recipes

This season’s strawberries are super sweet and a brown sugar crust adds a decadent crunchy topping. Spooned over Vanilla Bean Ice Cream, with a few fresh blueberries sprinkled over the top, you have the perfect Red, White and Blue Dessert! My Wine Pairing….try a light, tropical Riesling.

2 pints fresh strawberries, cleaned, hulled and cut into halves

1/2 teaspoon pure vanilla extract or almond extract

1/2 cup light-brown sugar, packed

1 pint vanilla bean ice cream (or your ice cream of choice)

1 pint fresh blueberries

Preheat the broiler to high, placing the rack 3 inches from the heat source.

In a mixing bowl, combine the strawberries vanilla or almond extract and half of the brown sugar. Let sit for 15 minutes.

Pour the strawberry mixture into a 9-inch or 10-inch non-stick and oven-proof sauté pan. Sprinkle the remaining brown sugar on top. Broil the strawberries for about 3 to 5 minutes, or until bubbly and golden brown.

Spoon the broiled strawberries over ice cream, top with a few blueberries and celebrate!

Serves 4

CJG Tip: Sprinkle a 1/4 teaspoon of cracked black pepper over the strawberries and ice cream for a flavor explosion!

This delicious “Farmer’s Market” recipe is my version of Mollie Katzen’s 1992 pie featured in her still fabulous and all vegetarian "Moosewood Cookbook”. If you love Quiche or savory pies, this is right up your alley; but let it be known, the recipe takes a bit of effort (as do all good things) and you can shortcut by using a store-bought frozen pie shell or by skipping the crust all together and essentially making a Frittata. You can also use a food processor with a grater attachment to shred the potato, onion and cheese, for an additional time saver.

For the Potato Crust:

I love the smoky flavor that plank cooking imparts to everything….Salmon, asparagus, artichokes, potatoes, the list goes on. For the ultimate sweet and tangy, oaky and smoky salmon, create a simple glaze, buy Bristol Farms incredible quality fish and dinner is made!

This recipe can easily be doubled and also tastes delicious made with chicken thighs. Use a good-quality chicken broth; homemade chicken stock is even better.

8 chicken drumsticks

Salt, pepper to taste

2 tablespoons extra-virgin olive oil

1 1/2 cups orzo

3 cups chicken broth

1 large clove garlic, minced

Juice of 1 lemon

1 small lemon, sliced

3/4 cup pitted Kalamata olives

1 large bay leaf

1 tablespoon fresh oregano, chopped

Freshly chopped parsley, for garnish

Preheat the oven to 350°F. Season the chicken legs well on all sides with salt and pepper.

One of my favorite classic bistro dishes is steak Diane, a quickly cooked, thin cut steak that finds itself bathing in a mustard and Cognac cream sauce. This version is made with chicken and is just as delicious. Serve the chicken with crusty bread or mashed potatoes to soak up the sauce.

2 tablespoons unsalted butter

Four 8-ounce skinless, boneless chicken breasts, slightly pounded

Chef Jamie’s Original Seasoning Blend (available at Bristol Farms Stores)

or Salt and freshly ground pepper

2 shallots, minced

1/2 cup Cognac or Brandy

1/2 cup dry white wine