Apples at Juniper Hills Farm

Main Courses

beef
FacebookTwitterPinterestEmail

When you want something fancy, delicious and impressive.  Try this for company.  It’s fun to light food on fire, for real!   Steak au Poivre with Cognac Sauce  4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 […]

Read More
14 Oct
Chicken with Onions
FacebookTwitterPinterestEmail

This is a slight adaptation of a Ina Garten recipe. Easy but feels somewhat fancy. Chicken is crispy, sauce is decadent!

Read More
White Lasagna
FacebookTwitterPinterestEmail

White Lasagna with Custom Toppings serves 12-16 10-12 lasagna noodles olive oil 1 stick butter (8 tablespoons) 1 small onion, finely chopped 2 rosemary sprigs 2 thyme sprigs 3 garlic cloves, crushed salt 1 cup all-purpose flour 4 cups milk white pepper 1-15 ounce container ricotta cheese 2 cups Fontina cheese, shredded (8 ounces, or […]

Read More
Roasted Chicken
FacebookTwitterPinterestEmail

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 Kosher salt Place chicken wings in a large container and cover with water.  Add salt and stir.  Refrigerate for at least 2 hours and up […]

Read More
T bones
FacebookTwitterPinterestEmail

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 1 1/2 to 1 3/4 inches thick) Salsa Verde Italiano Rub garlic, salt and pepper all over the steaks, massaging in well. Allow steaks to […]

Read More
Pasta
FacebookTwitterPinterestEmail

  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 or farfalle Optional grilled shrimp or chicken Prepare pasta as directed on package. Drain and toss with enough sauce to coat pasta. Add pine nuts, […]

Read More
Trout
FacebookTwitterPinterestEmail

 
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 ¼ cup Salsa Verde Italiano ¼ cup toasted pine nuts or almonds (optional) Place cornmeal in a shallow dish. Pat fish dry with paper towels and […]

Read More
Chops
FacebookTwitterPinterestEmail

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 8 tablespoons Salsa Verde Italiano Here’s the link to our Salsa Verde Italiano Preheat grill on high heat.  *Cut chops apart from each other. Salt […]

Read More
Salmon
FacebookTwitterPinterestEmail

 Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde Italiano Preheat grill to medium high heat. Scrub grill clean when hot, then lightly oil with a rag or cooking spray. Season salmon all over with […]

Read More
Pumpkin Brown Butter Pasta Rolls
FacebookTwitterPinterestEmail

October means cooking with Pumpkin, in every way I can!  I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall trips to Tuscany.  Enjoy!

Read More
FacebookTwitterPinterestEmail

Alternate Black Bean Filling included

Read More