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Tag Archives | Summer 2010 Recipes

Summer Cherry Tomato Dressing

This lovely dressing is really more like a fresh compote or a loose salsa. It’s the place to use your tiniest, prettiest, most colorful tomatoes (and not those large, tough cherry tomatoes from the grocery store.) The dressing is really versatile—try it over a grilled skirt steak, spoon it over a roasted or grilled bell pepper filled with a little goat cheese, or pair it with grilled eggplant or zucchini.…

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Mamie’s Baked Beans

1 cup ketchup
2 teaspoons onion powder
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon lemon juice
1⁄8 teaspoon garlic powder
1 can of Durkee’s Onions
1 medium green bell pepper (diced)
1 medium white onion (diced)
5 strips of bacon
72 ounces baked beans

Preheat oven to 300 degrees.…

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Lemon-Lavender Shortbread

Recipe by Alison Attenborough, Food & Wine Magazine

1/3 cup sugar
1 teaspoon dried culinary lavender blossoms, chopped
1 teaspoon finely grated lemon zest (yellow part only)
½ cup (1 stick) unsalted butter, softened
1 cup all-purpose flour
½ teaspoon salt

In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.…

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Lavender Infused Sangria

From the book Texas Hill Country, A Food & Wine Lover’s Paradise
by Terry Thompson-Anderson

Recipe by Sibby Barrett from her collection at Onion Creek Kitchens,
Dripping Springs, TX, www.juniperhillsfarm

Yield 1½ quarts

1 large orange, sliced
1 lime, sliced
1 lemon, sliced
Lavender Syrup (see recipe below)
¼ cup good quality brandy
1 bottle (750 ml) red wine
1 bottle (12 oz) club soda


1 cup water
1 cup sugar
2 tablespoons dried culinary lavender buds

Make the Lavender Syrup:

In a small saucepan, bring water and sugar to a boil and stir until dissolved.…

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Nancy’s Go-To-Vinaigrette

3 parts extra virgin olive oil
1 part balsamic vinegar
Sea salt
Herbs to taste

Whisk the olive oil and balsamic rapidly to combine. Add sea salt and herbs to taste.

Then for a twist, try the inverse that we learned from our friend Luca in Italy.…

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Summer Berry Pie – Vegan Style

Submitted by Hannah Klink.
Hannah is the daughter of eDFW editor, Karen McCullough,
and lives in Seattle, Washington. She was born in Dallas,
Texas, however, so her Texas roots are strong.

Coconut Oil Pie Crust

This makes enough for bottom and top crust.…

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Cinnamon-Raisin French Toast with Sautéed Seasonal Fruit

Courtesy of The Dread Head Chef, Michael Weinstein

Serves 4


2 whole eggs
2 egg yolks
½ cup granulated sugar
½ teaspoon vanilla extract
1 cup milk
4 – ¾ inch slices of Cinnamon-Raisin Bread (I use Country Store Bakery)
3 tablespoons butter
1/3 cup powdered sugar


2 peaches, pitted and cut into 8 pieces
1 cup blueberries
¾ cup blackberries
¾ cup strawberries
1/8 teaspoon orange zest
¾ cup pecan halves
4 tablespoons butter
½ cup local honey

French Toast:

In a bowl beat together the eggs, sugar, vanilla and orange zest.…

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Tomato Gazpacho

Courtesy of Chef David Gilbert

2 yellow bell peppers, seeded, de-ribbed and coarsely chopped
2 small cucumbers, peeled, seeded and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 cloves garlic, peeled and cleaned
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
3 oz.…

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Black and Blue-Rugula Slider

Courtesy of
Chef Jaime Corona and The Place at Perry’s,
2911 Routh Street, Uptown Dallas

Blackened burger topped with buttery blue cheese, spicy arugula and sweetn-spicy onions

2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 cups sautéed onion
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
¼ cup spicy brown mustard
1½ pounds grass-fed burger meat
Blackening Spice
2 cloves garlic, grated
3 tablespoons Worcestershire sauce, eyeball it
A handful fresh parsley, finely chopped
½ pound blue cheese
2 handfuls arugula leaves, coarsely chopped

Stir sugar and water into onions, then add mustard.…

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