HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, May 22, 2014

3 Great ways to get the most out of your Grill this summer


Top to bottom: Lamb Chops with Marjoram Butter,
Composed Butters or "Beurres Composes"
Minute Steak Stacks with Anchovy Butter
(Photo Courtesy of Food and Wine Magazine)

         With Memorial Day upon us, the grill has been rescued from the garage and now sits waiting for its annual work-outs.  From now until Labor Day chances are it will see plenty of steaks and chops.  There’s nothing like the flavor of meat seared over hot coals.  But if you want to add a new element to your summer grilling, consider these terrific additions, all of which can come together in no time. And they can even sit a while in the fridge, freezer or pantry and be used again and again. 

Monday, May 19, 2014

Chicken Paella with Sugar Snap Peas in about an hour!



        There's no one dish supper quite on the level of a great paella.  It combines protein--sometimes several of them--with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.  So this recipe from Bon Appetit caught my eye when the magazine put it in a feature called ‘Fresh and Easy Dinners’. It actually toppped their list, and was pictured on their cover.  If you’re ever had a paella in Spain, you know it is hardly ‘quick’ and involves a special paella pan. But this one uses any heavy skillet you have on hand and gets dinner on the table in about an hour.  Considering my memories of paella, that's simply astonishing.