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Oysters Wrapped 0

Oysters Wrapped in Surry Ham

Seafood fanatic, Peter Coe, created this recipe that uses fresh, local “cool season” ingredients. Ingredients: 30 fresh oysters, shucked 30 slices (8 ounces) Surry ham (4” by 4”), sliced paper thin (available at Taste Unlimited) 30 6” wooden skewers, presoaked in water for 30 minutes Method: Preheat a gas or wood grill. Wrap each oyster tightly in one slice of the Surry ham and secure each with...

Chesapeake Wild 0

Chesapeake Wild: Know Your Waterman

Murphy’s Irish Pub is proud to be an exclusive partner with Chesapeake Wild Seafood. Our Virginia Beach and Alexandria locations and Chesapeake Wild work with local watermen to ensure our guests are getting fresh, local seafood delivered right to their plate. Fish are always on the move and Chesapeake Wild focuses on what is currently available in the Chesapeake Bay and local waters to bring you...

Kale Pesto 0

Kale Pesto

Ingredients: 1/2 cup walnuts 3 cups packed basil leaves 3 cloves garlic, smashed and coarsely chopped 1 1/2 teaspoons kosher or sea salt 1/2 cup good olive oil, or more to taste 1/4 cup nutritional yeast (optional, but this is the hallmark of vegan cookery) 2 tsp lemon juice Method: Toast the walnuts. Combine walnuts, basil, garlic, salt in a food processor. Process while you add the olive...

Seared Greens 0

Seared Greens

Ingredients: 1 pound of greens 1 teaspoon red chili flakes or fresh hot pepper 1 clove garlic, sliced thin 1-tablespoon olive oil or blended oil 1 tablespoon red wine vinegar Salt and freshly cracked pepper Method: Remove any hefty stalks from the greens. Wash greens well. If they are bitter, place in ice water bath for 30 minutes. Shake dry, leaving a little water on the...

Cabbage Soup 0

Cindy’s Bean and Cabbage Soup

Hearty and perfect for a winter night, cabbage is a great “cool season” product. Ingredients: 1 medium onion, chopped 2 carrots, cut lengthwise and sliced 1 stalk celery, chopped 2 tbsp. vegetable oil 1 lb. can diced tomatoes ½ tsp. dried thyme ½ tsp. dried oregano ½ tsp. dried parsley 4 cups vegetable or chicken stock 2 cups cooked Great Northern or pea beans 2 cups...

Gluten Free Quiche 0

Gluten Free Quiche

Ingredients: ​Crust: 1/2 C blanched almond flour 1/2 tsp sea salt 1/2 tsp baking soda 2 Tbsp green onion 2 Tbsp parsley 1 Tbsp cilantro (use herbs generously) 1/4 C grapeseed oil 1 Tbsp water ​ Filling: 3 eggs 3 leeks 1/4 C cheddar cheese 1-1/2 Tbsp feta cheese 1/2 tsp Old Bay seasoning 1/2 tsp black pepper Dash of cayenne pepper 1 tsp nutritional yeast...

Pickled Beets 0

Pickled Beets

From Nancy Flanagan Ingredients: Beets, boiled then sliced or cut Equal parts sugar and vinegar Method: Boil beets until fork tender Put the beets in an ice bath, and removes skins and stem Chop beets to desired size Pack beets into sterilized jars Make a brine, by adding equal parts vinegar and sugar, bring to a boil Top with brine Place in fridge and enjoy!  Lasts...

Spaghetti Squash 0

Spaghetti Squash

Spaghetti squash, which gets its name from its long, stringy fibers, is cooked up with Parmesan and Tomatoes in this light, yet hearty dish. Ingredients: 1 spaghetti squash Olive oil to cover bottom of large sauté pan ¼ onion chopped 3 garlic cloves chopped 1 small sweet red pepper, seeded and chopped 1 small tomato chopped Salt and Pepper to taste 1 tsp oregano Freshly grated...

Sweet Potato Mac 0

Sweet Potato Mac and Cheese

Ingredients: 1 medium sweet potato 3 C whole wheat pasta 2 Tbsp butter 2 Tbsp flour 2 cloves garlic, minced 1-1/2 C milk 3/4 C mozzarella cheese 3/4 C asiago cheese 1/2 C parmesan cheese 2 handfuls tatsoi (spinach, kale, etc) Method: Peel and cube sweet potato. Bring a pot of water to a boil, add sweet potato, and cook until tender, 8-12 minutes. Drain, retaining cooking water,...

Shrimp Ceviche 0

Shrimp Ceviche

This recipe uses fresh shrimp and summer produce in a beat-the-heat dish Ingredients: 1 red onion, diced small 1 tsp olive oil the juice of two limes 1 avocado, diced 1 jalapeno, seeded and diced small 1 cucumber, peeled and diced 1/2 pint cherry tomatoes, each tomato quartered 1 lb large, cooked, deveined shrimp 1/4 cup chopped cilantro salt and pepper to taste Method: Dice red...