Posted on November 24th, 2015 by Judi Gallagher

Ingredients 2 lbs. Brussels sprouts 1 cup pecans 6 slices Applewood smoked bacon, cooked and crumbled   1 /3 cup dried cranberries Pinch dried sage 2 honey crisp apples diced, skin on 2 cups cooked leftover turkey meat, skin removed    inaigrette: 1 teaspoon Dijon mustard 3 Tbsp apple cider vinegar or white balsamic vinegar […]

Posted on November 20th, 2015 by Judi Gallagher

. Ingredients 1 pound pasta ( I prefer fuesilli or orchiaetta cooked, save 1/2 cup pasta water) Fresh brocooli rabe washed snd cut into Thirds Olive oil 4 Italian turkey sausage (the fresh market) 3 cloves garlic sliced very thin Pinch crushed red pepper Kosher salt and fresh ground pepper 1/2 cup hot chicken stock […]

Posted on October 29th, 2015 by Judi Gallagher

Apple Cranberry Asian Pear Cake with brown butter – Thanks to the wonderful box of produce delivered from White Picket Produce, I have crisp fresh apples, cranberries and Asian pears for my seasonal cake. Directions 1 cup white sugar 1 cup brown sugar 3 eggs beaten 1 cup oil 2 teaspoon vanilla 3 cups flour […]

Posted on October 20th, 2015 by Judi Gallagher

1 garlic minced 1 pound ground chicken (I prefer organic if possible) ½ teaspoon turmeric 1 Tablespoon plus 1 teaspoon gluten free soy sauce 2 teaspoons finely minced ginger 2 Tablespoons minced cilantro (plus extra for garnish) 6 scallions, thinly sliced (plus extra for garnish) 2 cups chicken stock (see below) 1 bunch bok choy, […]

Posted on October 19th, 2015 by Judi Gallagher

Fresh from the farm comes zucchini, kale and summer squash for this rustic soup. Serve with a loaf of crusty bread from Bavarian Bread Company and a nice arugula salad and there you have an autumn supper. Serves approximately 6 Ingredients 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed 1 tablespoon olive oil 1/2 […]

Posted on October 8th, 2015 by Judi Gallagher

Pepperonata pasta is a favorite stop for ravioli. (Especially the butternut squash ravioli.) Serve it plain with brown butter and sage or go the extra step and make hazelnut butter with caramelized leeks. Ingredients 1 pack butternut squash or pumpkin ravioli 5 pieces fresh sage minced. 4 TBSP French or Irish butter softened 1 cup […]

Posted on October 8th, 2015 by Judi Gallagher

Serves 4 Directions • 4 Boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick (The Fresh Market) • 1/4 Cup soy sauce • 1/4 Cup cilantro, chopped (plus herb garnish below) • 3 Cloves garlic, crushed (about 3 tablespoons) • 3 Tablespoons brown sugar • 1 Tablespoon vegetable oil • 1 Lime, juiced Topping: […]

Posted on October 1st, 2015 by Judi Gallagher

It may not feel like it yet on the Suncoast, but autumn is here and soon we hope to be serving warm cider by the fire pit. Fresh from the Farm features Yoder’s produce for honey crisp apples and that I will bake with amazing seasonings and chai tea from the Spice &Tea Exchange. Recipe […]

Posted on September 30th, 2015 by Judi Gallagher

Amazing Women is a series of profiles that celebrate the lives of inspirational women of the Suncoast. Some have overcome incredible hardships, others possess extraordinary creative talent, many are driven to help others through community service. All are truly Amazing.

Posted on September 24th, 2015 by Judi Gallagher

White Picket Produce Delivery brought so many great veggies this week, I had a hard time deciding on just one recipe for Fresh From the Farm.  For information on produce and delivery, visit: BUTTERNUT SQUASH, KALE AND TOMATO PASTA SERVES 4 Ingredients: • Salt and freshly ground black pepper • 3 tablespoons extra-virgin olive oil […]