Recipe :: Red & White Quinoa Salad {4th of July}

red and white quinoa salad 4th of july recipe cookout side dish

A make-ahead grain salad, especially one made with quinoa, is one of my favorite sides to serve for a picnic, cookout or backyard BBQ. Quinoa has a great nutty taste, is a very filling side dish, and is a good option for any vegetarians in the crowd because it has a decent amount of protein. There are so many quinoa salads that I like to make, … [Read more...]

Recipe :: Sweet Potato Corn Cakes with Yogurt Sauce

Sweet Potato Cakes with Yogurt Sauce |

This past summer I took the abundance of corn from our crop-share, cut it off the cobb and froze it for mid-winter cooking.  I socked away so many bags that I ended up with a freezer full of corn, ice cream and lamb (from our lamb share).  I've been trying to clear out the stock (though we keep acquiring more ice cream, which I don't see as a … [Read more...]

Recipe :: Vegan Roasted Corn Chowder

Vegan Roasted Corn Chowder |

With plenty of fresh corn coming in from my CSA crop-share, I decided to use it all at once by making a vegan corn chowder.  The recipe, inspired by Bobby Flay's Bar Americain Roasted Corn Soup, uses the corn stalks to make a rich broth.  It isn't a quick soup to make, but the recipe can be made in stages (I made the stock and roasted the corn one … [Read more...]

Recipe :: Grilled Corn, Tomato & Basil Salad


This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor. Grilling the corn makes the natural sugars caramelize and … [Read more...]

Recipe :: Beet & Apple Slaw


Beet and apple slaw is as delicious as it is healthy.  This simple slaw is the perfect side dish for a picnic; it can be made up to 2 days in advance and it travels well. This original Hip Hostess recipe was published in Rochester Healthy Living Magazine (June 2010, page … [Read more...]

Recipe :: Ouzo Lamb Meatballs (Kaftedes)


The best lamb burger I ever had was prepared  by a Greek man at a farmer's market in Kinsale, Ireland.  The secret ingredient, he told me, was the addition of ouzo - a Greek anise-flavored spirit (similar to Italy's Sambuca).  So I decided to make lamb meatballs using ouzo and they were phenomenal!  Don't be afraid of the anise flavor - it isn't … [Read more...]