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So far Mark has created 36 blog entries.

Shepherd’s Pie

Ingredients Makes four servingsFor Pie: 1 ½ pounds organic ground beef1 medium onion2 carrots, peeled and chopped1 tbsp chopped Hood River Organic Garlic1 red or green pepper, chopped1 Tbsp rosemary1/2 cup beef stock1 Tbsp whole wheat flourSalt & pepperFor Crust:7 medium potatoes, chopped½ cup whole milk3 Tbsp butter3 Tbsp hood River Organic Garlic* Preheat oven to 400 degrees To prepare pie: Heat ground beef in a skillet for about 10 to 12 minutes over medium heat, until cooked. Drain off fat. Combine onions, carrots, Hood River Organic Garlic and rosemary. Add chicken or beef stock and simmer about 12 minutes [...]


Three Pepper Pasta with Garlic Scapes

Ingredients: 1 package pasta.  I prefer fusili or penne pasta ¼ cup extra virgin olive oil ½ cup onions, chopped ½ cup garlic scapes, chopped into 1/2 inch  pieces ½ cup red peppers diced ½ cup yellow peppers diced ¼ cup your choice- jalapeno or Anaheim pepper chopped ½ cup carrots, peeled and diced (optional) ¼ cup fresh basil chopped 1 tbsp fresh oregano chopped ½ teaspoon sea salt Black pepper to taste ½ cup freshly grated parmesan cheese Directions: Cook pasta according to directions, set aside. In a large skillet, heat oil on medium heat and [...]


Home made Pizza with Sauteed Onion, Peppers and Garlic Scapes

Dough Ingredients 3 Tsp yeast (one packet) 1 ½ cup warm water 3 Tbsp olive oil 2¼ cups white flour 2¼ cups whole wheat flour 1 tsp salt To prepare crust, place yeast in large mixing bowl and add warm water to dissolve, stir in olive oil. In another bowl, mix the salt and flours together and then knead them into the yeast mixture. Cover bowl with a towel and let rise for 30 to 40 minutes. Pizza Toppings 2 cups organic marinara sauce 2 cups shredded mozzarella cheese 1/2 cup onion, diced 1/2 cup garlic scapes [...]


Garlic scapes in Ice Cubes recipe from Saundra Ruzbasan of Unionville, CT

Chopping up scapes and putting with a little water into ice cube tray is great for marinades,soup dips etc. You can pop them out of trays and put in zip lock bags and save room in your freezer.They are a little coarser than chives so sometimes I "bruise" them up a little after defrosting to release more flavor. I even used them in salsa's.So nice not to waste them and their flavor.


Roasted Garlic ~ 3 ways to roast garlic

#1 Roasted Garlic on the Barbeque: Select some nice big bulbs with large cloves. Siberian makes an excellent choice for BBQing because the cloves are so big. Cut off the tips so the cloves are exposed. Wrap with aluminum foil so the tips are pointing up keeping foil loose for seasoning. Drizzle some olive oil on the exposed cloves and salt and pepper to taste. Now wrap the foil tightly around the bulb. Place on the grill over medium heat and cook for twenty minutes. You can test for doneness by squeezing with a pair of tongs. The garlic [...]


Roasted Garlic Mashed Potatoes

Ingredients 10 organic potatoes, washed and quartered 1/3 cup butter 1/4 cup heavy whipping cream Salt and pepper to taste 1 bulb roasted garlic (even better with 2 bulbs of garlic!) A fabulous recipe of Garlic Mashed potatoes for the holidays! Directions: Cut tips of garlic off with sharp knife. (for hardneck be careful cutting through the hardneck, it's really hard). Drizzle olive oil over neck of garlic so the oil drips down into the cloves. Bake garlic in garlic roaster, or cast iron pan covered with foil.(see below for three ways to roast garlic) Bake at [...]


Fresh Garden Salsa

I like to call this "garden salsa" because in August and September you can get most ingredients right out of your garden. Ingredients: 3 medium ripe tomatoes*, cut into small pieces 1 small onion, sliced into small pieces 4 garlic cloves, chopped 4 jalapeno or Serrano chilies, chopped 1/4 cup chopped cilantro 1 Tbsp fresh lime juice 1/4 teaspoon salt 1/8 teaspoon oregano Black pepper to taste you can substitute tomatillos for tomatoesDirections:Place all ingredients into a Cuisinart or Mini Chopper and mix until blended. Serve chilled with chips or on your favorite Mexican dish.


Guacamole Recipe from Roger Rushton:

Ingredients: 8 Avocados cut in half then scoop out of shell (no mashing) 1 - 2 limes, use lime press to squeeze halves (stir lightly to coat avocado) 2 tsp fresh ground black pepper 2 tsp Worcestershire sauce 3/4 sweet onion chopped 3 Tbsp mayo 1 bunch Cilantro chopped (mix lightly again) 1-2 tsp Sea salt (used to make the Garlic paste) 9 Garlic cloves (the best part) Directions: Peel & chop garlic. Then use the salt to make a paste. I run the knife blade over the garlic 3-4 times pressing fairly hard with the salt mix [...]


Tomatillo Soup

Ingredients: 2 skinless, boneless chicken breasts 3 Tbsp olive oil 1 medium chopped onion 7 cloves garlic, minced 2 lbs chopped tomatillos 2 jalapeno peppers, seeded and minced 1 roasted Anaheim Pepper seeded and minced 2 cups chicken stock 1/4 teaspoon cayenne pepper 1/2 teaspoon hot pepper sauce 1/2 chopped fresh cilantro Salt & pepper to taste Topping 1/4 cup sour cream (optional) Directions: In a large saucepan, heat olive oil over medium high heat. Saute the chicken breasts in the olive oil until both sides are browned; approximately 4-5 minutes per side. Remove the chicken and set aside. [...]


Tri-colored green Split Pea Soup

Ingredients 2 1/2 teaspoons vegetable oil 1/2 onion, chopped 3 carrots, chopped 3 stalks celery, chopped 2 small potatoes, chopped 1 bay leaf 5 cloves garlic, minced 2 cups dried split peas 1/2 cup barley 1 teaspoon salt 6 1/2 cups water 1/2 cup parsley, dried or fresh 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon black pepper Directions: In large pot over medium heat, sauté oil, onion for 5 minutes, or until onions are translucent. Add water, peas, barley, bay leaf, garlic, salt and pepper. Bring to boil and reduce heat to low. Simmer 2 hours, [...]



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