Today I am providing recipes for chimichurri sauce with a Lebanese twist, spring lamb chops and fresh asparagus, perfect for any occasion.
The recipe I am giving you is for a 16-pound turkey. I like to give 15 to 20 minutes per pound roasting time, making sure the bird’s internal temperature is between 165 and 170 degrees. These are my traditional Thanksgiving Day menu recipes. Follow the directions, use your eyes and nose to gauge how your […]
Our turkey this year will be a locally grown Heritage turkey (20 to 25 pounds) from Nancy’s Green Barn Farm in Dayton. The recipe I’m giving you is for a 16 pound turkey. I like to give 15 to 20 minutes per pound roasting time, making sure the bird’s internal temperature is between 165 […]
As our Third and Curry St. Farmers Market season winds down, be sure to take advantage of later-season crops. This is the time of year for canning, which has enjoyed a renaissance. Be sure to take a moment to thank Linda Marrone for bringing us this wonderful venue again this year. The market not only […]