Gorgonzola Stuffed Figs
Gorgonzola Stuffed Figs 16 dried or fresh figs 1/4 cup balsamic vinegar 16 whole toasted almonds 16 slices prosciutto or bacon 3 ounces goat cheese, softened, plus 3 ounces
Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
Chicken Wings with Salsa Verde Italiano 5 pounds chicken wings, cut in half at the joint 2 tablespoons kosher salt 3 Tablespoons Mediterranean Spice Mix 1/2 cup Salsa Verde Italiano
Mediterranean Chicken Salad-Salsa Verde Italiano 4 cups cooked chicken, roughly torn or shredded 1 rib minced celery 1/4 cup diced sun-dried tomatoes (if using oil packed, drain and pat dry.
Salsa Verde Steaks Serves about 6 3 large garlic cloves, minced into a paste Kosher salt and freshly ground black pepper 3 T-bone steaks (each about 1 1/2 pounds, and
Salsa Verde Italiano Pasta Serves 6-8 1/4-1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts (optional) 1/2 cup grated Parmesan cheese 1-pound pasta such as pappardelle, ziti, penne
Pan Sautéed Trout with Salsa Verde Serves 4 1 cup yellow cornmeal 4 (8-oz) trout fillets (tilapia or other thin, light fillets) 2 tablespoons olive oil 2 tablespoons butter
Grilled Lamb Chops with Salsa Verde Italiano 1 rack of lamb chops, “frenched”—bones trimmed clean 2 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice Salt and Pepper
Gorgonzola Stuffed Figs 16 dried or fresh figs 1/4 cup balsamic vinegar 16 whole toasted almonds 16 slices prosciutto or bacon 3 ounces goat cheese, softened, plus 3 ounces
Smoked Tomato Pie with Smoked Almond Crust 2 cups crumbs, about 5 ounces (any good cracker or bread) 1/2 cup smoked almonds 1/2 teaspoon sea salt 4
Swordfish Piccata serves about 6 6 swordfish filets, 4-6 ounces each, skin removed salt and pepper 6 thin slices of ham or prosciutto 1/2 cup flour, plus
Juniper Hills Farm Hearth Bread 1 loaf equals 24 slices 3 1/3 cups bread flour (1 pound) (all purpose is fine too, just makes a less hearty crumb)
Bruschetta with Salsa Verde Italiano (“brooskayta”) Bruschetta, mostly found in Tuscany, is considered more peasant fare, casual and hearty. It makes a crusty base for moist toppings such as fresh
Juniper Provence Cream Potatoes Makes 8-10 servings 2/3 cup white wine vinegar 6 tablespoons coarsely chopped shallots 3 tablespoons Juniper Provence Spice Mix 6 tablespoons flour 3 cups vegetable broth
Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat.
Thanks to all who attended for a great festival! These are the recipes for the incredible food that Sibby served at her presentation at the Blanco Courthouse on Sunday. We
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in
Serves 4-6 Preheat oven to 300° Toss together: 1 large loaf peasant bread, cut into 1” cubes, about 4 cups 2 tablespoons olive oil, with 2 cloves garlic, minced Spread