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Archive for the ‘Recipes & Suggestions’ Category

What makes a good Super Bowl Sunday? For those without their team represented in the game, they put stock in clever advertisements and a smorgasbord of food. In honor of the event taking up temporary residence in Arizona, we’ve compiled a selection of southwest-inspired dishes that will spice up your party.

No Super Bowl get-together is complete without a cheese dip, more specifically, our Spicy Pimento Cheese. Decadently creamy with a little kick that keeps you honest, this spread will be gobbled up before the field clears for the halftime show.

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Finger food is a staple among game day platters, and our Black Bean Nachos with Three Salsas fill that spot with gusto. The trio of salsas dance together for the perfect combination of sweet and spicy topping. A major advantage of this recipe is the leftover salsas- they can be incorporated to another dish, like our tacos, or served in a bowl alongside chips for easy snacking.

2014 SPring catalog

It’s the host’s choice for what tacos of ours you’d like to serve, but we recommend the Steak Tacos with Dried Chile Salsa (bottom) or the Chicken Tacos with Roasted Tomatillo Salsa (top). These tacos are like two sides of the same coin, savory and comforting- the steak tacos offer a nice smoky and hearty flavor, while the chicken tacos are tangy and light.
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Whether you’ve fired up the grill at your tailgate in Glendale, or are braving the winter elements in your northern back yard, these Chili Jam Chicken Skewers are worth every minute you watch them sizzle. Our Chili Jam is used as a marinade in this recipe, and does it ever fill the kabobs with flavor, leaving each bite of chicken extra juicy.

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With a protein heavy lineup, it’s nice to include some veggies for the herbivores in the crowd. Our Sautéed Vegetables with Chili Jam are bold in color and taste; with a tinge of spice and a whole lot of green this dish is totally guilt free!

2014 SPring catalog

While it’s not quintessential Southwest cuisine, something just doesn’t feel right about having a football viewing party without wings; wings are the yin to game day’s yang. Our Apricot Hot Wings are sweet, savory, finger-licking good and definitely in the lineup for Sunday. Wash these puppies down with a cold beer and you’ll be in hog heaven.

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Technically, it’s not summer yet. But after a sweltering Memorial Day weekend spent by the lake and water that’s already warm enough to swim in, I’ve officially shifted into summer mode. Summers in Northern Michigan are fleeting. One month you’re wiggling your toes in the sand as you bask in bright sunlight and the next you find yourself regretting that you didn’t fill your summer with enough of that sort of thing. So I’ve been working on a plan that maximizes beach time and minimizes kitchen time, without sacrificing anything in yumminess.
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Despite the mostly bare tree branches, I think it’s safe to say that it’s Spring.  For one thing, there’s robins.  Daffodils are popping up all over, a thin film of pollen covers nearly everything, and each day our world looks a tiny bit brighter and greener.  While nature does her greening blossoming thing, we humans have our own ways of marking the change of seasons.  We shove skis and snow boots and puffy coats to the back of our closets, reacquaint ourselves with neighbors we’ve hardly seen since the first frost, set our adirondack chairs out in the sun, and fire up our grills.
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I like baking.  I like the soft, dusty whiteness of flour and the creamy solidity of chilled butter.  I love the way these two basic building blocks combine to create something as sophisticated as pastry.  Pastry is a thing of wonder — it’s somehow sturdy enough to be rolled and cut and filled and folded, yet light and flaky and crumblingly delicious once baked.
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With snow in the forecast for this weekend our hopes for an early Spring have been dampened a bit, but for weeks now Northern Michigan has been graced with lengthening light-filled days, days of warmth and sunshine and bright blue skies — the kind of days that wake up dormant trees and send sap coursing through Art Currey’s 70 acres of sugar maples.
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It’s no secret that our Fruit Perfect is delicious in pies, stirred into yogurt, spooned over pancakes and ice cream or enjoyed straight from the jar, but recently Justin shared that he’s been using Fruit Perfect Blueberries to recreate a favorite from his childhood.  He grew up eating his mother’s homemade labneh, a tangy, creamy staple of Mediterranean and Middle Eastern cuisine similar but not quite identical to both yogurt and sour cream.  In his household, labneh was the standard accompaniment to toast, so a few weeks ago when Justin saw small containers of it for sale at the natural foods co-op here in Petoskey, he took some home, spread it over a slice of whole wheat toast and, in a moment of improvisation, added a spoonful of plump, sweet Fruit Perfect Blueberries and a sprinkling of dried spearmint in place of the more traditional zaatar.
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Ordinarily I would not insist that you drop whatever you’re doing and start baking now, but ordinarily I don’t run across tarts as easy to make and as amazingly delicious as this one.  I discovered the recipe two weeks ago via The Splendid Table and began measuring out ingredients almost immediately.  Since then, I’ve made three tarts and six mini tarts.  It’s that good.
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