Strawberry Ice Box Pie with Salted Pretzel Crust
Strawberry Icebox Pie with Salted Pretzel Crust serves about 8 2 cup pretzels, finely crushed 3/4 cup butter, melted 1/4 cup brown sugar 2 cups strawberries, sliced 14 ounce
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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
Strawberry Icebox Pie with Salted Pretzel Crust serves about 8 2 cup pretzels, finely crushed 3/4 cup butter, melted 1/4 cup brown sugar 2 cups strawberries, sliced 14 ounce
Beef Bourguignon 1 tablespoon good olive oil 8 ounces dry cured center cut apple wood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt
Salade Lyonnaise 2 large cloves garlic, peeled and smashed 4 slices whole grain French bread, cut into very small pieces, plus more for dipping olive oil for cooking bread
Corn Crepes with Vegetable Sauté Béchamel and Brie one recipe Corn Crepes one recipe Béchamel one recipe Vegetable Sauté 6-8 ounces brie, room temperature, cut into small bits
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