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 August 30, 2010 · Leave a Comment
Fresh tomato soup is a true labor of love me. It is very fussy and it does take time to make but it is wonderfully worth it. It is delicious hot or cold. Freeze some for the depths of Winter if you can manage to not eat the whole batch. You will appreciate the … Continue reading →
Category Fall, Featured Post, Featured Slides, Fuss-level, Not Meat, Recipes, Soup, Summer, Very Fussy, Winter · Tagged with main course, side dish, Soup, Tomato
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 July 5, 2010 · Leave a Comment
Risottos are great dinners. They are versatile and easily adapted to what’s on hand. The Williams-Sonoma’s Risotto cookbook has been my starting point for many risottos including this one. Fresh sugar snap peas and tarragon are the flavoring elements. Parmesan cheese adds depth and helps build the creamy texture. We served this with a … Continue reading →
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 31, 2010 · 1 Comment
So – a bit of a mistake Saturday night – I forgot to put the memory card back in my camera. I shot some lovely pictures of the Market Dinner I made but they are all in my memory and none in my computer. The picture of the butterfly that has been hanging out with … Continue reading →
Posted by jimphelps on May 24, 2010 · 1 Comment
We hit 92°F yesterday so dinner called for something chilled to beat the heat. Chilled asparagus soup made for a cool, clean and refreshing dinner on a hot May day. The soup was garnished with blanched asparagus tips, chive blossoms and sour cream. It was served with a cheese board of local cheeses: Hidden Springs … Continue reading →
Posted by jimphelps on May 22, 2010 · Leave a Comment
Tonight’s dinner was trout, simply prepared and grilled on the barbecue; served with a quick lime, thyme and garlic compound butter. The side dishes were grilled asparagus (easy and delicious) and oven chips. Recipe: Grilled Trout with Compound butter and Grilled Asparagus Summary: This is a quick and easy dinner that is great for a beautiful … Continue reading →
Posted by jimphelps on May 21, 2010 · Leave a Comment
Grilling tomatoes is a great way to make a side dish or a quick sauce. Roasting brings out the sweetness in the tomatoes and softens the flesh. The smoke from the grill adds a wonderful depth to their flavor. You can fill them with herbs, breadcrumbs, cheese or grill them whole. It is … Continue reading →
My Market Year(s) 
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