Why Honeynut Squash will be your New Fall Favorite
This must-try honeynut squash recipe from the chefs of High Hampton Resort has big fall flavors that have diners coming back for seconds.
Roasted Carrots, Carrot Top Chimichurri, Radish, Queso Fresco, and Pea Greens
At The Market Place in Asheville, North Carolina, well-respected Chef William Dissen is a champion of all things local and a pioneer for sustainable sourcing. A forward-thinking chef who exhibits the freshest of ingredients in styled, flavorful excellence. Dissen says: “Roasted carrots get a boost with the [...]
Fire-Roasted Whole Stuffed Fish
Bold flavors and great convenience meet in this camping skillet where a salted chest cavity pairs perfectly with cilantro and lemon.
Grilled Tri-Tip Steak
Swing into grill season with this grilled tri-tip steak topped with charred onion chimichurri infused with fresh herbs from the garden!
Grilled Ribeye with Chimichurri
Make the chimichurri: In the bottom of a blender, place garlic cloves and top with herbs (the garlic should be in the bottom so it meets the blade first). Add hot water, vinegar, and salt and blend on high for just a few seconds (you don’t want [...]
Grilled Lamb with Ramp Chimichurri and Pickled Carrots
Make the pebre marinade: In a blender, combine all ingredients except lamb. Blend initially on low speed, then increase speed to blend until well combined. Pour over lamb and let marinate for at least 2 hours in refrigerator.
Shrimp, Okra, and Cherry Tomato Salad
1 pound medium shrimp, peeled, tail on 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 2 tablespoons olive oil 2 ears of corn 8-10 cherry tomatoes, halved ½ small red onion, diced
Brussels Sprouts with Sambal Chimichurri
Brussels sprouts tossed in an Asian inspired Chimichurri from Chef Jeremiah Bacon from the Macintosh in Charleston, South Carolina.
Spring Onion and Chimichurri Salad
Combine all ingredients except the onion rings in 1-quart saucepan. Bring the mixture to boil then reduce heat and cook until well incorporated.