Free Recipes, Sauces, Dressings & Condiments

Concord Grape Jelly

Makes 4 pints Chef’s Note: This jelly can be processed in a hot water bath, if desired. Because proper technique is so important to successful and safe canning and preserving, make sure to consult instructions in the CIA’s book Preserving or consult the USDA’s Complete Guide to Home Canning. Processed, […]

Free Recipes, Soups & Stews

Corn and Squash Soup

Makes 4 to 6 servings The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if […]

Free Recipes, Side Dishes

Curried Cauliflower “Couscous”

Try adding an extra serving of vegetables to any meal with some curried cauliflower couscous. This makes a great make ahead side dish for meal prepping. Makes 4 servings 1. Preheat the oven to 400°F. 2. Break the cauliflower into florets, slicing the larger florets in half. Toss the cauliflower […]

Desserts, Free Recipes

Dark Chocolate Truffles

Makes 60 truffles Hints for truffle-making success: • To guarantee the most flavorful truffles, use top-quality chocolate. • Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it in longer, even overnight if desired. • […]

Chef's Notes, Free Recipes, Main Dishes

Day Off Project: Porchetta

Makes 6 to 8 servings Traditional porchetta can be made several different ways. This simplified preparation calls for a boneless pork loin cut into quarters, surrounded by Italian sausage with sautéed onions and fennel added, and wrapped in a butterflied pork belly. The whole thing is then tied and slowly […]