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LocalHarvest.org
A beautifully written piece on what it means to 'put the love' in the food. If you don't receive the LocalHarvest.org updates on what's happening in your area, do so now-it's great information! LocalHarvest Newsletter, March 29, 2013 Welcome back to the LocalHarvest...
I love what this person has to say
I love what this person has to say. He has worked hard to become more accepting of himself, and to try to spread the message that this is what’s required to overcome any type of addiction. To me, a big part of overcoming any addiction is to accept personal...
Springtime
Spring, Spring, Spring...I know I keep talking about it - I am hoping if I keep talking about it Spring will actually come - yesterday it snowed in Richmond! According to the calendar, spring began this week, so I decided to do a little research. Here is what I found:...
Got mentor?
This Sunday's corner office feature in the NYT was perfectly timed. Having just finished our second Foodie hands-on training at St. Catherine's last week - this subject has been top of mind. We saw many examples of true mentorship, like fellow classmates (and trained...
4 ways to avoid mindless eating
I have come to the sad revelation that I have become a mindless eater. This discovery came late one night when I realized that every single thing I put in my mouth that day was done haphazardly while standing. Picking at the leftovers from my children’s plate, noshing...
Extra ordinary
There's no shortage of leadership advice out there. Google search of those exact words returns millions of results (409 million, to be exact). But, among ALL of that, there's the reminder: leadership is about peopleship (but google that and you'll find an executive...
From our Kitchen to Yours
Creamed Summer Corn
Serves 4 2 ears - supersweet corn, shucked 1- lg lime 1½ T - unsalted butter s&p to taste 6 T - heavy cream 1 - pinch cayenne ¾ T - finely chopped chives Cut kernels off cobs into large bowl Re-scrape cobs to get all milk Grate zest from lime, cut lime in half...
Grilled Chicken with Heirloom Tomato Salsa
Serves 6 1/2c - olive oil 1/4c - fresh lemon juice 2T - fresh chopped basil leaves 2t - fresh garlic 1t - black pepper 8 - 4oz boneless chicken breasts 1pt - baby heirloom tomatoes, halved 1T - fresh chopped basil leaves sea salt Make marinade-process first 5...
Lemon Pudding with Berries
Serves 6 3⁄4c - sugar 1⁄4c - cornstarch 21⁄2c - milk 3lg - egg yolks,lightly beaten 2T - finely grated lemon zest 1 - pinch salt 1⁄2c - fresh lemon juice 2T - butter, softened 1lb - fresh berries Whisk sugar & corn starch in 2-qt saucepan Gradually add milk, whisk...
Salmon Cakes with Cucumber Radish Sauce
Serves 8 1lb - salmon fillet,cooked and flaked 2 - 6”pita rounds,torn in small pieces 1⁄4c - lite mayonnaise 1lg - egg,lightly beaten 1t - old bay seasoning 2T - chopped chives, divided 11⁄2t - grated lemon zest, divided 2T - olive oil s&p to taste 3⁄4c - plain...
April Recipe: Spring Pea & Mint Soup
Serves 10 4t - oliveoil 1c - shallots,minced 2t - garlic,fresh minced 8c - petite peas, fresh/shelledor frozen thawed 51⁄2c - chicken or vegetable broth 1⁄3c - fresh mint chiffonade 1t -salt 1⁄2t - pepper Heat oil in large pot over medium heat Add shallots &...
March Recipe: Brown Sugar & Mustard Bacon
Serves 4
8 – pieces thickly sliced bacon (applewood smoked)
dijon mustard
1 1/2 – dark brown sugar
Preheat oven to 375°
Lightly coat both sides with mustard, dredge in brown sugar, shake off excess
Place on baking rack, on foil lined baking sheet
Bak…
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