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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Entries from March 2010

Mediterranean Orange-Glazed Turkey Breast

March 31st, 2010 · 2 Comments · Dinner, Holiday, Spring Recipes

· 2 Comments · Dinner, Holiday, Spring Recipes

I like to serve this dish with Joseph River Chardonnay. The tropical notes with buttery finish compliment the tang of the orange perfectly. Remember to use the dripping on roasted potatoes or turnips. Delicious!

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Vegetarian Lasagna with Cabbage

March 31st, 2010 · No Comments · Dinner, Holiday, Spring Recipes, Vegetarian

· No Comments · Dinner, Holiday, Spring Recipes, Vegetarian

This great vegetarian dish is a spin on vegetable lasagna – without pasta.  Just layer the cabbage like a lasagna alternating with vegetables and cabbage.

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Salade au Balsamic

March 31st, 2010 · No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Spring Recipes, Vegetarian

· No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Spring Recipes, Vegetarian

A simple vinaigrette of one part Balsamic Vinager and two parts extra virgin olive oil and 1/2 teaspoon of dijon mustard.  Add salt and pepper to taste.  Toss with some local frisee or mesclun greens from Satur Farms or Sang Lee Farms.  Garnish your salad with some garden herbs and bright dried cranberries, peach slices, Pomegranate or [...]

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Flourless Walnut Torte

March 31st, 2010 · No Comments · Dessert, Dinner, Holiday, Vegetarian

· No Comments · Dessert, Dinner, Holiday, Vegetarian

This dairy free dessert is also great for breakfast the next day.

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Chocolate Macaroons

March 31st, 2010 · No Comments · Dessert, Dinner, Vegetarian

· No Comments · Dessert, Dinner, Vegetarian

To balance the sweetness of the chocolate pair this dessert with a glass of dry Joseph River Shiraz.

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Easter or Passover with Food and Friends

March 30th, 2010 · No Comments · Dessert, Dinner, Holiday, Vegetarian

· No Comments · Dessert, Dinner, Holiday, Vegetarian

Holidays are laden with memories of wonderful meals and family gatherings with loved ones who may have moved away or left us.  I also think about family and friends around the holidays and it can be bittersweet. Decorate for Easter and Passover by using elements already in your home like flowers and leaves from your garden to [...]

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Celebrate St. Patricks Day with a Bit of Green

March 19th, 2010 · No Comments · Dinner

· No Comments · Dinner

After fantasizing about all the fattening things I wanted to cook and drink for St. Paddy’s day, I tried on some summer clothes and decided to celebrate America’s Irish pride by eating green vegetables and looking into “River Dance” lessons.

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How to Blanche Peas

March 19th, 2010 · No Comments · Low-Calorie, Side Dishes, Spring Recipes, Vegan, Vegetarian

· No Comments · Low-Calorie, Side Dishes, Spring Recipes, Vegan, Vegetarian

1 cup of peas serves two to four people Prepare ice bath by emptying entire ice cub tray into one cup of cold water and set aside-must be handy.

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Fresh Pea & Tendril Salad with Feta

March 19th, 2010 · No Comments · Dinner, Low-Calorie, Lunch, Side Dishes, Vegetarian

· No Comments · Dinner, Low-Calorie, Lunch, Side Dishes, Vegetarian

Peas and Pasta with EVOO, grated Parmesan and lemon zest. Serves 4 as an appetizer or two as an entree salad. In a large bowl toss one cup of fresh arugula, Sang lee Farms, together with one cup of fresh peas and one cup of pea shoots or pea tendrils.

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Orecchiette Pasta with Fresh Peas

March 19th, 2010 · No Comments · Dinner, Lunch, Vegetarian

· No Comments · Dinner, Lunch, Vegetarian

Choose a smaller whole wheat pasta, I like Orecchiette, but you can also use penne. In large saute pan add two minced shallots, one clove of finely minced garlic and saute with quarter cup of EVOO. Add the peas at the very end so as not to over cook them. Turn off and set aside.

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