Yields 2-4 servings Halibut 1 pound Halibut filet, patted dry and halved Kosher salt, to taste Freshly ground black pepper, to taste Extra-Virgin Olive Oil 1 tablespoon butter Salsa Verde […]
Easy, Garden-inspired Recipes
Pan-fried Pork Chops with Port Cherry Sauce
Pork Chops with Cherry Sauce Recipe From Episode 313 – Backyard Orchards Pork Chop Ingredients: 1 tsp Extra Virgin Olive Oil 2 bone-in pork chops, 1-inch thick (just over 1 […]
Honey-Vanilla Whipped Ricotta with Fresh Berries
Fresh Fruit with Honey Vanilla Whipped Ricotta Yield: 4 to 6 servings Fruit: 2 cups fresh sweet cherries, halved and pits removed 2 pints strawberries, hulled and quartered 1 […]
Pear Salad with Watercress and Blue Cheese
Pear Salad with Watercress and Blue Cheese Here is a refreshing summer salad that combines all the elements we love – sweet, salty, creamy and crunchy – all rolled into […]
Marinated Beet Salad with Fresh Orange
Marinated Beet Salad with Fresh Orange Yield: 6 to 8 servings Beets: 3 pounds golden beets 3½ tablespoons extra-virgin olive oil, divided ¼ teaspoon kosher salt, plus more to taste […]
Shiitake Mushroom Omelet
Shiitake Mushroom Omelet Yield: 1 serving Ingredients: 3 eggs 1 1/2 tablespoons crème fraiche Kosher salt, to taste Freshly ground black pepper, to taste 1 tablespoon extra virgin olive oil […]
Brown Butter Sugar Snap Peas with Mint
Brown Butter Sugar Snap Peas with Mint Yield: 2 to 4 servings 1 pound sugar snap peas, strings removed 1 tablespoon unsalted butter 15 medium-sized fresh mint leaves, chopped roughly […]
Whole Roasted Brined Turkey
Brined, Roasted Whole Turkey Yield: 10 to 12 servings 5 gallon bucket or large stock pot 1 fresh turkey, (12-14 pounds) giblets removed Turkey Brine: 1 ½ cups (coarse) Kosher […]
Apple Carrot Cabbage Coleslaw
Apple Carrot Cabbage Coleslaw Yield: 6 servings Coleslaw: 1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups) 4 medium carrots, peeled […]
Cherry and Vanilla Bean Compote
Cherry and Vanilla Bean Compote Yield: 4 servings 1 cup granulated sugar 3 tablespoons water 1 pound fresh sweet cherries, halved and pits removed 1 teaspoon pure vanilla extract, or […]
Ginger Maple Sweet Potato Puree
Ginger Maple Sweet Potato Puree Yield: 4 to 5 servings 3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes 3 tablespoons unsalted butter 3 tablespoons of pure […]
Beet Salad with Bleu Cheese & Candied Walnuts
Maple Candied Spiced Walnuts ½ teaspoon ground cinnamon ¼ teaspoon ground cumin ⅛ teaspoon ground cayenne ¼ teaspoon kosher salt Freshly ground black pepper, to taste 1 tablespoon extra-virgin olive […]
Cantaloupe Strawberry Salad
Yield: 2 to 4 servings ½ cantaloupe, seeded, rind removed, and sliced into 1-inch sections 2 pints strawberries, hulled and quartered 2 tablespoons of balsamic 15 medium-sized fresh mint leaves, […]
Grassfed Beef Steaks with Chimichurri Sauce
Grassfed Beef Steaks with Chimichurri Sauce Serves: 4 to 6. Steaks 2 pounds grassfed beef (I prefer tri-tip or skirt steak) Kosher salt and freshly ground black pepper 2 tablespoons […]
Lemongrass Two Ways
Ginger Mint Lemongrass Tea Yield: 2 servings 1 1-inch piece ginger, peeled, grated 1 3-inch piece lemongrass, roughly chopped 10 small mint leaves, bruised with fingers 1 teaspoon granulated sugar […]
Herb-Roasted Root Vegetables
Roasted Root Vegetables with Rosemary and Thyme Yield: 4 to 6 servings 6 medium carrots, peeled and cut into bite-size pieces 2 large Yukon Gold potatoes, peeled and cut into […]
Pan-Roasted Broccolette with Garlic
Pan-Roasted Broccolette with Garlic and Red Pepper Flakes Yield: 2 servings 1 large bunch broccolette, rinsed 1 tablespoon Extra virgin olive oil ¼ teaspoon Kosher salt Freshly ground black pepper, […]
Pan-Roasted Asparagus
Pan-Roasted Asparagus Serves 3 1 tablespoon unsalted butter ¾ pound large asparagus, white fibrous bottoms discarded 1 medium garlic clove, peeled and minced (½ teaspoon) 1½ tablespoons freshly squeezed lemon […]
Apple and Fennel Salad with Shaved Parmigiano
Apple Fennel Salad with Shaved Parmigiano and Black Currants Serves 4 1 medium shallot, peeled and small diced (3 tablespoons) 1 tablespoon white wine vinegar 1 large apple, unpeeled (Braeburn, […]
Sweet Crêpes with Chocolate Ganache
Sweet Crêpes with Chocolate Ganache Serves 4 to 6 Crepes: 3 whole eggs 1¼ cup whole milk 1 cup unbleached all-purpose flour 2 tablespoons unsalted butter, melted 1 teaspoon granulated […]
Summer Zucchini Salad
Summer Zucchini Salad with a Shallot Caper Vinaigrette Serves 6 Vinaigrette: 2 tablespoons white wine vinegar 1 large shallot, peeled and finely diced (3 tablespoons) 3 tablespoons extra-virgin olive oil […]
Rosemary Garlic Tomato Confit
Rosemary Garlic Tomato Confit Ingredients: 1 cup Extra-Virgin Olive Oil 3 large cloves garlic, crushed, skins discarded 1 sprig of rosemary, 3-inches, bruised 2 bay leaves 2 pints cherry or […]
Three Cheese Macaroni with Sage Breadcrumbs
Three Cheese Macaroni With Sage Butter Breadcrumbs After feeding the crew (the four of us polished it off quite quickly), I realized that what I made on television may not […]
Velvet Omelet by Graham Kerr
Velvet Omelet by Graham Kerr 8 oz. Sweet Potato peeled, diced ½ cup (+ extra if needed) Evaporated Skim Milk 1/2 cup “EggBeaters” – Southwestern Style 2 tsp “I Can’t […]
Green Bean and Tuna Salad:
Green Bean and Vegetable Salad with Tuna and Dijon Vinaigrette Green Beans: ½ pound green beans, stem ends removed Bowl of ice water Balsamic Mustard Dressing: 1 medium shallot, peeled […]
Braised Leeks with Pan Seared Tilapia
Braised Leeks with Pan-Seared Tilapia Leeks: ½ pound leeks, root end discarded, white and light green part only, halved, cleaned very well in a large bowl of water, and drained […]
Spiced Peach Chutney
Spiced Peach Chutney Yield: approximately 2¼ Cups Have on hand: 2 tablespoons extra-virgin olive oil 1 large yellow onion, peeled and small diced (1 cup) ¼ teaspoon Kosher salt, plus […]
Grilled Mahi-mahi with Spicy Ginger Mango Salsa
Grilled Mahi-mahi with Spicy Ginger Mango Salsa Mahi-mahi: 2 pounds fresh mahi-mahi (also called “dolphinfish”) 2 teaspoons fresh thyme, finely chopped Kosher salt, for seasoning Freshly ground black pepper, for […]
Eggs Three Ways
Fresh Eggs Three Ways: Fried, Scrambled, and Shirred Soft Fried Egg (Over Medium) SERVES 1 1 teaspoon unsalted butter 1 whole, fresh, free-range egg 1/8 teaspoon finely chopped fresh thyme […]
Sautéed Spinach with Garlic and Poached Egg over Toast
Sautéed Spinach with Garlic and Poached Egg over Toast SERVES 2 1. For the toast: make some toast. Done! 2. For the Sautéed Spinach: 3 teaspoons extra-virgin olive oil […]
Warm German Potato Salad
Warm German Potato Salad with Bacon and Herbs 2 pounds potatoes, Russet or Yukon Gold 3 pieces uncooked Applewood smoked bacon (Nueske’s, if possible) sliced into 1/4 inch pieces, 1/2 […]
Basil Pesto with Angel hair Pasta
Fresh Basil Pesto with Angel Hair Pasta and Parmesan Serves: 4 Yields 1 Cup Pesto Have on Hand: 2 very packed cups fresh basil leaves, plus more for garnish 2 […]
Greek Salad
Greek Salad For the salad: Chef Nathan’s Greek Salad 1 large head Romaine lettuce, chopped 1 small red onion, peeled and finely diced 2 teaspoons chopped fresh mint leaves 2 […]
Canning the Season – VIDEO
Welcome to the canning season here at Growing a Greener World! Since January, we have been traveling the country (and the world) filming special people and places who are making […]
Red Beans and Rice with Fresh Cilantro
Red Beans and Rice with Fresh Cilantro Have on hand Brown basmati rice Extra-virgin olive oil, as needed ½ pound fresh Italian spicy sausage, removed from casing 1 large onion, […]
Swiss Chard Frittata
Swiss Chard Frittata Have on hand 1 red, yellow, or orange bell pepper, halved and seeded 1 small red onion, small dice 3 cloves garlic, chopped Extra-virgin olive oil, as […]
