Prepared by Executive Chef Timothy GroodyYield: 4 servingsBeets 2 large or 16 baby beets 1 cup water 2 T olive oil 1 tsp salt 1 sprig thyme or rosemary Pre-heat oven to 350* In a small oven proof panMore >>
Prepared by Executive Chef Timothy GroodyYield: 4 servingsBeets 2 large or 16 baby beets 1 cup water 2 T olive oil 1 tsp salt 1 sprig thyme or rosemary Pre-heat oven to 350* In a small oven proof panMore >>
Presented by Johnson & Wales University's Sean Cosby.Prep Time: 10 minutesYield: 4 servings Ingredients: 1 pint of cherry tomatoes (halved) 1/4 cup of yellow peppers – thinly sliced 1/3 cup juliennedMore >>
Presented by Johnson & Wales University's Sean Cosby.Prep Time: 10 minutesYield: 4 servings Ingredients: 1 pint of cherry tomatoes (halved) 1/4 cup of yellow peppers – thinly sliced 1/3 cup juliennedMore >>
Presented by Fran Scibelli Ingredients: one bag Tuscan kale (darker, oblong leaf as opposed to the curly kale) arugula (optional) sweetened, dried cranberries honey-toasted sliced almonds Grana PadanoMore >>
Presented by Fran Scibelli Ingredients: one bag Tuscan kale (darker, oblong leaf as opposed to the curly kale) arugula (optional) sweetened, dried cranberries honey-toasted sliced almonds Grana PadanoMore >>
Presented by Executive Chef Tim Groody and Daughter Kaitlyn Groody Bread1 2"x 4" slices crusty olive oil to brush on Brush bread with oil. Grill to toasty. Break into 8 pieces. Panzanella 1 T chiffonadeMore >>
Presented by Executive Chef Tim Groody and Daughter Kaitlyn Groody Bread1 2"x 4" slices crusty olive oil to brush on Brush bread with oil. Grill to toasty. Break into 8 pieces. Panzanella 1 T chiffonadeMore >>
Prepared by Executive Chef Timothy GroodyServes 3-4 1 large sweet potato 1/3" diced 2 cup 2 tsp salt 1 cup fresh cranberries 1 apple diced (granny smith or your favorite) ¾ cup maple syrup 1/3 cup orangeMore >>
Prepared by Executive Chef Timothy GroodyServes 3-4 1 large sweet potato 1/3" diced 2 cup 2 tsp salt 1 cup fresh cranberries 1 apple diced (granny smith or your favorite) ¾ cup maple syrup 1/3 cup orangeMore >>
Presented by Johnson & Wales University Pumpkin Purée: 1 ½ cup pumpkin- roasted with ¼ tsp. salt and 1 Tbsp. oil ¼ cup Chicken stock- unsalted 1 tsp. brown sugarMore >>
Presented by Johnson & Wales University Pumpkin Purée: 1 ½ cup pumpkin- roasted with ¼ tsp. salt and 1 Tbsp. oil ¼ cup Chicken stock- unsalted 1 tsp. brown sugarMore >>
Presented by Johnson & Wales University Culinary Student Amanda Yarbrough Ingredients: 2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes,More >>
Presented by Chef Timothy Groody 12 Servings 1 small watermelon 1 cup blackberries 1 cup blueberries 2 peaches sliced juice of 2 oranges high quality tequila Cut the watermelon in quarters lengthwise.More >>
Prepared by Fran Scibelli Fran's Filling Station New Potato Salad with Vidalia Onion, English Peas, Pea Sprouts & Dijon Vinaigrette For Dijon vinaigrette: 11/2 T. Dijon mustard 1/4 c. white wineMore >>
Friday, April 29 2011 2:37 PM EDT2011-04-29 18:37:19 GMT
Presented by Fran Scibelli Fran's Filling Station Serves 4-6 People EARTH DAY RECIPES Baked goat cheese with oven-dried tomatoes, sweet roasted goat cheese & crostini toasts (serves 4-6) ForMore >>
Tuesday, December 14 2010 12:29 PM EST2010-12-14 17:29:17 GMT
Presented by Tyler Creech Johnson & Wales University Ingredients: 1 pound medium shrimp, peeled and tails removed and halved 1 pound strawberries, quartered 1 cup red onion, cut brunoise 1 orange,More >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Makes 10 Servings 2 # picked green beans 2 onion diced 1 bay leaf 2 T chopped garlic 4 T olive oil 1 ½ T ground cumin ½ tsp cayenne 2More >>
Monday, August 16 2010 5:06 PM EDT2010-08-16 21:06:06 GMT
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Yield: Four Servings 20 jumbo shrimp 1 T chiffonade basil 2 T olive oil ½ cup cherry tomatoes cut in ½ 6 strips cooked bacon cutMore >>
Friday, May 21 2010 11:17 AM EDT2010-05-21 15:17:53 GMT
Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Tap House Yield: Four Servings From The Farmers Market ½ head broccoili cut in spears and blanched for 30 seconds 12 asparagus endsMore >>
Presented by Johnson & Wales University Chef Mark Allison Yield: Four to Six Servings ¼ teaspoon Cajun seasoning ¼ teaspoon red pepper flakes ¼ teaspoon Cumin seed 1 packet Truvia 2 limes – zestMore >>
Flatiron Kitchen + Tap House Presented by Chef | Activist Timothy Groody Four Servings For Grilling ¼ # large shiitake mushroom caps stem removed ¾ # peeled and deveined shrimp 1 tsp ground coriander 1More >>
Presented by Johnson & Wales University's Mark Allison Dean of Culinary Education Four Servings 4x 3 ½ oz (75gm) fresh tuna steaks 8 fingerling potatoes 4 eggs cooked 4oz (100gm) French beans,More >>
Presented by Johnson & Wales University's DeKendra Jones ½ cup fresh basil Sprigs of cilantro and parsley, about 5 of each 2 roasted garlic cloves 1 tbsp toasted walnuts ¼ cup parmesan cheeseMore >>
Presented by Johnson & Wales University Student Michele Reams Makes 4 Servings Salad 1bulb fennel ( quartered, cored and thinly sliced) 2 granny smith apples ( skin on, thinly slice in acidic water) 4More >>
Friday, January 15 2010 9:36 AM EST2010-01-15 14:36:14 GMT
Presented by Chef | Activist Tim Groody 4 Servings Tofu 1 # tofu ¾ cup whole blanched almonds 2 T honey pinch each clove, nutmeg, cinnamon olive oil Preheat an oven to 350*. Drain tofu on paperMore >>
Presented by Johnson & Wales University Tangy Thai Melon with Shrimp Serves Four 2 garlic cloves, peeled & crushed 1 Tablespoon organic honey 2 teaspoons nam pla (Thai fish sauce) Juice andMore >>
Tuesday, December 22 2009 11:51 AM EST2009-12-22 16:51:52 GMT
Presented by Chef Bill Bigham Makes: 4 Servings Ingredients Bibb Lettuce, washed 1 head Red Onion, sliced into rings ½ each Candied Walnuts ½ cup DriedMore >>
Goat Cheese Scalloped Potatoes Presented by Chef | Activist Tim Groody serves 4 1 Idaho potato sliced 1/8" thick using a mandolin 1 sweet potato sliced 1/8"thick using a mandolin 1 T chopped garlic 2More >>
Presented by Chef | Activist Tim Groody Serves 2 ½ cup mashed potatoes ½ cup leftover cooked turkey meat 1 tsp chopped rosemary salt and pepper 2 eggs ¼ cup gravy warmed In a bowl mash or chopMore >>
Friday, November 13 2009 11:35 AM EST2009-11-13 16:35:10 GMT
The Inn At New Town Farm Presented by Chef | Activist Tim Groody Roasted Portobello, Shallot, Chard & Green Bean Platter With Balsamic, Shaved Asiago Cheese 8 Servings Portobello 4 portobelloMore >>
Presented by Johnson & Wales University
Yields: 4-4ounce servings
Ingredients
1 lb Brussels sprouts trimmed, cleaned and blanched
½ lb Pancetta small diced
1 More >>
Friday, October 23 2009 10:18 AM EDT2009-10-23 15:18:01 GMT
The Inn At New Town Farm
Presented by Chef | Activist Tim Groody
Serves 8
Pumpkin
1½ cups diced pumpkin
1/3 cup water
1/3 cup lemn juice
¾ cup brown sugar
1 tsp ground cumin
1 tsp ground blackMore >>
Friday, September 18 2009 11:35 AM EDT2009-09-18 16:35:13 GMT
The Inn at New Town Farm
Presented by Chef|Activist Tim Groody
Stewed Green Beans, Sausage, Pumpkin & Chick Pea Salad
Serves 4
Green Beans
½ # your favorite sausage links
2 T olive oil
1 cupMore >>
Friday, August 7 2009 12:19 PM EDT2009-08-07 17:19:14 GMT
Late Summer Mozzarella Peperonata Salad
Presented by Chef|Activist Tim Groody
Serves 4
Peperonata
3 mixed bell peppers red, yellow, orange or purple
1 hot chili diced fine (heat to your liking)
½More >>
Friday, July 31 2009 10:24 AM EDT2009-07-31 15:24:37 GMT
The Inn at New Town Farm
Tri Color Heirloom Tomato Tartare
Smoked Salmon Vinaigrette
Prepared by Chef Tim Groody
Serves 4
1 green heirloom tomato
1 red or purple heirloom tomato
1 yellow or orangeMore >>
Friday, July 3 2009 11:21 AM EDT2009-07-03 16:21:57 GMT
Firecracker Potato Salad
Presented by Chef Tim Groody
Serves 8
2 # farmers market fingering potatoes
3 ears of corn
3 T olive oil
1 red pepper julienne
3 jalapeno peppers julienne
½ red onionMore >>
Friday, May 8 2009 9:45 AM EDT2009-05-08 14:45:01 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Strawberry Mango Salad
Serves 4
Mango
1 mango peel and cut in cubes
2 T lemon juice
1 shallot minced
1 T chiffonade basil
3 T extraMore >>
Friday, April 3 2009 10:34 AM EDT2009-04-03 15:34:55 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Grilled Leek, Spinach and Almond Pan Roast
Serves 6
1 leek dark green removed
1 # spinach de-stem and washed
½ cup sliced or sliveredMore >>
Friday, February 13 2009 11:57 AM EST2009-02-13 16:57:06 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Semolina Melting Cake with Grapefruit Strawberry Salad
Grapefruit Strawberry Arugula Salad
Serves 2
Salad
1 grapefruit segmented
4 strawberries
1More >>
Tuesday, January 27 2009 10:28 AM EST2009-01-27 15:28:11 GMT
Johnson & Wales University
Green Bean & Caprese Salad with Garlic Crostini
Presented by Culinary Students Victoria Calenda & David Sambrosio
Green Bean & Caprese Salad
1 lb Fresh Green Beans, washed,More >>
Friday, January 9 2009 10:31 AM EST2009-01-09 15:31:35 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Buffalo Shrimp Salad
Sauce (makes 2 cups)
1/3 minced onion
1 T chopped garlic
3 T olive oil
8 guajillo, ancho or negro chilis
½ cup yuenglingMore >>
Tuesday, December 9 2008 2:25 PM EST2008-12-09 19:25:41 GMT
Sweet Potato Cornbread
From Johnson & Wales Associate Instructor/Chef Susan Yelliott-Batten
Serves 8 to 12
Ingredients:
1 cup mashed sweet potato (freshly cooked or canned)
2 More >>
Friday, November 28 2008 9:32 AM EST2008-11-28 14:32:36 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Turkey Salad with Cranberry Mustard
1 cup chopped dried cranberries
½ cup chopped onions
1 bay leaf
½ cup cranberry juice
1 T red wine vinegar
½More >>
Friday, November 14 2008 10:44 AM EST2008-11-14 15:44:09 GMT
Sonoma Modern American
Pear Ravioli with Celery Root Walnut Salad
Serves 4
Ravioli
12 round yellow dumpling wraps
1 ripe Bartlett pear
3 T white wine
½ pinch saffron
½ tsp chopped tarragon
½ tspMore >>
Tuesday, November 11 2008 10:28 AM EST2008-11-11 15:28:14 GMT
From Johnson & Wales University culinary student Mary Gehringer:
Wild Rice with Butternut Squash, Leeks, and Corn
10 servings
Ingredients
1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarseMore >>
Tuesday, October 21 2008 5:24 PM EDT2008-10-21 22:24:13 GMT
Sonoma Modern American
Violette di Firenze Eggplant Feta Cheese Gratin
Serves 4
Eggplant
2 new town farm Violette di Firenze eggplant
¼ cup olive oil
2 T chopped parsley
2 T chopped rosemary
2More >>
Friday, September 26 2008 8:06 AM EDT2008-09-26 13:06:05 GMT
Sonoma Modern American
Celery Apple Slaw with sauted shrimp
Serves 4
Shrimp
12 oz peeled and deveined large shrimp
2 T chopped shallots
1 tsp chopped garlic
1 tsp ground coriander
1 T chopped parsley
1More >>
Friday, September 12 2008 11:47 AM EDT2008-09-12 16:47:58 GMT
Sonoma Modern American Black Tea Stevia Glazed Banana Squash Shaved Smoky Blue Cheese & Figs 4 ½ inch slices peeled banana squash (you can substitute other winter squash like acorn or butternut) 4More >>
Sonoma Modern American Crispy Cauliflower Serves 4 1 head cauliflower ¼ cup caesar dressing or your favorite vinaigrette 1 egg 1 tsp water 3 cups panko (Japanese breadcrumbs) Cut cauliflower intoMore >>
Friday, August 1 2008 10:31 AM EDT2008-08-01 15:31:03 GMT
Sonoma Modern American
Organic Summer Squash Melon Salad
with shaved proscuitto
Serves 6
¾ # local organic zucchini or squash sliced
2 T olive oil
¼ cantaloupe cut in ¾" dice
¼ water melon cutMore >>
Friday, June 20 2008 10:01 AM EDT2008-06-20 15:01:23 GMT
Sonoma Modern American
Lobster Organic New Town Farm Potato Salad
Serves 4
1 1.25 lobsters
Separate lobster tails & claws. Cook tails 1 min in boiling water. Cook claws 3 min in boiling water.More >>
Friday, June 13 2008 12:01 PM EDT2008-06-13 17:01:00 GMT
Sonoma Modern American
Grilled Cabbage Wedge
with a SC peach vinaigrette, shaved reggiano
Serves 6
Cabbage
1 Savoy cabbage (3#) cut in 6 wedges
5 T olive oil
1 tsp chopped new garlic
1 T choppedMore >>
Eggplant
3 # eggplant roasted, skin & seeds removed
1/8th cup olive oil
1 tsp chopped garlic
pinch red pepper flake (add to you liking)
¼ cup diced onions
2 T brown sugar
¼ c balsamic vinegar
1More >>
Ingredients Measure
Extra Virgin Olive Oil 1- 16 oz bottle
Fresh Garlic-whole & peeled 1 lb garlic cloves
Rosemary 1 oz of dry rosemary
Thyme 1 oz of dry thyme
Basil 2 oz of dry basil
Salt &More >>
Sonoma Modern American
Herb Gnocchi
Equipment
1 large pot of boiling water
1 food mill or ricer
ice bath
gnocchi roller
Gnocchi
2 idaho potatoes
1 egg
1 T chopped parsley
1 T chopped sage
1More >>
Sonoma Modern American
Lobster, Crab, Organic Melon Salad
Serves 4
Melon
4 T ¼ inch diced yellow watermelon
4 T ¼ inch diced red watermelon
4 T ¼ inch diced cantaloupe
4 T ¼ inch diced honeydewMore >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
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