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Margarita Shrimp 0

Margarita Shrimp

KDH says “You will never dip your shrimp in anything else!” Ingredients: 1lb 21/25 count shrimp thawed shelled & deveined KDH Margarita Lime Sea Salt to taste (approx. 1 Oz) 4 Ounces tequila (your brand choice) 2 Tablespoons Lime Juice 3 Tablespoons Lime Curd (jelly/jam isle) 1 Teaspoon fresh cilantro 1 Tablespoon Water Method: Marinate shrimp overnight in 4 ounces of tequila and 1 tablespoon lime...

Blackberry Crunch Pie 0

Blackberry Crunch Pie

Ingredients: Pie: 1 c. sour cream or yoghurt 2 tbsp. flour 3/4 c. sugar 1 beaten egg 1/2 tsp. salt 1 tsp. vanilla 2 1/2 c. berries Topping: 1/4 c. brown sugar 1 tbsp. butter 1 tbsp. milk 1/2 c. pecans Method of Blackberry Crunch Pie : Combine the first 6 ingredients. Add berries. Bake in the unbaked shell at 400 degrees for 25 minutes. Spoon topping...

Blue Cheese and Toasted Walnut Crackers 0

Blue Cheese and Toasted Walnut Crackers

The Bakery at Riverside Farms welcomes spring with this recipe! Ingredients: Blue Cheese and Toasted Walnut bread goat cheese asparagus garlic balsamic vinegar kosher salt Method: Thinly slice and toast Blue Cheese & Toasted Walnut bread to make crackers Spread each cracker with plain Shady Goat Farm cheese Top with bite-size slices of roasted, local asparagus and garlic scapes Finish with a drizzle of your favourite balsamic vinegar and a...

Sassy Marinated Cucumbers 0

Sassy Marinated Cucumbers

A sassy version of refrigerator pickles – this cool, refreshing cucumber dish is the perfect thing in summer. Ingredients: 3 cups (medium) thinly sliced cucumbers 1 medium red or green pepper, cut into strips ¼ c. chopped onion ¾ c. sugar (original recipe calls for 1 c., but we don’t like it that sweet) 1 t. salt ½ t. celery seed (I’ve also substituted finely chopped...

Berries and Red Wine Vinegar 0

Berries and Red Wine Vinegar

Ingredients: Berries: • 1 pint of fresh strawberries, hulled and quartered, or sliced • 2 tablespoons sugar • 2 tablespoons red wine vinegar Whipped Cream: • 1/4 cup heavy whipping cream • 1 teaspoon powdered sugar • 1/2 teaspoon vanilla extract • 2 tablespoons chopped fresh mint leaves, for garnish Method: For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the...

Kimchi 0

Homemade Kimchi

From Courtney Reitzl Ingredients: 1 head of cabbage 1/2 cup salt 2 Tbsp chopped garlic 1 tsp sugar 3 Tbsp water 4 Tbsp red pepper flakes 2 bunches of green onion 1  cup thinly sliced radishes Method: Chop 1 head of cabbage and put it in a bowl with 1/2 cup salt.  Weigh it down with a small plate and something heavy on top. Let it sit...

Classic Cucumber Salad 0

Classic Cucumber Salad

By Courtney Reitzl Ingredients: Cucumber Finely sliced red onion Apple Cider Vinegar Salt and pepper Fresh dill Method Peel and slice cucumbers and put in a bowl Slice red onion thinly (1 onion to every three cucumbers) Cover with apple cider vinegar sprinkle with salt and pepper Mix in a handful of fresh chopped dill Leave in the fridge for a few days before eating. Other...

Acorn Squash Pie 0

Acorn Squash Pie

Update your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winters will keep for weeks if kept in a cool, dry place, such as a cellar or garage. Ingredients: 1 cup mashed cooked acorn squash 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs, beaten 1 cup sweetened condensed milk 1 unbaked (9-inch) pie shell Method: Combine the squash,...

Pungo Berry Kuchen 0

Pungo Berry Kuchen

Ingredients: 1-1/2 C flour 2-1/2 tsp baking powder 1/4 tsp salt 1 egg 3/4 C milk 1/2 C sugar 1/4 C melted butter 1 tsp grated lemon zest 3 C mixed berries – fresh or frozen Method: Sift together flour, baking powder, and salt. Sift again. Beat egg until light. Add milk, sugar, melted butter, and grated lemon zest. Add flour mixture and mix well. Pour into...

Asparagus Soup 0

Cream of Asparagus Soup

For this recipe, eat the top half of four pounds and save the stalks for soup. A great way to stretch your food dollars. Ingredients: 2 pounds of green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups of chicken broth 1/2 cup crème fraîche or heavy cream 1/4 teaspoon fresh lemon juice, or to taste Method: Cut tips from 12 asparagus...