What to Cook this Week: COVID 19 Week 3
By Jill Melton |
Last Updated March 31, 2020
Greek-ish Lamb Salad With Yogurt Dressing
A great way to use leftover lamb and enhanced with leftover skhug.
Quick Bolognese Sauce
Traditional Bolgonese sauce, an unctous mixture of pork, beef, white wine, milk, and tomatoes, is simmerred for hours into a luxurious, hearty ragu. This quick one uses fresh tomatoes and smoky, bacon...
Bourbon Marinated Steak, Grilled Patty Pan Squash & Fresh Herb Pesto
A tamari-bourbon-miso marinade for the beef coupled with a fresh herb pesto makes a spectaucular summer dish.
Sweet Potato Rounds with Basil Pesto
Perfect fall appetizers that we served at our fall farm dinner at Katharos Farm. Sweet Potatoes from Delvin Farm with pesto and creamy goat cheese and spiced pecans. Yum.
Teriyaki Salmon Bowl
A quick and easy meal, perfect for a healthy lunch.
Beef Sausage and Cheddar Monkey Bread
In this recipe from the Tennessee Beef Industry Council, Mexican-style beef sausage is baked into a cheesy pull-apart bread. Perfect for breakfast or brunch.
Easy Cinnamon Apple Cake
This cake goes as well with your morning coffee as it does for a dinner party. This easy cake is sure to become a favorite.
Hummus with Spring Veggies
The third week of my CSA from Sugar Camp Farm brought carrots, radishes, baby turnips, kale, lettuces, spring onions, and kale. With radishes from a friend's garden I had a bountiful harvest and...
Sweet Potato Buttermilk Biscuits with Bourbon Glaze
These biscuits, created by Charles Hunter III of the Salted Table, are a hearty twist on a traditional biscuit that will go great with any holiday dinner.
