranges 1 Inch Ginger
Ashley’s Juice of the Week!
6-8 Red Cabbage Leaves 1 Inch Ginger 1 Apple 2 Pears 2 Celery Stalks
Asparagus Onion Casserole
Alex’s Cream of Carrot Soup
Print Cream of Carrot Soup As requested, Alex’s Cream of Carrot Soup! Ingredients Carrots Onions Celery Garlic Milk Heavy Cream Olive Oil Salt and Pepper Bay Leaves Veggie Base Instructions In olive oil, saute carrots, onion, celery, garlic, bay leaf, salt and pepper until fond (glazing) develops. Deglaze with water or veggie stock. Fill vessel […]