Posted by jimphelps on July 31, 2011 · Leave a Comment
Now that chiles are on in the market, grilled Santa Fe, Tex-Mex and central american food becomes a fun dinner. These chiles are charred on the grilled. They are quickly skinned and stuffed then finished over the coals. The filling of quinoa, corn, tomato and currents with enchilada sauce is sweet and spicy which … Continue reading →
Posted by jimphelps on December 26, 2010 · Leave a Comment
This is great hearty lunch or dinner. I first made this when I had leftover lentils with root vegetables. We were looking for a quick lunch. I reheated the lentils in a 10″ saute pan and poached the eggs on top – like a traditional hash. Since then, this recipe has become a staple. The … Continue reading →
Category Basics, Fall, Featured Post, Featured Slides, Fuss-level, Holidays, Main course, Medium, Not Meat, Recipes, Seasons, Winter · Tagged with eggs, Hearty, Lentils
Posted by jimphelps on December 5, 2010 · Leave a Comment
One of our favorite uses for leftover turkey is to make enchiladas. A bit fussy to put together but easy to make in large batches. I have fond memories of Thanksgiving in Oregon (the state) with friends. Our dinner the second night would always be turkey enchiladas after a day of hiking/biking in the … Continue reading →
Category Featured Post, Featured Slides, Fuss-level, Holidays, Main course, Meat, Medium, Recipes, Seasons · Tagged with good for a crowd, spicy, Thanksgiving, turkey
Posted by jimphelps on August 18, 2010 · 1 Comment
A friend of mine showed up at my office with a bag of produce from his farm. The bag included a rather large zucchini – the official orphan vegetable of Summer. I said, “you could make Zucchini bread”. He answered, “You could… but after you have had zucchini bread several times….” So, I had a … Continue reading →
Category Featured Post, Featured Slides, Fuss-level, Medium, Not Meat, Recipes, Seasons, Summer · Tagged with Galette, main course, savory, Zucchini
Posted by jimphelps on June 8, 2010 · Leave a Comment
A mint gastrique makes a sweet and tangy pan sauce for organic lamb chops from the market. The sweetness of the lamb and gastric is offset by the rich earthy and spicy root vegetable hash. The two together make a really wonderful dinner. The hash would be great with eggs for brunch or dinner. … Continue reading →
Posted by jimphelps on May 18, 2010 · 1 Comment
We had a dinner party last night where the main meal was from the market and cooked on the grill. Butterflied leg of lamb was marinated in a yogurt and lemon sauce which was also served on the side. I stuffed tomatoes with ricotta salata and drizzled them with a basil oil and grilled … Continue reading →
Posted by jimphelps on April 12, 2010 · Leave a Comment
This recipe combines the richness of eggs with a rich beef stock. It makes a wonderful main course or soup course. The soup is finished with croutons, parsley and freshly grated parmesan cheese. This is a great way to use leftovers and freezer items to make a meal. I’ve served small portions as a soup … Continue reading →
Category Fall, Featured Post, Featured Slides, Holidays, Meat, Medium, Soup, Spring, Winter · Tagged with greens, Soup, stock
Posted by jimphelps on April 8, 2010 · 1 Comment
A basic rich beef stock is a great thing to have on hand. This stock recipe is wonderful hot with a little salt, sipped from a cup like tea. It is also the foundation of many recipes. There is a lot of time between start and finish though not a lot of effort and … Continue reading →
Posted by jimphelps on March 25, 2010 · 1 Comment
While I wait for the market season to start, I’m filling in some basic recipes that I will build on as the year passes. Dried beans are a great staple to keep in the house. I discovered that I could mail order many varieties (like cannellini beans) for much cheaper than I found them in town. … Continue reading →
My Market Year(s) 
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