A slightly adapted King Arthur recipe. So gorgeous and delicious! Adding the clementine/orange zest is a must in my opinion.
I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
The most divine dessert for a chocolate peanut butter combo lover.
If you love that chocolate malted milk ball flavor…
Fresh berries picked from Red Fire Farm were the star of this beautiful and divine dessert. Whipped cream with vanilla, cardamom, and lemon zest to top it off.
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.
Butternut, kale, shallots, and herbs from Red Fire Farm. Sweet Italian sausage from Hettie Belle Farm. Mozzarella from Maplebrook Farm (via Red Fire CSA). A super easy, delicious, savory dish straight from our local farms. <3
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.