Living Local MV

Skillet Corn Bread

I love Anson Mills. Their products are just so true. 12 Tbsp. (1 1/2 sticks) unsalted butter 1/8 cup/120 ml. maple syrup 2 ¼ cups buttermilk or yogurt 3 large eggs 2 ½ cups Anson Mills yellow cornmeal, fine or medium-coarse grind 1 ½ tsp. baking powder ½ tsp. baking soda 2 tsp. kosher...

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Simple Slaw

Simple Slaw

This is my go-to as you can use almost any vegetable and my favorite flavors are lemon, olive oil and herbs! It’s super simple. The herbs can be parsley, cilantro and mint. 1 lb (roughly 6-7 cups) shredded veggies: choose cabbage, carrots, turnips, bok choy, snow peas, scallions, broccoli, Brussels sprouts, etc) 1 cup...

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Celeriac Slaw with Parsley and Lemon

This is the best slaw served alongside a grilled steak. Don’t worry about having two types of slaw, as they complement each other beautifully. Use parsley in this slaw, and cilantro and mint in the Simple Slaw recipe. 1 head celeriac 1 bunch parsley , chopped fine 1/2 cup fresh squeezed lemon juice 1...

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Citrus Avocado Salad Dressing 

1 whole avocado, skinned and pitted Juice of 1-2  limes (about 5 Tbsp.) 2 Tbsp. olive oil 1 cup water 1 cup chopped cilantro 1 clove garlic 1 teaspoon sea salt Combine all the ingredients in a blender and blend until smooth. This will keep in the fridge for 5-6 days.

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Shallot Champagne Vinaigrette

1 large shallot, minced 3 Tbsp. champagne vinegar 3 heaping tsp. Dijon mustard 2 tsp. salt 1 cup extra-virgin olive oil, more to taste Combine shallot, vinegar and mustard in a blender. With the blender running, add olive oil 1/3 cup at a time, until thick and smooth and emulsified. This will keep well...

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Pan Seared Fish

This is more a technique than a recipe. Using a very sharp knife, make Xs in the skin. This will prevent the fish from curling and allow the skin to get nice and crispy. A cast iron skillet and a fish spatula are key to getting a nice crispy skin and for easy flipping....

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Fresh Fruit Crisp

Feel free to use the stone fruit of your choice with this recipe! My favorite combination is peach blueberry: 1 cup of your favorite seasonal fruit: peaches, strawberries, rhubarb 8 peaches plus 1 quart blueberries, or an equivalent quantity of your chosen fruits 3/4 cup organic brown sugar 1/4 cup organic sugar 3/4 cup...

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Spring Pestos

Spring Pestos

Watercress Pesto 1 shallot, minced 2 cups watercress 1/2 cup hemp seeds 1 cup olive oil Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly. Allow to cool and then add with the remaining oil and all the other ingredients in...

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Paella

Paella

Perfect for beach dinner parties, paella is terrific because it feeds a crowd, is fun to cook and is easy to serve straight from the pan. I love paella served with a chilled dry rosé from Navarra or Rioja. I wait until the fire has a slow glow with a light flame. I add...

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Paella Stock

The key to a great, rich paella stock is to start with a chicken carcass. 1 chicken carcass 1 lb. mussel shells 36–48 shrimp shells 3 lb. leeks 1 lb. carrots 1 lb. celery A few bay leaves 3 gallons water 1 bottle (750 ml) Sauvignon Blanc 1 cup (or about 2 medium) onions,...

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Beet, Rhubarb And Citrus Salad on Watercress

(Serves 10) 6 medium beets: 2- to 2 1/2-inch diameter red or yellow beets, 4 of each color if available 1 cup extra-virgin olive oil, divided Sea salt, coarsely ground 1 cup water ¼  cup sugar 3 lb. trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices 6 large oranges 1 Tbsp. unseasoned rice vinegar...

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How to Cook with Sorrel

How to Cook with Sorrel

Sorrel is a lemony and bitter perennial herb that is used all around the world in a wide variety of ways. Cultures around the world use it in everything from soups, salads, vegetable side dishes and teas for its sharp, tangy taste. It’s also loaded with nutrients. Sorrel leaves may be puréed in soups...

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