widgeonwood...a farmers' viewpoint, tales, farm fresh food, recipes & "junque"...

Farm Fresh Recipes

Oven Roasted Sweet Potato Onion Quiche

Preheat your oven to 450F…You will need 3 cups cubed sweet potatoes (about ½ inch cubes) and 1 cup coarsely chopped sweet onion.  Place the potatoes and onion in a bowl and drizzle with 2 or 3 tablespoons olive oil, ½ teaspoon each salt and pepper and toss all together.  Spread this mixture out on a rimmed baking sheet.  Bake the potatoes for about 15 minutes or until barely tender.  Cool the potatoes/onions.  Cook 6 slices of bacon very crisp and crumble.  You will need a 9¬-inch deep dish frozen pie crust, thawed.  
Reduce your oven temperature to 350F.  Line the bottom of the crust with half the potatoes/onion and crumbled bacon and cover with a layer of 1 cup shredded Gruyere cheese and repeat ending with another 1 cup layer of Gruyere.  In another bowl whip up 4 eggs with 1 ½ cups half and half and some chopped fresh herbs…thyme and rosemary is perfect and ½ teaspoon salt and fresh cracked black pepper…Bake the quiche for 30 -40 minutes…or until set.  Let rest 15 minutes before serving.  This is an amazing meal with a salad and totally “kid friendly”!  Glam enough for a fancy brunch or a lovely little appetizer for a cocktail/wine party!
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Crock Pot Pesto Ranch Chicken Thighs

Okey Dokey…Put 8-10 chicken thighs in your crock pot!  The difficulty level for this farmhouse gourmet treat…a 4th grader could do this without a glitch!  The big question…do you want skinless/boneless chicken thighs…I vote NO.  And, don’t even think about skinless/boneless/frozen chicken breasts…Occasionally you need some FAT…good fat.  Let it go…just put the meaty, juicy and skin on thighs down in that crockpot…PHEW…worn out?  Not yet!  You will need a jar of Widgeonwood Pesto!   Which one, you ask?  I have tried this recipe with both our Italian Parsley Pesto and Smoked Red Pepper Pesto…either one is DIVINE!  Dump the whole jar over the chicken.  Then sprinkle the whole mess with one package of Ranch Dressing Seasoning Mix…which one you ask?  I use the one that calls for milk/mayo?  I think either one is fine!  Pour on ½ cup chicken broth.  Turn the pot on low and don’t come back for 6-8 hours.  Voila!  Serve this with mashed potatoes and some lovely steamed green beans!  You or you kids will make this often…promise! 
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Parmesan Baked White Rose Potato Halves

Preheat your oven to 400F.  Melt ½ cup butter in a large rimmed baking dish and spread evenly over the bottom.  Sprinkle freshly grated Parmesan cheese over the butter…maybe ½ cup.  I didn’t measure (sorry)!  Then top the cheese with salt, fresh cracked black pepper, some garlic powder, a swish of cayenne…whatever you like!  Halve about 18 small white rose potatoes, well-scrubbed and patted dried and place cut side down on the butter/cheese mixture.  Bake for 40-45 minutes or until browned and tender.  Cool for 5 minutes…Serve with crème fraiche for dipping!
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Pear Cheddar Bacon Panini

You will need a Panini machine or a large skillet and something to weigh down/press the sandwich while cooking…Find 4 slices of nice bakery type sturdy peasant bread.  On two slices of the bread spread with jam or marmalade…For this sandwich I have used whatever Widgeonwood jam I have open in the refrigerator with grand results!  Layer on thin slices of fresh pear, a few slices of crispy bacon and cheddar cheese…place the top slice on the sandwich.  Brush both sides of the sandwich with olive oil and press the sandwich in the Panini machine for 3-5 minutes or until the cheese is melted…Same if using the skillet method.   Serve at once!
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Roasted Tomato Tartines

You will need one of our French Baguettes…split the baguette in half and then cut one of the halves in half.  You will have 4 slices of baguette.  Preheat your oven to 450F.   Cut 6 small Widgeonwood tomatoes into wedges and place in a bowl with 2 cloves minced garlic, 4 tablespoons olive oil, 2 tablespoons balsamic vinegar and salt and pepper to taste and toss well. Spread on a rimmed baking sheet and oven roast for about 20-25 minutes.  Toast the baguette slices.  Spread each slice with some of our English Pub Horseradish Mustard and then spread ricotta cheese on top of the mustard.  Smoosh on as much of the roasted tomatoes on top of the cheese and garnish with fresh basil and hit with a little more salt and pepper!  So yummy I may have to make some of these right now!

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Poached Pears with Chocolate Raspberry Truffle Sauce


You will need 6 pears, peeled and the bottoms cut so they will stand up.  For the poaching liquid…simmer 2 cups water with 1 ½ cups sugar.  Once the sugar dissolves add 2 cups cold water and 1 tablespoon each vanilla and almond extract.  Bring this to a boil and then add the pears taking care to make sure they are standing up straight.  Cover the pot loosely with foil and simmer (a barely there simmer) for 8-10 minutes…pears will be barely tender.  Uncover and let the pears stand in the liquid for at least 20 minutes before draining.  Plate each pear and drizzle with Widgeonwood Chocolate Raspberry Truffles Sauce and garnish with some toasted pecans and a big dollop of sweetened whipped cream flavored with some Cognac!   These must be accompanied by lovely glasses of Champagne! 
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A French Upside Down Fresh Pear Cake

Preheat your oven to 350F.  First pour about 1/3 cup melted butter in a 9-inch round cake pan and swirl to cover.  Sprinkle 1/3 cup brown sugar and ½ cup chopped pecans over the butter.  Then arrange 2 large peeled and sliced over the nuts.  For the cake batter:  mix in a large bowl;   ½ cup softened butter, 1/3 cup sugar, 1 egg, 1/3 cup Widgeonwood Toasted Pecan Maple Syrup until light and fluffy.  In another bowl combine the dry ingredients:  1/ ½ cups all-purpose flour, ½ teaspoon each…ginger, cinnamon, sea salt and baking soda.  Using ½ cup warm water gradually stir into the fluffy mixture the dry mixture…Pour the batter evenly over the pears.  Bake for 35-40 minutes…a toothpick will come out clean when done.  Leave rest 10 minutes before turning out onto a serving platter.  Lovely served warm with a Cognac flavored sweetened fresh whipped cream!

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Caramelized Onion and Blue Cheese Tartlets

 Preheat your oven to 350F.  In a skillet, melt one tablespoon butter with 1 tablespoon olive oil…add one large thinly sliced Widgeonwood Sweet Onion and sauté over low heat for 15-20 minutes or until nicely browned, stirring occasionally…season with salt and pepper, to taste.  Combine 4 ounces of crumbled blue cheese with one beaten egg yolk and 3 tablespoons Greek yogurt.  I use Athens mini-tartlet shells for this recipe…they are easy to find in most freezer sections of the grocery…15 to a box.   Spoon some of the cheese mixture into each shell and bake for about 15 minutes or until set.  Top each tartlet with some of the caramelized onion and serve at once!   Just begging to be served with a Widgeonwood martini!

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Apple Bacon Arugula Brie Panini Sandwiches     (makes 2 sandwiches)

You can cook these sandwiches using a large skillet if you do not have a panini maker.  Start with having 6 slices of bacon cooked very crisp.  Butter 4 slices of a good heavy peasant type bread on both sides and toast on the panini grill or the skillet until golden brown on both sides.  When the bread is toasted spread with a nice creamy brie and then top the brie with thin slices of Swiss cheese.  Layer on thin slices of Widgeonwood apples…I like the red delicious for this sandwich but gala or Jonathan will be good, too!  Top the apples in each sandwich with 3 slices each of the bacon.  Drizzle the bacon with about a tablespoon of honey…Top each sandwich with a handful of our arugula or our French mesclun…salt and pepper, to taste.  Place on the final piece of bread and grill until the cheese is melted in the panini machine or if using a skillet weight down the sandwiches and do the same!   Serve at once.  This is truly a farmhouse gourmet sandwich that is so EASY!!

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White Rose Potato and Goat Cheese Gratin

Preheat your oven to 400F.  Butter a 2 quart baking dish.  If you have a mandolin…slice 2 pounds of unpeeled but scrubbed Widgeonwood White Rose Potatoes.  You will need 1 cup crumbled goat cheese and ¾ cup freshly grated Parmesan Reggiano, 4 cloves minced garlic… Layer in the potatoes with the garlic, the cheeses and salt and pepper the layers until all ingredients are gone.  Pour 2 cups half and half over the whole affair.  Bake uncovered for a little over an hour…the top will be browned nicely and the potatoes tender…Let cool for 15 minutes before serving! 

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Warm Apple/Pear and Gorgonzola Flatbread

Preheat your grill…not too hot.  Brush four 8-inch round flatbreads with olive oil…be sure and get the edges!  Top the breads with about an ounce each with crumbled gorgonzola, some thinly sliced farm fresh cored and peeled apples, and some thinly sliced very ripe cored & peeled fresh pears.  Grill the breads over direct heat for about 3 minutes…WATCH THEM…just until toasted on the bottom.  Move to indirect heat and close the cover on the grill and cook for another few minutes or until the cheese is melted and the fruit heated through.  Top each flatbread with shaved curls of Parmesan and drizzle with honey.  Serve at once!  This can be done in your broiler…Serve as an appetizer or a lovely exotic dessert!

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Apple Cinnamon Pork Loin in a Crock Pot

You will need one 3 pound pork loin.  Cut slits about ¾ through the meat at one inch intervals.  Core two apples (no need to peel) and slice.  Fill the slits in the piggy with the apple slices and place in the slow cooker.  Drizzle the whole affair with about 1/3 cup honey and sprinkle generously with cinnamon.  Then slice two of our red Italian bottle onions (mandolin thin) and cover the top of the pork with layers of the onion.   Salt and pepper the onions.  Cook on low for 3-4 hours.  Lovely with mashed potatoes!
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Tomato Basil Bake

Preheat your broiler.  In an 8-inch baking dish add one pound of our colored baby heirloom tomatoes; halved…2 cloves garlic minced…2 tablespoons olive oil and season all with sea salt and coarse ground black pepper.  Mix all together and broil stirring occasionally for about 12 minutes.  The tomatoes will be soft.  Mix 3 tablespoons melted butter with 3 tablespoons panko bread crumbs and sprinkle over the top of the tomatoes.  Run all under the broiler for another 30 second or so…until nicely browned.  Scatter fresh chopped basil over the top and serve immediately!  Totally yummy!
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Farmhouse Special Chocolate Dipped Pears with Almonds

You will need 6 medium size pears at room temperature.  I love to use red pears for this recipe but any kind is fine!   Chop about 6 ounces of salted almonds and place in a small bowl.  Melt one cup dark chocolate.  I just use chocolate chips.  Dip the bottom of each pear in the chocolate and then in the almonds.  Place the dipped pears on a cooling rack to set.  A lovely gourmet dessert with a glass of Champagne!
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Stuffed Prosciutto Wrapped Okra

Preheat your oven to 400F.  You will need to halve about ½ pound of medium size fresh okra.  Our heirloom Annie Oakley okra is my favorite for sure!  Mix 4 ounces of softened cream cheese with 1 tablespoon of lemon zest, 1 teaspoon salt, black pepper and red pepper flakes to taste…I love lots of black pepper for this recipe.  Stuff the halved okra with some of the cheese, do not overfill.   Stack 6 slices of prosciutto and cut into strips.  Wrap each okra half with a piece of the prosciutto and place on a parchment lined rimmed baking sheet.  Bake the okra for 8-10 minutes or until the prosciutto is somewhat crisp…give it a little drizzle of olive oil and serve at once!   Non-okra eaters stuff themselves full of these tasty little bites!!  NO…not slimy! 
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Sweet Potatoes ala Orange

Bake 5 or 6 medium sized sweet potatoes.  When cool enough to handle scoop out pulp and place in a bowl.  Add ½ cup marshmallow crème, 4 tablespoons softened butter, ¼ cup Widgeonwood Missouri Toasted Pecan maple syrup and mix well.  Beat 2 eggs and add to the sweet potato mixture and mix well…adding salt and pepper, to taste! You will need about 6 large oranges.  Cut the oranges in half and remove the orange segments…reserving them for another use.   You want nice cleaned out orange halves.  Be sure and cut the bottom off of each half to make sure the orange cups will sit up nicely.  Preheat your oven to 350F.  Fill each orange half with some of the sweet potato mixture and place on a baking sheet.  Top each half with a little more marshmallow crème and place on top of that a whole pecan half.  Bake about 30 minutes…the marshmallow crème will start to brown.  Fancy enough for the Holidays…but don’t wait!  
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Widgeonwood Nicoise Olive Tapenade Crostini


You will need a bag of our Grilled Garlic Butter Farmhouse Crostini and one jar of our Nicoise’ Olive Tapenade.  You will need about a cup and a half of whole milk ricotta cheese and fresh basil.  Spread crostini with the ricotta…then top with some of the tapenade and then top with chiffonade of fresh basil…maybe just a little drizzle of olive oil.  EAT!  Lovely wine or cocktail appetizers!  Absolutely farmhouse gourmet!  

Tomato Ricotta Tart

Preheat your oven to 450F and cooking spray a 9-inch pie dish.  Add to the bowl of your food processor: 1 ¼ cup all-purpose flour, 3 tablespoons toasted walnuts, coarsely chopped, ¼ tsp. sea salt, ¼ tsp. baking powder, ¼ tsp. fresh cracked black pepper and pulse until well combined.  Combine ¼ cup olive oil and 3 tablespoons water and slowly add the flour mixture with the processor running.  The dough should be crumbly and barely coming together.  Sprinkle into the bottom of the pie plate and with your fingers press into the bottom and sides of the pie plate.  Bake for 10 minutes and set aside.  In a large bowl combine ¾ cup part-skim ricotta cheese, one large slightly beaten egg, 2 cloves garlic minced, ½ teaspoon sea salt, ½ teaspoon cracked black pepper, ¼ cup chopped fresh basil and 1/3 cup shredded Swiss cheese…mix well and pour into the prepared pie shell.  Seed and slice one pound of tomatoes and layer on top of the cheese mixture.  Sprinkle with another 1/3 cup shredded Swiss cheese.  Bake about 25 minutes or until set.  Let stand for 10 minutes before serving.  Garnish each wedge with more chopped fresh basil! 

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Caramelized Sweet Potatoes and Onions

Preheat your oven to 400F.  Line a baking sheet with foil and hit with cooking spray.  In a large bowl whisk together:  2 tablespoons olive oil 2 tablespoons Widgeonwood English Pub Horseradish Mustard, 2 tablespoons brown sugar and one tablespoon balsamic vinegar…Cut two of our sweet red Italian bottle onions into one inch wedges and about one pound of our heirloom sweet potatoes that has been cut into one inch chunks.  Add to the bowl and coat with the mustard/brown sugar mixture…Spread the veggies out evenly on the baking sheet and roast for about 30 minutes…midway cooking stir them around a bit.  As soon as they come out of the oven dot with bits of butter and serve immediately!  Awesome!

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Sweet Potato Crostini

Preheat your oven to 400F.  Line your baking sheet with foil and hit with cooking spray.  You will need 2 of our heirloom sweet potatoes.  Cut them into ½ -inch thick slices.  Save the ends for later use…You want uniform slices.  In a small bowl mix 2 tablespoons olive oil with ½ teaspoon smoked paprika.  Place the sweet potatoes rounds on the cooking sheet and brush generously with the oil.  Bake until browned on top but not the bottoms, about 30 minutes.  Place on cooling racks.  Toast ½ cup of sunflower seeds on the same baking sheet for a few minutes after the oven has cooled a bit.  To assemble, just top the sweet potato rounds with a spoonful ofWidgeonwood Fire Roasted Black Bean and Corn Salsa, then a bit of crumbled feta cheese and then a sprinkle of the toasted sunflower seed and just a sprinkle of fresh chopped cilantro!  This is not only yummy but gluten-free, too!

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Butternut Squash Pasta

Preheat your oven to 350F.  Peel and cut up a butternut squash.  Please be careful, as they can be a pain to deal with and you don’t want to cut yourself!  Cut two of our red Italian bottle onions into small wedges.   Place in a bowl and drizzle with 1/3 cup olive oil and sprinkle in around ¼ teaspoon red pepper flakes (more or less depending on how spicy you like things).  Place the veggies in the bowl and frisk about until well coated with the olive oil.  Place on an oiled baking sheet and bake about 40 minutes or so or until tender…occasionally stirring them around a bit.  Meanwhile prepare ½ pound pasta; al dente…I like linguine for this recipe.  Place the pasta in a bowl.  Add 2 cups chopped arugula, one tablespoon minced fresh sage, ½ teaspoon each salt and pepper and the cooked squash and onions.  Toss to combine.  Garnish each serving with some fresh grated Parmesan!

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Crockpot Caramelized Onion Pasta Gratin

First of all you will need 3 pounds of our sweet red Italian bottle onions…peeled and sliced about ¼-inch thick.  Place in your crockpot.  To the onions add 1/3 cup brown sugar, ½ teaspoon each salt and pepper and 2 tablespoons butter and 2 tablespoons olive oil and mix well.  Put on the lid and cook on low…4-5 hours should do it.  The onions will be reduced by half and smell divine.  Let the onions cool.  Preheat your oven to 350F.  Cook ¾ pound pasta, al dente…I like rototini for this recipe.  Drain and set aside.  Next you will make a cream type white sauce…melt 3 tablespoons butter in a medium size saucepan…stir in ¼ cup all-purpose flour and stir in one cup half and half and one cup beef  broth…keep whisking until the sauce thickens and stir in one cup grated Emmentaler cheese (regular old Swiss cheese will work, too) and stir until melted. Adjust seasoning at this point adding salt and cracked black pepper. To assemble…oil a 9X13X3 inch baking dish.  In a large bowl mix the onions and sauce with the pasta…distributing the onions evenly and pour into the baking dish.  In your food processor whiz up 2 slices of white bread with 3 ounces of the Emmentaler and some fresh thyme leaves.  Sprinkle this mixture on top of the pasta.  Bake 20-25 minutes…until the top is browned nicely and the pasta is heated through!  HEAVENLY!

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Pumpkin Pie Pancakes

These pancakes go together fast and are amazing!  In fact think about coloring out of the box a little and serving then for a grand fall gourmet dessert!  In a large size mixing bowl…sift together:  1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, 1 tablespoon sugar and ¼ teaspoon each…nutmeg, allspice and ginger.  In another bowl mix together, very well:  1 cup canned pumpkin puree, 1 ¼ cups half and half, one beaten egg and 4 tablespoons melted butter.  Make a well in the center of the dry ingredients and add the pumpkin mixture and once again mix well.  Allow this batter to rest 30 minutes.  Prepare the pancakes as you would any others.  Top with our Missouri Toasted Pecan Maple Syrup and huge dollops of real whipped cream. 

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Pumpkin Cream Cheese Spread

Let me count the ways you can use this lovely spread…keeping in mind that you could use fat free cream cheese but not as good as the real thing, for sure. First of all think about spreading a flour tortilla with this lovely spread and laying on some thin sliced apple or pears and roll the whole thing up, would be seriously good for school lunches.  Spread it on slices of our sweet bread and make lovely little sandwiches!   Use it as a brunch dip and surround a bowl of this lovely stuff with slices of pears and apples!  Pumpkin cream cheese is this easy:  8oz cream cheese, 1/2 cup canned pumpkin,  1 ½  teaspoon pumpkin pie spice, 1 teaspoon vanilla, 2 tablespoons brown sugar,  a pinch or two of sea salt.

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Farmhouse Arugula, Apple and Raisin Salad

Tip out bag of our ready to eat Wild Italian Arugula into a bowl…to the arugula add 2 of our Jonathan apples cored and cut into thin wedges, one small bulb of fennel, sliced paper thin (or if you don’t like or can’t find fennel a stalk or two of celery would be an OK alternative, add a cup of raisins and one cup toasted walnuts.   Drizzle over all about ¾ cup Widgeonwood Honey Mustard Dressing.  Turn this into a really grand luncheon salad with the addition of grilled salmon or chicken!

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Fab Fall Smoothie

I have serious issues with eating breakfast and have made a pact with myself to do a better job of eating something in the morning.  This smoothie is simple to throw together, made with easy to find ingredients, can be taken with you to the field or office and is filling and good for you.  For one smoothie:  cut and core one of our farm fresh apples into chunks along with 5 dates and dump into your blender with 1 cup low fat vanilla yogurt,  ½ cup unsweetened apple juice, ½ teaspoon cinnamon and a little bit of nutmeg and a pinch of sea salt and whiz until well blended.  Voila! 

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Apple, Sweet Potato, Carrot and French Red Lentil Soup

One does not miss having meat in this glorious rich soup which is not only kid friendly but classy enough for the soup coarse at your next elegant dinner party!  Simply melt 4 tablespoons butter with 4 tablespoons olive oil in a heavy soup pot.  Peel and chop 2 large sweet potatoes and 3 large carrots, one of our large red Italian bottle onions chopped and 2 of our Jonathan apples, peeled and chopped.  Add to the butter/olive oil and stir and cook all until the onions are translucent…about 10 minutes.  Then add ½ cup of our red French lentils, one teaspoon fresh minced ginger, ½ teaspoon cracked black pepper, cumin, chili powder and paprika...about one teaspoon salt and to kick it up a notch a some cayenne (not required).  Pour in a quart of vegetable broth.  Bring the soup to a boil and then reduce the heat to medium low and simmer until the veggies and lentils are soft.  Maybe 30 minutes.  I then use my stick blender and whiz it all up to a nice creamy soup or you can whirl it in your blender in batches (beware and take care of whiling hot things in your blender)!  Bring the soup back to serving temperature…adding more broth if too thick.  Spoon into bowls swirled with crème fraiche and serve our grilled garlic butter crostini on the side!  YUMMY!

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Pear Gorgonzola Pasta

Bring a large pot of salted water to a boil.  Cook 9 ounces of medium shell pasta in the boiling water to al dente.  Drain and return the pasta to the pot.  Stir in 3 tablespoons butter, ½ cups freshly grated Parmesan and ½ cup crumbled gorgonzola.  Cook over med. /low heat until the cheese is melted.  Pour ½ cup heavy whipping cream and stir.  Remove from heat and gently fold in one large peeled and cubed pear, ½ cup toasted walnuts and lots of fresh cracked black pepper.  Lovely side served with anything grilled!

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Corn on the Cob in a Slow Cooker

Husk and clean corn.  You will need 6-10 ears.  Cut the appropriate number of pieces of foil to go with the corn.  Place an ear of corn on each sheet of foil.  For seasoning you may use whatever you like…My favorite is simply a drizzle of olive oil, some sea salt and fresh cracked black pepper.  Another is to brush each ear with either Widgeonwood Italian Parsley or Italian Basil Pesto.  Another would be a little butter, lime juice and some fresh cilantro.  Get creative!  Once you’ve season the corn the way you like…wrap tightly in the foil and place in your slow cooker…foil seam side up.  Cook on high for 3 hours or on low for 5 hours…Voila!  Corn is ready and FABULOUS! 
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Sally’s Sweet and Sassy Chicken Thighs

You will need 8 chicken thighs…bone in with skin, please.  Preheat your oven to 400F.   In a small bowl mix together…one package dry French onion soup mix, 1 cup Widgeonwood Portofino Balsamic Vinaigrette  and one cup Widgeonwood Real English Orange Marmalade.  Place the chicken pieces in an oiled baking dish.  Sprinkle with pepper.  Pour the sauce over the chicken making sure it is coated well.  Roast uncovered for about an hour…Baste with the juices several times while roasting.  Let rest 5 minutes before serving.  Lovely with our Saffron Jasmine Rice!
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Poached Eggs Bruschetta

You will need 4 slices French bread.  Poach 4 eggs.  Run the slices of bread under the broiler until slightly browned.  Butter the other side and repeat.  Layer 2 slices of cheese on top of the buttered side and run under the broiler until the cheese is melted.  Top each cheese melted piece of bread with a poached egg.  Spoon Widgeonwood Real Italian Tomato Bruschetta on top of each egg and serve at once.  Serve at once!  This is a fabulous healthy breakfast and gourmet enough to serve at your fanciest brunch!  

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Eggplant Parmigiana Sandwiches

Preheat your oven to 375F.  You will need 2 large skinny eggplants or one large fat one cut in half lengthwise.  Cut the eggplants into slices about ¼ inch thick.  In a shallow dish mix together ½ cup bread crumbs, 1 tablespoon Italian seasoning and 3 tablespoons parmesan cheese.  Pour ½ cup cream into a flat bowl.  Dip each slice of eggplant first in the cream and then in the crumb mixture…coating both sides of the eggplant…placing the slices on an oiled baking sheet as you go.  Bake the eggplant for 20 minutes or until slightly browned and crispy.  You will need 4 large crusty rolls split like hamburger buns.  Sprinkle shredded mozzarella on the bottom of each roll and run under the broiler until melted.  Divide the eggplants slices amongst the four rolls and place on the melted cheese.  Top the eggplant with a bit of our Widgeonwood Italian Basil Pesto and a few spoons of Widgeonwood Fire Roasted Portobello Dipping/Pasta Sauce…Serve at once!

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Peach Pear Pie 

 Preheat your oven to 375F.  You will need a 9-inch frozen deep dish pie crust, thawed.  In a large bowl mix together 2 ½ cup sliced peeled peaches and 2 ½ cups sliced peeled pears.  Add to them 1 tablespoon lemon juice, ½ cup dark brown sugar and ½ cup sugar, 4 tablespoon cornstarch and ½ teaspoon cinnamon and ½ teaspoon Allspice.  Mix well and pour into the pie shell.  In a small bowl mix together:  ½ cup all-purpose flour, 1/3 cup sugar, 3 tablespoons dark brown sugar and ¼ teaspoon nutmeg, ¼ teaspoon allspice and 1/3 cup chopped walnuts and with a pastry blender cut in 1/3 cup cold butter.  Sprinkle this topping evenly over the pie.  Cover the edges of the crust with foil and bake for one hour or until bubbly.  Cool for about an hour before serving.  Simply farmhouse gourmet!

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Breakfast Pies

These pies are something the kids will like and turn out “glam” enough for a fancy brunch…You don’t have to tell anyone what the crust is made from…First, preheat your oven to 400F. Then in a large skillet over med. high heat…Sauté ¾ pound breakfast sausage, ¼ cup minced sweet onion and ¼ cup minced sweet pepper. Cook until the sausage is nicely browned. Drain, crumble and set aside. You will need one 12-ounce package of refrigerator biscuit dough. Separate the dough…there is usually 10…flatten each biscuit and press into bottom and sides of 10 muffin cups. Divide the sausage mixture between the cups. In a bowl…beat 3 large eggs with 3 tbs. milk or cream, salt and pepper to taste and divide between the cups…Sprinkle the tops with ½ cup shredded Colby/Jack cheese. Bake for 18-20 minutes or until the filling is set! Top each pie with a spoon of our Fire Roasted Black Bean & Corn Salsa and a dollop of sour cream!

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Peach Purses

First of all, you will need to find a package of those pre-made crepes/8 to a pkg. Melissa is one brand…there are others and usually can be found in the produce department. Preheat oven to 350F. You will need 1 or 2 peaches, pits removed and cut into small chunks. In a bowl, mix 3 tbsp. softened butter, ¼ cup brown sugar, 1 tsp. almond extract & 1 tsp. vanilla extract…until well blended. Working really fast, take out one crepe at a time & place 2 chunks of peach in the center and top with a spoonful of the butter/sugar mixture. Gather the crepe together to resemble a purse, twist and secure with kitchen twine. Place on a baking sheet. Repeat. Bake the packages for 3-5 minutes, until lightly browned…Do not take your eyes off them…They burn easily! To serve place each one on a pile of whipped cream in the center of a dessert place…dust with powdered sugar! A very impressive dessert with very little effort!

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Sweet Potato/White Potato Gratin

Preheat your oven to 350F. Butter a 9X13 pan. Thinly slice 3 med. sweet potatoes and 6 white rose potatoes. Thinly slice one large sweet red onion. Layer the potatoes in the pan with onion slices and dot with some butter and sprinkle with salt and pepper…repeat the layers. Combine 2 tbs. flour with ¾ cup chicken broth and pour over the potatoes. Mix one cup shredded mozzarella with 2 tbs. bread crumbs and a tbs. of minced fresh thyme and sprinkle over the potatoes. Bake for about one hour or until the potatoes and onions are soft! 

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Mediterranean Tortilla Pizza

Preheat your oven to 375F.  For one tortilla pizza you will need a 10-inch flour tortilla.  Spread the tortilla with about 2 teaspoons EVOO with the back of a spoon.  Then spread with 2 tbs. of eitherWidgeonwood Portobello Pasta/Dipping Sauce or Widgeonwood Oven Roasted Tomato Reduction….basically a thin layer of sauce over the olive oil.   Add a layer of parmesan cheese, about 1/3 cup.  On top of the cheese top with a tablespoon sun-dried tomato, a few capers and several slices of our Red Italian Bottle Onion slice paper thin…I mean mandolin thin.  Top with sea salt, tons of cracked black pepper and a few hot red pepper flacks if you like.  Place the tortilla on a baking sheet and bake for 6-8 minutes or until the edges are browned.  Slice with a pizza cutter.  These tortillas are not only a great fast little lunch but make for fabulous litter appetizers with wine or cocktails. 
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Farmhouse Chopped Salad 

In a large mixing bowl, add the following…using Widgeonwood vegetables, of course.  1/3 cup fine diced sweet red Italian bottle onion, 1 cup heirloom baby tomatoes cut in half (our variety of colored one is so pretty and tasty in this salad), 1 cup diced and seeded cucumber.  Then add…¾ cup cubed salami, ¾ cup chopped artichoke hearts, ¾ cup diced mozzarella, ¾ cup chopped black olives, one can drained chickpeas (garbanzos) and one cup cooked pasta small shell pasta.  When ready to serve…Add about 8 cups chopped romaine and dress with Widgeonwood Farmhouse Honey Mustard Dressing…using enough dressing to coat the salad well…Hit with sea salt and lots of cracked black pepper and a few pinches of red pepper flakes to give it some ZING!  Toss well!   This salad goes perfectly with anything grilled!

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Pan Sautéed Baby Heirloom Tomatoes
Heat a few tablespoons of olive oil in a heavy skillet over med. heat and sauté 6 large thinly sliced cloves of our sweet garlic until barely golden…Add 2 pints of our heavenly mixture of baby tomatoes that have been sliced in half…along with some fresh minced thyme. Cover the skillet and let the tomatoes cook a few minutes…they will be wilted. When the steaks come off the grill and are plated…sprinkle about a cup of chiffonade of fresh basil leaves over the tomatoes and top each steak with a big helping of those grand tomatoes…HOLY COW!!
Creamy Fresh Corn Chowder
Cut kernels from 3 fresh ears of corn. In a large saucepan over med. heat melt 4 tbs. butter…Stir in and sauté one large red sweet onion that has been chopped…cook until tender. Add 2 cups scrubbed and chopped white rose potatoes & frisk about with the onion…Add 1 cup diced ham and do the same…Add the corn cobs to the pan. In a bowl mix 2 tbs. flour with 3 cups whole milk and add this to the saucepan…season with sea salt & black pepper to taste. Cook covered over very low heat until the soup is thickened…about 20 minutes…be sure and stir once in a while. Remove the cobs and add the reserved corn kernels…simmer another 5 minutes. Never enough!
Zucchini and Eggs
In a bowl whisk together 4 large eggs and 2 tbs. fresh grated Parmesan cheese. In a large skillet over med. high heat cook one zucchini sliced very thin in a few tbs. of olive oil…season with salt, black pepper and some minced garlic if you like. Frisk about until softened and browned a little. Reduce heat to med and pour the egg mixture into the skillet. Cook stirring gently for about 3 minutes. Remove the skillet from the heat and put on the lid, let sit for 2 minutes more to let the eggs set.  Serve with a plate of sliced tomatoes on the side!
Summer Peach Buttermilk Cake
Preheat oven to 350F.  Grease a 9 inch cake pan. In a medium sized bowl, whisk together 1 ½ cups flour, 1 ½ teaspoon baking powder and ½ teaspoon salt.  In a larger bowl…beat together 6 tablespoons softened butter and one cup sugar…use your mixer if you like.  Stir in one egg, ½ cup buttermilk and 2 teaspoons vanilla.  Gently stir in flour mixture until well incorporated.  Pour into the cake pan and spread the batter evenly.  Slice 2 fresh peaches thinly and arrange on top of the cake batter.  Sprinkle with 2-3 tablespoons brown sugar.  Bake for 10 minutes at 350F.  Turn down heat to 325F and finish baking for around 50 minutes or a toothpick comes out clean.  Cut into wedges and top with fresh whipped cream or vanilla ice cream!  Fast and Fabulous! 
Bacon Wrapped Green Beans
Preheat oven to 400F.  Steam one pound fresh green beans until crisp tender and drain/dry off the beans.  You will need 6 strips of bacon.  Divide the beans into 6 piles.  Wrap each pile of beans in a strip of bacon and place on a rimmed baking dish or pan.  Bake the bean bundles for 10 minutes or so…the bacon will be browned nicely.  Plate the bundles and drizzle with a sauce made from simmering 3 tablespoons melted butter, 1 clove minced garlic and ¼ cup brown sugar.  YUMMY!
Sweet and Spicy Caramelized Onion and BBQ Grilled Cheese
You will need 8 slices good sturdy peasant bread.  Melt 1 tablespoon butter in a skillet over medium heat and add one of our large Red Italian Bottle Onions…cook the onion
 for 10 to 15 minutes until the onions are browned and sweet tasting.  Remove from the skillet and set aside.  Spread each side of the bread with softened butter.  Spread the insides of the sandwich with your favorite BBQ sauce.  Top each sandwich with cheddar cheese and divide the onions into fourths and the cheddar cheese on each sandwich with the onion.  Top the onion with a slice of pepper jack cheese.  Top with the buttered bread making four sandwiches.  Melt more butter in the skillet and cook two sandwiches at a time.  I make these in my panini machine.  Either way they turn out DELICIOUS.  If you use a skillet you may have to put the top on for a minute
 or so to get all the cheese to melt properly!  I’ve made these sandwiches for lunch and also for appetizers with wine
 and cocktails.  

Cantaloupe Cucumber Salad
The dressing for this salad is the same as above.  Just chop up one of our sweet Athena cantaloupes, one or two of our cucumbers and one big Candy onion and put all in a big bowl.  Then dress with the balsamic/Evoo/garlic dressing!  So you want to be creative?  Then use up some of that fancy/schmancy balsamic you got last year for Christmas, you know the Raspberry, Pear or Fig…Same drill, leave the salad sit for 30 minutes and serve at room temperature.   When ingredients are just hours from the fields…not days always remember simple is best and brings out all the true FRESH  FLAVOR! 
A Tex-Mex Twist Sort of Sweet Potato Salad
You will need 4 of our medium sized heirloom sweet potatoes…peeled and cut into ¾ inch rounds.  Toss the potatoes with some olive oil, salt and pepper in a bowl.  Grill over medium heat for about 8-10 minutes on each side.  When the taters are close to done grill a few ears of our fabulous sweet corn that has been husked and cleaned turning while grilling until the corn is slightly charred…5 minutes my best guestimate.  When the taters and corn have cooled enough to handle…Cut the taters into bite size pieces and cut the corn off the cob…place all in a bowl.  Then add a 15 ounce can drained and washed black beans.  Chop up one of our sweet peppers…yellow or lilac, one red Italian bottle onion, chopped… 2 avocados pitted and chopped…possibly a jalapeno that has been seeded and minced (or not) and about ½ cup fresh minced cilantro (parsley if you don’t like the cilantro)…add it to the tater/corn bowl.  Squeeze the juice of two fresh limes over all…and salt and pepper, to taste!  Toss all that “goodness” together and time serving the salad for when those big rib-eye steaks are just off the grill!  

Grilled Caprese Skewers

Soak 12 wooden skewers in water for at least 20 minutes.    Bring ½ cup balsamic vinegar to medium heat in a small saucepan and cook for about 15 minutes or until reduced by half…keep warm.  In a small skillet or saucepan add ¾ cup EVOO and 2 clove cloves thinly sliced garlic.  Cook over medium heat for about 10 minutes or until the oil is well infused with the garlic.  Take a French baguette and cut 5…one inch slices.  Brush the slices on both sides with some of the olive oil and then cut into 1-inch cubes.  You will need 24 cherry tomatoes, 24 basil leaves and 24 cubes of halloumi cheese cut into 1-inch cubes.  Thread the skewers starting with the bread cubes, then cheese, the tomato, basil leaf and repeat ending with a bread cube.  Brush the skewers with more of the olive oil and salt and pepper.  Grill over high heat for about 4 minutes turning continually.  When tomatoes look blistered and the bread toasted…place the skewers on a platter and drizzle with the balsamic reduction and serve at once!

French Onion Soup Grilled Cheese Sandwiches

Melt 3 tablespoons butter and a splash of EVOO in the bottom of a small Dutch oven over medium heat.  Add 1 medium Red Italian Bottle Onion and 1 medium Candy onion that you have sliced into ¼ inch rounds.  Stir to coat with the oil and butter and cook for 5 minutes…Don’t touch them, just let them cook.  Stir in a teaspoon of sea salt, pepper and 1 tablespoon sugar…stir once more and cover the pan.  Stir the onions once in a while, letting them cook until soft and golden.  Don’t let them get too brown too fast.  Add ¼ cup red wine and scrape up any brown bits sticking to the bottom of the pan…remove from heat.  Preheat a griddle or large skillet…You will need 4 thick slices of good quality peasant bread that you have buttered on all sides.  Place a slice of buttered bread in the hot skillet and top with a slice of Swiss cheese and then half the onions and another slice of cheese.  Top with a second slice of buttered bread.  Flip when the bottom is browned and toasted…repeat on the second side.  Serve at once. 

Grilled Peaches with Vanilla Bean Mascarpone and Widgeonwood Crème Caramel Fleur de Sel

You will need 8 ounces of mascarpone cheese.  Place in a small bowl.  Scrape the seed from one split vanilla bean and add to the cheese and mix well.  Heat grill to high heat.  Split 4 freestone peaches in half, remove the stone and brush with olive oil.  Place cut side down on the grill for 3-5 minutes until the peaches are warmed through and grill marked.  Place a dollop of the cheese in the center of each peach half.  Place in individual bowls…Drizzle with Widgeonwood Crème Caramel with Fleur de Sel and serve at once.

Peachy Crostini

You will need one bag of my Rustic Farmhouse Grilled Garlic Butter Crostini.  Lay them out nicely on a baking sheet.  Warm them in a 350F oven for a few minutes.  Top each crostini with unpeeled fresh peach segments...pile them on.  Salt and pepper the peaches.  Top with some blue cheese crumbles.  Run under the broiler until the cheese is melted over the peaches.  Drizzle with our Garden of Eden Clover Flower Honey!  Serve at once.  Fabulous with wine or cocktails!  Or a seriously divine totally farmhouse dessert with a glass of Champagne! 

White Trash Caviar

You will need a large mixing bowl.  Tump into the bowl one can each black eyed peas and one can black beans (do not rinse or drain).  To the beans add one Sweet Yellow and Sweet Lilac Pepper, cut into a fine dice.  Add one largeWidgeonwood Candy or Red Italian Bottle onion, chopped fine.  Add three ears of cooked fresh sweet corn, cut off the cob.  Add as many jalapeno peppers, seeded and chopped fine as you like!  Dress with 1/3 cup red wine vinegar, 1/3 cup olive oil, 1/3 cup dark brown sugar and salt and pepper, to taste.  Toss the veggies with the dressing and chill for at least 2 hours.  The caviar is grand with taco's especially fish taco's...love it with just plain old chips, even better as a side with anything grilled!  If you like you can sub red kidney beans and pinto beans or garbanzo's!  Delightful no matter what beans you choose!

Oven Roasted Sweet Potato Salad

You will need 6 small/medium sweet potatoes, scrubbed clean and dried.  Cut into bite size pieces and placed in a bowl.  Drizzle the potatoes with EVOO and salt and pepper.  Arrange onto an oiled rimmed baking sheet and oven roast at 400F for about 30 minutes turning occasionally.  Remove from oven and leave sitting on the baking sheet.  For the dressing you will need 1/2 cupWidgeonwood Smoked Red Pepper Almond Pesto and whisk together with the pesto in a small bowl:  1/4 cup red wine vinegar, one tablespoon orange zest and one teaspoon cumin.  Place the potatoes in a large bowl and to the potatoes add 1/2 cup minced sweet red onion, 1/2 cup chopped fresh mint, 1/3 cup yellow raisins and as much chopped and seed hot peppers as you like (one jalapeno seems perfect to me)!  Toss all with the dressing and serve warm or at room temp.  Can be made a day ahead but should be brought back to room temp before serving.

Farm Fresh Zucchini Pizza with Tapenade Vinaigrette

Preheat your oven to 475F and place a baking sheet on the bottom rack and let it warm up for about 8-10 minutes.

You will need one pound pizza dough.  I buy pizza dough from any pizza place that will sell it to me.  On a large piece of parchment paper…sprinkle with corn meal and roll the dough out into a large circle and about ¼ inch thick.  Place slices of Provolone cheese covering the pizza crust and scatter with 2 small zucchini that have been quartered and sliced very thin…salt and pepper and drizzle with EVOO. Remove the baking sheet from the oven and slide the pizza off the parchment and onto the baking sheet and bake for about 8-10 minutes or until the crust is nicely browned.  In a small bowl whisk together ½ cup Widgeonwood Nicoise Olive Tapenade a tablespoon or so of red wine vinegar and enough EVOO to make it a dressing consistency…add some fresh chopped mint.  Before serving the pizza drizzle over all with the dressing!  Fabulous!  Yellow summer squash can be substituted for the zucchini or try one of each! 

Caprese Grilled Chicken

Marinate 6 skinless/boneless chicken breasts in ½ cup fresh lemon juice, 2 tablespoons brown sugar, ¼ cup olive oil and a clove of finely minced garlic.  I just place all in a Ziploc plastic bag and refrigerate for a few hours.  I do bring the chicken back to room temp before grilling.  Grill over med/high heat, about 5 minutes on each side (will be 165F when done).  Place the chicken on a platter and lay a slice of mozzarella on the top of each piece of chicken.  Top with a nice thick slick of fresh tomato.  Cover the platter of chicken with foil and let rest long enough to melt the cheese.  Sprinkle the top of each piece with freshly cut ribbons of basil.  Sorprendente!

Grilled Candy Onions

You will need 2 or 3 very large Candy onions.  Peel the onions and cut then crosswise into thick slices.  Skewer with a thin wooden skew through each slice holding the rings together.  Brush with EVOO and grill over med/high heat until brown and tender…about 10 minutes on each side.  Sprinkle with salt and pepper and drizzle with a balsamic vinegar reduction…which is simply simmering ½ cup balsamic until it reduce by half!  Grilled onions would be perfect with the Chicken Caprese, just saying!

Southern Fried Okra       adapted from plainchicken.com

You will need one pound of fresh okra.  Wash off the okra/pat dry and slice.  Throw out the stems.  Pour 2 cups buttermilk over the okra in a bowl, cover and chill for 30 minutes. In a heavy saucepan bring 2 inches of oil to 375F.  Remove the okra from the buttermilk.  In a 13X9 inch pan pour in 2 cups self-rising cornmeal to which you mix in cracked black pepper and some cayenne (make as spicy as you like)!  Dredge the okra in the cornmeal.  Fry the okra in bathes until gold brown, about 4 minutes!  Totally delish!!

A Simple Rustic Pesto Potato Gratin   serves 4

First preheat your oven to 375F. You will need 2 pounds Yukon gold potatoes sliced very thin…mandolin thin if you have one.  Place the potato slices in a bowl and salt and pepper them.  Add to the potatoes ½ cupWidgeonwood Italian Parsley or Basil Pesto and mix well making sure to coat the potato slices.  Arrange the potatoes in an oiled baking dish and cover them with foil.  Bake for 30 minutes and remove the foil.  Bake another 15 minutes or so until the potatoes are bubbly and starting brown just a bit.  Wonderful served straight out of the oven or at room temp.  These can be made hours ahead and baked right before you need them. 

Ratatouille Crostini     makes 20-25

First preheat your oven to 450F.  You will need one medium fresh eggplant, 2 medium zucchini, 1 medium sweet onion, and 1 sweet bell pepper (any color).  Chop these veggies into ½ inch pieces and place in a large bowl.  Toss the veggies with ¼ cup EVOO, 3 tablespoons fresh lemon juice, 3 cloves minced garlic and a teaspoon each of salt and pepper.  Lay the veggies out on an oiled rimmed baking sheet and roast for about 10 minutes.  Then add 2 chopped tomatoes and drizzle all well with more EVOO.  Roast another 10 minutes or so until the veggies are all tender.  Meanwhile…you will have sliced a French baguette into 1-inch diagonal cut slices.  Brush both sides of the bread with olive oil and place on a baking sheet. Toast the slices for 5-6 minutes, until golden.  Once they come out of the oven top each crostini with some grated mozzarella…you will need about 2 cups.  Put the cheese topped crostini in the oven for another few minutes to melt the cheese.  Top each crostini with some of the roasted ratatouille and chopped fresh basil and serve at once. 

Vietnamese Cucumber Shrimp Salad     serves 4

You will need a pound of peeled and deveined shrimp.  Sauté the shrimp in 2 tablespoons olive oil…frisking about in the skillet until pink.  Place the shrimp on a cutting board and chop into smaller pieces.  Place in a bowl.  To the bowl you will add one medium chopped sweet red onion.  You will need 2 medium cucumbers…cut them lengthwise and remove the seeds and then cut them into matchsticks…about 1½ inches thick.  Place the cucumber in the bowl with the shrimp and onion.  Seed and chop finely one jalapeno pepper and add to the other veggies. Add about 1/3 cup finely chopped cilantro or parsley.  Dress with a tablespoon of fish sauce, 3 tablespoons fresh lime juice…taste and add some salt if needed.  Serve at once! 

No Bake Blueberry Chocolate Truffle Tart

You will need 1 ½ cups chocolate cookie crumbs…I use our Gourmet Chocolate Wafers.  Melt 6 tablespoons unsalted butter with an ounce of chocolate chips…I wave this for about 20 seconds and stir and then wave a little more until the chocolate is melted and smooth.  Add the butter/chocolate combo to the crumbs and stir until moistened.  Press the crumbs into a 9-inch tart pan…using the bottom a glass to press the crumbs firmly.  Set the tart shell aside in the refrigerator.  Meanwhile melt 8 ounces of chocolate chips in 1 ¼ cups heavy cream…use a double boiler and stir constantly until the chocolate is melted, remove from heat and add ½ teaspoon vanilla, stir.  Pour the filling into the cooled tart shell (at least 30 minutes in the frig).  Place the tart in the frig once more and cool until slightly set.  Sprinkle on top 1 pint of washed and dried blueberries.  Back in the frig for at least another hour.  This tart will keep loosely covered with foil for about 5 days…I cannot imagine it will be around that long! 

Tomato, Olive and Prosciutto Spaghetti      serves 4

Prepare one pound of spaghetti…al dente, please!  Drain and reserve 1 cup of the cooking liquid.  In the same pot you cooked the spaghetti in heat 3 tablespoons EVOO and frisk about in the oil 6 cloves minced garlic and 2 minced shallots for about a minute. Add 1 cup pitted black olives and frisk them about for another minute.  Add 3-4 fresh medium sized diced tomatoes and cook for about 2 minutes.  Add ½ cup dry white wine and cook another 2 minutes and then add 2 tablespoons tomato paste and 3 tablespoons butter…let melt.  Add the spaghetti back to the pot and coat with the sauce using the reserved cooking liquid if needed.  Toss with about 3 ounces of finely grated Parmesan.  Plate and top each serving with some chopped parsley and some room temp slices of prosciutto!  Heavenly!!!

Nicoise' Chickpea Salad serves four

One 15 ounce can garbanzo beans which are also called chickpeas or in the south of France garbansos and place in a large bowl. To the beans add ½ cup chopped fresh herbs…I like a combo of parsley and basil. You will need one large Widgeonwood tomato, chopped... I like mine peeled, too. Add the tomatoes to the beans. Add ½ cup chopped sweet bell pepper, ½ cup chopped cucumber, one medium chopped candy onion, ¼ cup chopped black olives and about 3 ounces crumbled feta cheese. For the dressing, make in a jar with a lid…juice of one small lemon, 3 tbs. red wine vinegar, 1 clove minced garlic , 3 tbs. Greek yogurt, 2 tbs. sugar and salt and pepper to taste! Put the lid on the jar and shake vigoursly! Dress the salad and chill about an hour before serving. Love this for lunch with some cottage cheese!

Widgeonwood Orange Marmalade Toasted Cheese Sandwiches

You will need a loaf of really good rye bread sliced. Spread Widgeonwood Orange Marmalade on one side of 2 slices of bread. Top one slice with 2-3 slices of a really good cheddar cheese. Top the cheese with some prosciutto. Put the top on the sandwich on and generously butter the outside of the sandwich. Make a paninni or simply fry in a heavy skillet on both sides until the bread is toasted and the cheese melted. Serve at once! This is another sandwich that can be cut into wedges and paired with wine or cocktails for an appetizer! YUMMY!

Farmhouse Pickled Red Onions makes two cups

In a non-reactive saucepan bring ½ cup red wine vinegar, 1/3 cup brown sugar, 1 tsp. black peppercorns, ½ tsp. salt, 6 whole allspice, 1 peeled garlic clove and one bay leaf to a boil. Add 2 cups thinly sliced Widgeonwood red Italian bottle onions and bring back to a boil. Remove from the heat and transfer to a bowl or jar, cover and cool. Bring to room temperature before serving. Will keep in the frig for about 2 weeks. Wonderful to top sandwiches, burgers, brats, tacos…

Sally's Tomato Pie      serves four-six

Preheat your oven to 325F. You will need one 9-inch pie shell…slightly underbaked (frozen works just fine)! Peel and thinly slice 2-large Widgeonwood tomatoes…placing the slices on paper towels to drain off excess juice (for about an hour). Sauté in three tablespoons butter one large Widgeonwood Candy Onion, chopped…until browned and golden. In a small bowl combine one cup mayo with ½ cup grated cheese (I like a combo of half cheddar and half Romano), one clove garlic, minced and salt and pepper, to taste. Place a layer of tomatoes in the bottom of the pie crust. On top of the first layer of tomatoes I lay in a layer of fresh basil leaves. Put in another layer of tomatoes and top with the onions. Finish layering in the tomatoes. Spread the top with the mayo mixture evenly over all. Bake for about 30 minutes or until set. Lovely cut into small wedges for a wine tasting party, just saying!

Farmhouse Fast Peach Cake serves 8

Preheat your oven to 350F. Peel and cut into wedges 4 cups fresh peaches. To the peaches add: 1 cup sugar, 1 tsp. each vanilla and almond extract, ½ tsp. sea salt and 3 tbs. corn starch…mix well. Butter a large baking dish with a 3-inch rim. You will need one yellow cake mix…any brand. Make the cake according to directions. Pour ½ the cake batter into the baking dish. Top the cake mix with the peaches spreading them evenly. Pour the rest of the cake batter over the peaches. Bake for 30-45 minutes. The cake will be browned nicely and a toothpick inserted in the center will come out clean. Top the cake with a glaze: one cup powdered sugar, ½ tsp. each vanilla and almond extract and blend with half and half until it looks like a slightly runny frosting. Drizzle the glaze over the still warmish cake.

Farmhouse Fresh Rustic Berry Peach Salsa Crostini with Whipped Goat Cheese

Preheat your oven to 350F. Line a baking sheet with parchment paper. Cut one French baguette diagonally into ½ inch slices. Lay the slices out on the baking sheet and drizzle with olive oil…both sides and sprinkle ever so lightly with some allspice. Bake for 8-10 minutes or until golden brown. In a medium bowl whisk together until light and fluffy as possible: ½ cup crumbled goat cheese, 3 tablespoons whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla. Spread the crostini with some of the goat cheese and top with a big spoonful of the salsa!


Trout Tacos with Cayenne Whipped Cream serves 3-4

First of all…marinate one pound of trout fillets in the juice of 2 limes for about an hour. Whip ½ cup whipping cream with several sprinkles of cayenne (you be the judge on how spicy) until very fluffy…keep cold. You will need about a cup of shredded farm fresh cabbage, one large tomato, chopped…2 avocadoes, peeled and diced…one medium size Candy onion, diced and 1/3 cup chiffonade of fresh basil. Have ready & warmed 8 taco shells. To prepare the trout…melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet. Cut the trout fillets in half lengthwise and salt & pepper them…fry in the butter/olive oil about 2-3 minutes per side or until goldenish. Assemble the tacos starting with the trout and ending with dollops of the spicy whipped cream! OMG! 

Zucchini Pie serves 4

This starts out on a real gourmet note…You will need a tube of those delightfully delicious Pillsbury Crescent Rolls. Then you will unroll the dough and “smoosh” the dough into an ungreased pie plate/pan, forming a crust and leaving no holes. In a sauté pan…melt 2 tablespoons butter with 2 tablespoons EVOO and heat up…add ½ cup chopped sweet onion, 2 cloves minced garlic, and 4 cups thinly sliced zucchini. Frisk the veggies about in the skillet until tender. Add about 1/3 cup of chiffonade of fresh basil and parsley and salt and pepper to taste. In a large bowl beat two eggs. To the beaten eggs add 2 cups freshly grated mozzarella and stir in the sautéed veggies. Pour all into the pie shell. Bake at 375F for about 20 minutes. (knife inserted in the center of the pie will come out clean) Serve at once, although it is equally divine at room temp. Cut into small little wedges it makes a lovely wine/cocktail appetizer!


Shrimp Quesadilla’s with Widgeonwood Farmhouse Rustic Fresh Berry Peach Salsa
(enough shrimp to make 4-6 quesadilla’s)

You will need one pound of raw shrimp that has been peeled and deveined/tails removed. (31-40 count)
In a shallow baking dish mix together one cup corn starch with ¼ teaspoon each garlic powder, salt and black pepper. In another shallow baking dish beat 2 eggs. In a large skillet, heat up about 6 tablespoons canola oil. Dip the shrimp in egg and then the corn starch mixture and place in the hot grease and fry about a minute on each side. You may need to do this in two batches…placing the shrimp on a paper towel to drain as you go. To assemble the quesadilla’s (you will need about 6-8 flour tortillas, soft taco size) You will need about 2 cups extra sharp freshly grated cheddar cheese, one cup very finely sliced sweet onion and optional would be some thinly sliced jalapeno pepper. Heat 1 tablespoons EVOO in a skillet…put in one flour tortilla when the oil is hot. Top the tortilla with some of the cheese, some shrimp, a little onion, jalapeno and more cheese and top with another tortilla. When the bottom is browned nicely flip and allow the other side to bronw. Plate the quesadilla and serve immediately topped with the salsa and a dollop or two of sour cream…AMAZING!

French Peach Blueberry Clafouti serves six

Preheat your oven to 350F. You will need 1 cup fresh blueberries and 2 cups sliced unpeeled fresh peaches. Butter a 2-quart baking dish and dump in the peaches and berries. In a medium bowl whisk together briskly…1/2 cup all-purpose flour, 2/3 cup sugar, 1¼ cup milk, 3 eggs, 1 tsp. each almond and vanilla extract and 1/8 teaspoon sea salt. Pour the flour mixture over the fruit. Bake for 45 minutes until brown and puffy. Cool to warm or room temp before serving!

Balsamic Peach Arugula Salad makes 4 salads 

You will need to cut 4 very ripe peaches into segments and place in a bowl. Dress the peaches with ½ cup good quality balsamic vinegar, ½ cup EVOO, sea salt and black pepper to taste and several good pinches of cayenne pepper. Let the peaches sit at room temperature for an hour before you need the salads. Place a good handful of arugula on four plates and top with the peaches! Voila! An amazing totally gourmet and FAST farmhouse salad!




Frenched Yellow Summer Squash serves 6

Wash and pat dry 2 pounds yellow squash. Slice into 1/3 inch thick rounds. Rough chop 4-5 Widgeonwood Baby Vidalia Onions. Butter a shallow baking dish. Layer in the squash rounds and top with the onion, sprinkling each layer with salt and cracked black pepper, repeat. Now drizzle with cream…yes, full bad for you whipping cream and keep pouring on until you can see it come up a little bit in the baking dish. Dot the top of the squash with butter…lots of butter! Place in a 375 degree oven and bake about 15 minutes. Remove from the oven and sprinkle on finely grated parmesan or manchego cheese…return to the oven and continue to bake until browned and bubbly…maybe another 15 minutes! Serve warm or at room temperature!

Chilled Strawberry Soup serves six

To a saucepan…add 1 ¾ cups pomegranate juice or apple juice (whatever you have is fine), 2/3 cup sugar and 2 teaspoons cardamom. Bring to a boil over medium heat and let cool. Into a blender add 3 cups washed & stemmed fresh strawberries and 1/3 cup pomegranate or apple juice and whiz until smooth. Mix the first juice mixture with the strawberry mixture and add 2 containers of full fat/Greek Style strawberry yogurt…whisk all together briskly or us a “stick blender”…Chill. If too thick when ready to serve add some cream or half and half to thin it down. Serve in frozen stemmed glasses with ice tea spoons…Garnish with some slices of fresh strawberry! Totally elegant and absolutely farmhouse gourmet!!

French Inspired Peach Melba serves six

Wash and cut into wedges 6 peaches. Place the peach slices in a medium bowl and toss with ½ cup dark brown sugar. Blend one pint raspberries in a blender with 1/3 cup Cognac. Pour the raspberry puree over the peaches and refrigerate for several hours or overnight in a covered bowl. To serve, remove the peach segments to individual frozen glasses…place a scoop of vanilla ice cream on top of the peaches and spoon raspberry sauce over the top…garnish with a big dollop of sweetened whipped cream. Serve at once!

The Farmhouse Gourmet Lemon “CurdWhip”Fresh Berry Trifle

First make “CurdWhip”…one jar of Widgeonwood Lemon Curd and 3 cups Coolwhip or whipped cream (for this recipe I would use whipped cream sweetened with sugar and flavored with vanilla and almond extract). Keep cold. You will need one pint fresh raspberries, rinsed/drained. You will need one pint blueberries, rinsed/drained. You will need 2 cups sliced strawberries, placed in a bowl and tossed with 1/3 cup brown sugar. You will need a 16 ounce store bought pound cake. Cut the pound cake into ½ inch slices and spread each slice with jam…Widgeonwood Jam, of course! Any flavor you like…blueberry, peach, raspberry, strawberry. Set aside. In a trifle bowl…start with a layer of cake, a few dollops of “CurdWhip” and sprinkle on some blueberries, then more cake layer and “CurdWhip” and a layer of strawberries and then more cake and “CurdWhip” and a layer of raspberries…Just layer it all in ending with fruit on top! If this is for an adult party…drizzle each pound cake layer with some Limoncello or Cognac? Chill very well before serving. Serves six.

Spudlets in Bacon Blankets serves 6-8

Soak toothpicks in water for an hour. Preheat your oven to 375F. Wash and pat dry 2 pounds each of our White and Red Rose Potatoes. You will need one pound of thin sliced bacon. Wrap each potato in bacon and secure with a toothpick. Place in a baking dish and bake in the oven for 40-45 minutes or until the potatoes are fork tender and bacon looks sort of crisped. Remove the potatoes to paper towels and drain. These are divine served warm or room temp. Love to serve with a mixture of sour cream, minced shallots and fresh dill! Great little appetizers, lovely for a brunch or great side with those 4th of July burgers and steaks!

Farmhouse Lobster Rolls serves 8

You will need 3 cups of cooked/steamed lobster; you want good size pieces…don’t over chop. And, you will need one cup cooked/steamed shrimp; chopped not too small. Place in a large bowl. Add ½ cup chopped Widgeonwood Baby Vidalia Onions, ½ cup finely chopped celery and 3 tablespoons minced fresh parsley. In a small bowl mix together ½ cup sour cream, ½ cup mayo, a pinch or two of cayenne pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Fold the dressing into the lobster and shrimp, salt and fresh cracked black pepper to taste and chill. I like to serve on butter toasted brioche rolls…But any really sturdy rolls will be fine. This can be prepared in the morning and served later in the day. One of my favorites served with potato salad and a fresh berry dessert for the perfect no hassle gourmet 4th of July meal!

Farmhouse Fresh Peach and Blueberry and Strawberry Salad serves four

Combine one bag each of Widgeonwood French Mesclun and Wild Italian Arugula, in a large salad bowl. To the lettuces add 2 small, sliced baby Vidalia onions and 2 ribs celery, sliced thinly. Add one cup sliced unpeeled fresh peaches, one cup rinsed and drained blueberries and one cup sliced strawberries. Oven roast one cup pecan halves until nicely toasted (maybe 10 minute at 350F)…cool. Divide the salad between 4 plates…top with some crumbled Feta and the toasted pecans…Drizzle generously with Widgeonwood Balsamic Vinaigrette. Finish with lots of cracked black pepper and a good sprinkling of dark brown sugar! I’ve added grilled chicken breast to these salads and called it a wonderful lunch or light summer super entrée!

Heirloom Peach Pie (the recipe not the peaches) serves 6-8

The original recipe called for a true pie crust made from butter and lard. Most of us have no time for that, so a 9-inch frozen pie shell will work perfectly for this recipe. Partially bake the pie crust until almost done at 350F, not browned. Cool. Turn the oven down to 325F. Slice 4-6 peaches into the pie shell. Do not peel…just nice size slices to fill the bottom of the crust. Sprinkle about ½ cup chopped pecans on top of the peaches. In a bowl, mix 1 cup sugar with 2 egg yolks, ¾ cup whipping cream, pinch of salt and 2 tablespoons cornstarch mixed with one tablespoon of water. Mix well and pour over the peaches. Bake for 40-45 minutes. The edges will bubble and the center will be very slightly jiggly. Let the pie cool maybe 30 minutes. Serve warm! A totally awesome pie!!

Summery Lemon Lime Cucumber Salad serves four

Thinly slice one of our large Aremenian cucumbers, one large carrot and 4-5 of our baby Vidalia onions. Place all in a large bowl. Dress with the juice of ½ lemon and ½ lime, 3 tablespoons EVOO, 1 tablespoon sugar and sea salt and pepper to taste. Toss well with the dressing and serve at once!

Warm French Potato Salad serves four

Scrub clean 2 pounds of our White Rose Potatoes…cut into small chunks. Put the potatoes in a large saucepan and cover with cold water so that the potatoes are at least an inch below the water. Bring to a boil with the cover off. Add about ½ teaspoon sea salt and simmer for about 15 minutes or until barely tender. Drain. In a large bowl mix 1/3 cup of very, very good EVOO with 3 tablespoons fresh thyme leaves. Add the warm potatoes and toss well to coat. Sprinkle each serving with coarse sea salt. A little spoon full of cream goat cheese would be lovely but not necessary!

Grilled Marinated Summer Squash and Zucchini serves four

In a large bowl whisk together 3 Champagne vinegar, 3 tablespoons fresh squeezed lemon juice, 3 cloves minced garlic, 1 tablespoon fresh thyme leaves, ½ cup EVOO and salt and pepper, to taste. Reserve ¼ cup of the dressing in a small covered container. Slice 1 pound each zucchini and yellow summer squash about ¼ inch thick on the diagonal. Place the squash in a large glass baking dish and pour the marinade over the squash. Cover and marinate at room temp for at least 3 hours or in the frig for no more than a day. Grill over med/high heat until browned and tender…maybe 6 minutes on each side. Place the grilled squash on a platter and drizzle with the reserved marinade. Can be served hot or at room temp!

Caprese Tomato Grilled Cheese Sandwiches serves 2

You will need two large focaccia type buns…Preheat oven to 350F. First, reduce ½ cup balsamic by half…will be syrupy! You will need one jar of Widgeonwood Italian Parsley Pesto…Spread both the inside top and bottom of both buns heavily with pesto…Butter the buns on the outside, generously….Arrange slices of fresh mozzarella on the bottom half…top with some sundried tomato…then spoon on some Widgeonwood Nicoise’ Olive Tapenade…repeat the layers…add some sliced tomato and fresh basil leaves and top with another slice of mozzarella, drizzle with the balsamic reduction …salt and pepper, well and close up the sandwich! Press in a pannini machine. If you don’t have one…just use a non-stick skillet and brown sandwiches on both sides…finish in the preheated oven until the cheese is ooey gooey goodness!

Peach and Camembert Quesadillas…
serves 6 as an appetizer/2 as a meal

You will need 3 firm peaches...thinly sliced unpeeled to make one cup. You will need four 8-inch flour tortillas. Combine the peaches in a bowl with 2 tablespoon chopped fine French scallion and 2 tablespoons dark brown sugar. Toss gently to coat. Slice about 4 ounces of Camembert thinly as possible. Heat a non-stick skillet over medium high heat. Coat with cooking spray or brush with EVOO…Place one of the tortillas in the skillet. Top with half the cheese and half the peach mixture. Top with another tortilla. Cook until golden brown and flip and do the same. Place on warmed platter. Repeat! Cut the tortilla in fourth if using for appetizers! Top with a dollop of sour cream flavored with just a little hit of cayenne and ground cinnamon!

Crispy Potato Stacks…

You will need about 8 each of our White and Red Rose Potatoes. Scrub/pat dry and slice mandolin thin if you have one. Toss the slices in a bowl with olive oil…enough to coat. Salt and pepper generously! Place the coated potato slices on top of each other/alternating red and white slices in a greased muffin tin…fill each hole with some of the potatoes…Top with a knob of butter…Bake in a preheated 350F oven for about 45-50 minutes or until browned on top with crispy edges…Rest for a minute in the tin and serve at once!

Creamy Blueberry Squares 9 servings

Crush 30 vanilla wafers (one cup)…add to the crushed wafers 2 tablespoons melted butter and mix. Preheat oven to 350F. Press the crushed wafers into a buttered 8-inch square pan. Bake 8-10 minutes or until lightly browned. Cool. In a saucepan…combine ¾ cup sugar with ¼ cup cornstarch and 1 ½ cup blueberries…slowly add 1½ cups water…Cook over medium high heat stirring constantly until thickened. Add 3 tablespoons lemon juice and 1 ½ cup more blueberries…Mix well and cool completely! In a bowl, whip 1 cup whipping cream with 1/3 cup powdered sugar until fluffy…fold in 1 ½ cup mini marshmallows. Spread over the cooled crust. Top the whipped cream with the blueberries…Cover and chill at least an hour before serving!

Spicy Stuffed Strawberries

You will need a quart of fresh huled strawberries. Prepare the berries by turning then stem side down and cutting an “X” from the tip to the hull…do not cut all the way through. The strawberry will open into four sections. You will need 8 ounces of softened cream cheese and ½ cup of our Fire Roasted Five Pepper Salsa. In a processor or mixer add ¼ cup to the cream cheese and blend until smooth. Remove the cream cheese and fold in the remaining ¼ cup salsa. Place the cream cheese in a plastic bag…squish it all into a corner of the bag…snip off the end of the bag and pipe the cream cheese into the center of each strawberry…Or, if you are like me and find this annoying…just spoon some of the cream cheese onto the berries, neatly! Melt about 1/3 of a cup of chocolate chips in a Ziploc sandwich bag…laid flat and zap the chips about 15 seconds in the “wave”…Snip off a little corner of the bag…drizzle the chocolate over the berries. Chill at least 30 minutes before serving!

Tomato, Garlic and Mozzarella Cheese Pasta Salad serves four

Cook one pound of pasta in boiling salted water until al dente. I like fusilli for this recipe. Drain the cooked pasta and place in a large bowl…toss really well with 4 tablespoons EVOO. Set aside to cool. Chop 4 large tomatoes into bite size pieces and add to the pasta. Finely chop 3 cloves garlic and chop fresh parsley to make 2 tablespoons…add to the salad. Allow to cool completely. Before serving dice 12 ounces of fresh mozzarella into tiny cubes and add to the salad with several sliced basil leaves. Toss gently and salt and black pepper to taste. Simply divine! You will make this often!

Tomato, Cucumber and Strawberry Salad serves six

Chop roughly one pound tomatoes and place in a large bowl. Peel and slice one large English Hothouse Cucumber and add to the tomatoes. Wash and pat dry one pound strawberries, slice and add to the salad. Gently toss with ½ cup of our Portofino Balsamic Vinaigrette. Be sure and add lots of fresh cracked black pepper. Refrigerate for about an hour before serving! An unexpected delightfully delicious combination of flavors!

Wilted Lettuce Salad serves four

You will need about 10 cups of fresh torn leaf lettuce…tear into pieces and place in a large salad bowl. In a large skillet over medium heat cook 6 strips of cut up bacon until crisp. Remove bacon to a paper towel lined plate. In the bacon fat…sauté 2 sliced French scallions with tops until translucent. Add 1/3 cup apple cider vinegar, 2 tablespoons water, 2 tablespoons brown sugar and salt and pepper to taste. Cook until bubbly and quickly drizzle over the lettuce. Scatter the bacon pieces over the salad. Garnish with slices of hard-boiled egg. Serve at once.

New Potatoes and Green Beans with Ham Hocks serves six

Place 2 ham s in a large pot and cover with enough water to barely cover the ham…bring to a boil. Cover and simmer for about an hour. Add 2 pounds fresh green beans, one pound each White and Red Rose Potatoes, ½ cup brown sugar and about 2 tablespoons salt. Add black pepper to taste. Cook about 30 minutes or until potatoes are tender. Remove the ham hock and cut the meat into small pieces…add back to the pot. Serve in big soup bowls with a French Baguette!

Braised Mustard Greens serves four

Thinly slice 3 French scallions with some of the tops and sauté in 2 tablespoons olive oil over medium heat until somewhat browned and caramelized. Add 3 cloves minced garlic and frisk about with the onions for no more than a minute. Add 1/3 cup chicken broth and one pound mustard greens that have been washed and torn into large pieces and cook until the greens are barely wilted. Salt and pepper to taste and drizzle with a little sesame oil. Serve at once!

Rhubarb Crumb Bars makes 16 bars

Preheat oven to 350F. Butter an 8x8 inch baking pan…then line with parchment paper leaving a 2 inch overhang on both sides. Butter and flour the paper and tap out excess flour. Make the streusel topping…Cut 6 tablespoons butter into one cup all-purpose flour, ½ cup dark brown sugar and one teaspoon salt. For the cake…Cut ½ pound rhubarb into ½ inch pieces and place in a small bowl…mix in one tablespoon dark brown sugar and ¼ cup all-purpose flour. In a large bow beat one stick softened butter with one cup powdered sugar, 2 eggs and one teaspoon vanilla until fluffy. On low speed add one cup flour, ¼ teaspoon salt and ½ teaspoon baking powder until well mixed. Spread batter evenly in bottom of pan. Scatter the rhubarb mixture over the batter and then sprinkle on the streusel evenly. Bake for about 45 minutes until golden. Cool completely. Use the paper to lift out the cake and then cut into squares! Simply farmhouse gourmet! This recipe adapted from one by Martha Stewart.

Farmhouse Fresh Tomato Cobbler serves six 

In a skillet heat 3 tablespoons olive oil over med. heat…Add 2 bunches of our French Scallions sliced thinly with some of the green part and at least 3 cloves of our sweet garlic, minced. Frisk about in the pan for about 5 minutes…until all are becoming a tad bit browned. Butter a 2-3 quart butter dish and spread the onion/garlic mixture evenly over the bottom of the dish. Preheat your oven to 350F. Slice 2 pounds of our fabulous tomatoes about ¼-inch thick. In your food processor…whirl about until nicely ground…1/2 loaf of one of our French Baguettes with ½ cup butter and ½ cup grated Parmesan cheese…Layer the tomato slices on top of the onion/garlic layer adding fresh basil leaves and salt and pepper as you go! Top evenly with the bread mixture. Bake until the top is golden and the tomatoes are bubbly…20-25 minutes. Let sit 5 minutes before serving…”Mourir Pour”…I think “to die for” in French!

Raw Asparagus Salad serves four

Cut off the tough ends of a bunch of farm fresh asparagus. With a vegetable peeler…shave from bottom to top of the asparagus spears making ribbons and place in a large bowl. Add to the bowl, one of our English Cucumbers that has been sliced in half and then into bite size pieces. Rough shop one of our larger tomatoes into bite size pieces and add to the asparagus and cucumber in the bowl. Add ½ cup chopped fresh parsley! Dress with one of our salad dressings…Portofino Balsamic Vinaigrette, Raspberry Vinaigrette, Apple Honey Mustard or Strawberry Salad Sparkler. Hit with lots of cracked black pepper and finish with curls of fresh Parmesan Reggiano! Life is good with simply fresh veggies and recipes for them!

Lemon Garlic New Potatoes serves four

Preheat oven to 350F. Wash, pat dry and quarter… one pound each of our White and Red Rose Potatoes. Place the potatoes in a bowl. In a separate bowl, mix together 1/3 cup melted butter, 3 cloves minced garlic, the juice of one lemon, one teaspoon each sea salt and freshly cracked black pepper…mix well and pour over the potatoes, coating the potatoes with the butter mixture. Place the potatoes in an oiled shallow baking dish and sprinkle with ¼ cup fresh grated Parmesan Reggiano. Cover with foil and bake for 30 minutes…uncover and bake another 10 minutes or until browned and tender.

Oven Roasted Sugar Snap Peas… serves four

Preheat oven to 450F. Wash and string (if needed), one pound of our Sugar Ann Snap Peas (2 pints)…pat dry! Place in a bowl. Slice one of our French Frog Leg Shallots, thinly and add to the peas in the bowl. Drizzle with about 2 tablespoons EVOO. Spread the peas and shallots evenly on a baking sheet. Sprinkle with a coarse sea salt. Roast for about 6-8 minutes, until a tad brown and tender. Lovely with grilled salmon!

Strawberry Rhubarb Crunch serves six

Preheat oven to 375F. In a large bowl combine…3 cups each sliced strawberries and rhubarb, one cup white sugar, 4 tablespoons flour, 1 teaspoon sea salt…mix well. Place in a buttered 9x13 baking dish. In another bowl…mix together with a pastry blender until crumbly…1 ½ cups all-purpose flour, one cup brown sugar, one cup butter cut into small pieces and one cup rolled oats. Sprinkle the crumbs evenly over the top of the strawberry/rhubarb mixture. Bake for about 45 minutes until crisp and browned. Serve warm Cognac flavored whipped cream or crème fraiche sweetened with brown sugar.

Farmhouse Zucchini Tian serves 4

You will need about 6 medium size zucchini. Slice them about ¼ inch thick. Butter a baking dish. Lay in a layer of zucchini slices…top with finely grated fresh Parmesan Reggiano…salt and pepper. Repeat the layers. Drizzle all with EVOO generously. Bake at 375 until very browned and bubbly! How easy was that! And, yes you want the top very, very browned! That’s where all the great good flavor comes in! Equally delicious eaten warm from the oven or at room temperature!

Farmhouse BLT'S

First mix ½ cup mayo with 2 tablespoons of our Smoked Red Pepper Almond Pesto and chill. Slice tomatoes and chill. You will need a bag of our Italian Wild Arugula and 8 ounces of fresh burrata cheese. If you haven’t tried burrata it’s like a double creamy mozzarella…totally amazing! Find a loaf of really good hearty peasant type bread. Preheat your oven to 375F (I use convection) Place the strips of bacon on the sheet…close together is fine. I can get a whole pound of bacon on one sheet. Bake in the oven for maybe 10 minutes…watch it closely. You may want to turn the strips…I usually don’t. When the bacon is crisp…remove from the oven and place on paper toweling to drain. To assemble the sandwiches…spread with the red pepper mayo, spread with some of the burrata…lay on the bacon…top the bacon with tomato slices and arugula…hit with sea salt and fresh cracked black pepper! Plain old BLT's kicked up to farmhouse gourmet...easily!


Fresh Strawberry Omelet serves two.

Wash and slice one pint strawberries into a small bowl…hit the berries with a few good splashes of Grand Marnier and sweeten with about 1/3 cup sugar and a few pinches of sea salt and one teaspoon of cracked black pepper. Whisk 3 large eggs with a tablespoon of sugar and a ¼ tsp. of sea salt, and a tsp. of water. In a non­­­-stick skillet melt about 2 tablespoons butter over medium heat. Pour in the eggs and cook, lifting the edges as they set and tilt the pan to let uncooked eggs run underneath. When the top of the omelet is set but still moist…spoon in half of the strawberries down the center of the eggs. ..fold one side of the omelet to the center…almost covering the berries. Lift and fold the other side on top. Cut in half crosswise and place on warmed plates…Spoon the remaining berries over the omelets, dust with powdered sugar and serve with dollops of sour cream sweetened with powdered sugar…drizzle with a little "itty bit" more Grand Marnier!


French Scallions...

This really doesn't qualify as a recipe? But, I took scallions and ran them through the slicer on my food processor and drained them in a colander and then dressed them with a little fresh lemon juice, sea salt and pepper! Been eating them on sandwiches, topping my salads, had some on a grilled brat and am thinking about a hamburger today! Totally yummy!

Asparagus Emmantaler Tart...

Thaw one sheet puff pastry according to the directions. Preheat oven to 400F. On a floured work surface roll the pastry and shape into a 16x10 inch rectangle. Place on a baking sheet. With a sharp knife, lightly score the pastry dough one inch from the edges to make a rectangle border. This will give you the puffy crust edge. Pierce with a fork the middle of the pastry every half inch or so to keep it from puffing up too much. Sprinkle all but the crust edge with 2 cups grated Emmentaler cheese...about 6 ounces. Top the cheese with an even row/layer of fresh asparagus...about a pound and a half...laying the spears in alternating ends and tips. Brush with olive oil and salt and pepper. Bake for 15-20 minutes watching carefully and turning as need for even browning. Transfer the tart to a cutting board and cut into pieces with a pizza cutter...smaller pieces for appetizers!

Bacon Wrapped Asparagus with Poached Egg and Hollandaise…2 servings

Preheat your oven to 400F. Divide one pound of our fresh asparagus by 4 and wrap the asparagus in bacon or prosciutto if you have it (trying to find decent prosciutto in Jeff City won't happen, so I go with the bacon). This would be 2 bundles per person. Place the bundles on a rimmed baking sheet. Drizzle with olive oil and salt and pepper the bundles. Roast in the oven 10-30 minutes depending on the thickness of your asparagus. You want it crisp tender and all browned nicely. Poach two eggs. I hope I don’t have to tell you how to poach an egg? Let me know, I will help. Put two bundles on each plate, top with a poached egg and drizzle heavily with Hollandaise sauce. I learned to make Hollandaise at Le Cordon Bleu in London. However, for farmhouse fast fare? Knorr Hollandaise Sauce Mix you can find at any grocery…FABULOUS! This takes all of 45 minutes to prepare and is so easy farmhouse gourmet!

Zucchini Frittata with Spring French Scallions serves four

Shred one pound (about 2 medium) zucchini (need around 4 cups). In a non-stick skillet with lid…heat a tablespoon of olive oil. Add the zucchini and ½ teaspoon salt. Cooking stirring once in a while and the zucchini is starting to brown…about 7-8 minutes. Transfer the zucchini to a plate. Chop very fine, 2 of our French Scallions with some of the green tops (1/2 cup). You will need ¾ cup extra sharp cheddar, shredded. Beat 6 eggs with lots of fresh ground pepper and some fresh grated nutmeg. Add a splash of olive oil and a tablespoon of butter to the skillet and melt and coat the pan/medium low heat. Pour in the egg mixture and cook for about 2 minutes…folding the cooked part of the egg back and let the uncooked run under. At this point the eggs will be runny on top still…Spread the zucchini on top, but continue to stir and then layer on the onion and cheese. Lift an edge of the egg back and drizzle on one tablespoon of water. Cover the pan and cook about 5 minutes until the egg is set and the cheese melted.
A grand brunch entrée served with our sliced tomatoes and a baguette and of course something bubbly!

Spring Arugula Potato Salad serves four

Steam until just tender 2 pounds of our scrubbed cleaned White Rose Potatoes…maybe 15 minutes, do not over-cook. When cool cut into ¼ inch thick slices. Place in a bowl. Add one bag of our Wild Italian Arugula that you have chopped into small pieces, toss. Dress with our Portofino Balsamic Vinaigrette. I don’t measure...try 1/3 of a cup and see how it looks. I like this potato salad either room temp or cold. Great for picnics as you don’t have the scary mayo thing happening! Not to mention its fast farmhouse gourmet!

Hothouse Cucumber, Tomato, French Scallion and Feta Salad serves six

You will need 6 cups of chopped cucumber. Place in a large bowl. Add to the cucumber 2 large tomatoes, rough chopped. Add 3 of our French Scallions, chopped with some of the green. Add one can black olives, chopped. Add ½ cup chopped fresh herbs…parsley and basil is a great combo for this salad. Add a 7- ounce package of feta, crumbled. Dress with 6 tablespoons of your best olive oil and ¼ cup fresh lemon juice. Toss with sea salt and tons of cracked black pepper! Again, I like this salad best at room temp but go ahead and chill it if you like. Love with grilled lamb chops!

Farmhouse Tomato Bruschetta Pasta Salad serves six

We’re all about simply farmhouse gourmet…and whipping something up fast is even better!
Start by coming to market on Saturday and buying one pint jar of my Real Italian Tomato Bruschetta (made with our fabulous fresh tomatoes, of course)! Cook 12 ounces of your favorite pasta…al dente, drain and chill. Place the pasta in a large bowl and tip in one jar of our bruschetta, 3 of our French Scallions…chopped on the diagonal & very thin with some of the green. Toss all together with ½ cup freshly grated parmesan Regiano. Let the salad sit for about 30 minutes before serving. Add some additional cracked black pepper and sea salt if needed. While the salad is resting grill some chicken breast or salmon. Dinner is served!

Le Dessert de la Semaine…that would be dessert of the week!



Here is a picture of a "CurdWhip" torte
I made with fresh blueberries, last Season!

Prepare a Widgeonwood Lemon Poppy Seed Muffin/Torte Mix…Follow the directions for making a torte, cool. On Saturday be sure and pick up a jar of our Real English Lemon Curd. Prepare “CurdWhip” by mixing one jar curd with 2-3 cups whipped cream or Coolwhip. Spread the bottom layer of the torte with half of the “CurdWhip” …place the the remaining cake on top and frost the top with the remaining “CurdWhip”…Top all with sliced strawberries which you will buy on Saturday, too! A totally farmhouse gourmet easy to do recipe!







Farmhouse Ranch Dressing Macaroni Salad

Chop fine two tablespoons each...basil, thyme, rosemary & parsley. In a mixing bowl whisk together one cup buttermilk, 1/2 cup sour cream and 1/2 cup mayo...add the fresh herbs and whisk some more...salt and pepper to taste and about 1 tablespoon sugar. Chill for an hour before using.
For the macaroni salad prepare 2 cups small shell pasta and chill. Add 3 chopped hard boiled eggs, 1/2 sweet bell pepper, chopped, 1/3 cup sliced French Scallion with some of the green part, 1/2 cup celery. Add enough Farmhouse Ranch to bind all together and adjust the salt and pepper! You could add a can of tuna if you like!

Blue Cheese Stuffed Strawberries

Pick out the biggest berries you can find and with a sharp knife core them and make a nice whole in the center of the berry. I’d allow about 2 berries per quest. I simply eat the plucked out part of the strawberry…or you can reserve for something else later. Have on hand about 4 ounces of blue cheese crumbles (for 8 berries)…Stuff each berry with some of the cheese and then pieces of toasted pecan or walnuts. Place on a pretty serving platter…Right before serving drizzle with some of our Farmhouse Honey…and a sprinkle of good sea salt and cracked black pepper! Seriously takes less than 10 minutes to throw together but the farmhouse gourmet result is insanely delicious!

Oven Roasted Strawberries

And just in case you aren’t sure how to oven roast strawberries…Wash, stem, pat dry and slice 2 pints of strawberries about an 1/8 of an inch thick and place in a bowl…sprinkle on 3 tbs. sugar and cover and let sit in the frigs for about 4 hours…Right before roasting…add 1 tbs. cracked black pepper and drizzle over 2 tbs. balsamic vinegar and toss with the berries. Place the berries…juice and all in a shallow baking dish and roast at 375F for about 10 minutes…all will be bubbly and berries should still be a little firm. Serve in little glass dishes or spoon over ice cream…

Rhubarb Strawberry Soup

Cut 1 ½ pounds rhubarb into small pieces and place in a saucepan with 3 cups water. Cook until the rhubarb is soft and broken down, about 5 minutes. Place in a bowl and chill. Place the rhubarb in a blender with a pint of strawberries, ½ cup Limoncello (optional), ½ cup sugar (or to taste), 1 tsp. sea salt and fresh cracked black pepper to taste. Blend all until smooth. Chill for at least 2 hours. Serve in frozen bowls with a dollop of crème fraiche and some chopped fresh basil.

Asparagus Potato Salad…

Boil a large pot of water and have a bowl of ice water at ready! Drop in 2 pounds of asparagus and cook about 2-3 minutes, you want it crisp/tenderish! Grab the spears out of the water using tongs and drop ice water until cooled. Lay out on a kitchen towel to dry. Add one pound of potatoes to the asparagus water…a sturdy potato like a Red or White Rose which we probably won’t have until next week. Cook until tender over a med. heat. Drain and let those spuds cool a little. While the veggies are cooling…in your food processor…pulse some cilantro, parsley and chives until finely chopped…about ¼ cup of each. While the processor is running add ½ cup balsamic vinegar (the good stuff), 1 tablespoon of my English Pub Horseradish Mustard 1 tablespoon sugar and with the processor chugging along in a steady stream add ½ cup extra virgin olive oil and blend until emulsified…salt and pepper to taste. Peel and slice potatoes and place in a bowl…drizzle with ¼ cup of the dressing and toss…Divide the asparagus between 6 plates and drizzle with some of the dressing. Top with the potatoes and divide the rest of the dressing between the 6 salads. You might serve with some nice lamb chops, a baguette and a bottle of something lovely and bubbly! Serves 6


Sally's Tuna Salad Sandwich serves 3

One 12-ounce can tuna, drained (I like Italian tuna packed in olive oil or whatever you prefer, will work)

2 stalks celery, chopped fine
1 Widgeonwood Fresh Pack Dill Pickle, chopped fine
15- 20 black olives, chopped

1 small shallot, chopped fine
1/3 cup mayo
1/3 cup sour cream

1 large sweet bell pepper, cut into strips (obviously in Season we would be using one of my peppers...right now orange & red peppers are on sale & divine)
Salt and fresh crack black pepper to taste
6 slices good bread...like an Italian boule or fresh rye...anything but cheap white

In a mixing bowl add everything but the bread & blend well...Adding more mayo & sour cream if needed to get a nice creamy texture but not too overdressed.
Divide the tuna salad, topping three slices of the bread...top the tuna salad with strips of sweet pepper & then a slice of bread! Voila! These sandwiches are divine served with a cup of Widgeonwood Gazpacho, for a real taste of Summer!



Fabulously Fast Chocolate Cake and Fluffy Frosting…

2 cups sugar 1¾ cup all-purpose flour
¾ cup powdered cocoa (I use Spanish black cocoa)
1 ½ tsp. each baking powder and baking soda
1 tsp. salt 2 eggs
2 tsp. vanilla 1 tsp. almond extract
1 cup half and half 1 cup boiling water

Preheat oven to 350F. Prepare two, 9-inch round cake pans. Mix together all the above ingredients. Any order is fine. Just make sure the batter is well mixed. It will be a somewhat thin batter. Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes before frosting.
For the fluffy frosting…In a saucepan mix 1 1/3 cups sugar and 1/3 cup water…over med. high heat bring the sugar mixture to a boil and boil until the sugar is dissolved. Add 3 egg whites to a mixing bowl with 1 tsp. cream of tartar and a pinch of salt. Beat the eggs on high and slowly with the mixer running slowly pour in the sugar mixture. Add 1 tsp. each vanilla and almond extract. Beat until stiff peaks form. Frost the cakes…I like frosting the middle and top. You can also split the cakes in half and make a more elegant 4-layer cake by frosting in between the layers.