Check out our friend Dava Melton with Blessed 2 Cook talking about our upcoming Farm to Table Dinners! So proud. And excited. So honored to be a part of this community. All three dinners are SOLD OUT!!
Click HERE to check out the video!
Or copy the link below and paste in your browser:
http://www.wlos.com//news/features/news-13-this-morning/stories/local-bites-farm-table-912.shtml#.VZ280tm9LCS
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| One of the vintage table settings for our upcoming Farm to Table dinner summer series. |
Here are two recipes she did on the show and that guests will enjoy at the July dinner.
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Kale, Potato, and Roasted Garlic Salad w/ Honey
by Dava Melton - Blessed 2 Cook
Ingredients
SALAD:
2 lb Potatoes Diced
1 Bunch Kale, Stripped and torn into bite size pieces
5-6 cloves roasted garlic
1/2 lemon
2 tablespoon olive oil
1/2 teaspoon salt
DRESSING:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoon red wine vinegar
2 tablespoons water
3 tablespoon parsley
1/4 teaspoon chili powder
salt and pepper to taste
1/4 bunch flat leaf parsley, chopped
Instructions
SALAD:
Boil potatoes and cook till tender, about 7-8 minutes.Drain potatoes and rinse with cold water. Set drained potatoes aside in a medium bowl.
In a separate bowl strip kale from the stem and tear into bite size pieces.
Juice 1/2 lemon over the kale and add 1/2 teaspoon of salt and olive oil.
Massage kale with your hands until it appears blanched.
Add kale and roasted garlic to the potatoes.
Make the dressing below and add just enough to flavor the potato salad.
Adjust with extra salt and pepper if needed.
DRESSING:
Add all of the ingredients into a small bowl and whisk until combined.
http://www.wlos.com/community/features/carolina-kitchen/recipe_2698.shtml
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Blackberry BBQ
by Dava Melton - Blessed 2 Cook
Ingredients
2 cups blackberries
1/4 cup water
5-6 cloves roasted garlic
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon chopped rosemary and thyme
1 teaspoon chili powder
1/2 teaspoon salt and pepper
1/4 cup honey
1/4 up brown sugar
1/2 orange, juiced
Instructions
Bring the blackberries and water to a simmer in a sauce pan for 5 minutes.
Puree the blackberry water mixture in a blender for 30 seconds on medium high
Return blackberry mixture to the saucepan
Add all remaining ingredients except OJ
Simmer for 20 minutes stirring occasionally
Before serving add juice of 1/2 orange
Use some sauce to baste meats while grilling
Keep some sauce in the sauce pan to serve hot over meat.
http://www.wlos.com/community/features/carolina-kitchen/recipe_2697.shtml
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~~ Our first SOLD OUT dinner is this Saturday. AND the menu is amazing! ~~
~
Smoke
Signals Bread
with
Root
Bottom strawberry jam or Root Bottom garlic butter
~
Root
Bottom Salad
Lettuce,
Sunflower microgreens, purple cabbage microgreens, yellow carrots,
blackberries & Sunset
Valley Farm
Sweet Onion Dressing
~
Blackberry
BBQ & Dry
Ridge Farm Pork
Loin
~
Cucumber
salad, basil & garlic
Roasted
beets, sweet pea microgreens, Three
Graces Dairy goat
cheese
&
Sunset
Valley Farm balsamic
tarragon vinegar
Glazed
carrots with thyme & West Asheville honey
Deviled
Dry
Ridge Farm
eggs
with
spicy radish microgreens & mild purple cabbage microgreens
Roasted
potatoes with garlic & kale
~
The
Hop vanilla
ice cream and Root Bottom berries
~
All
vegetables, fruit, greens & flowers are grown on Root Bottom
Farm.
We
are dedicated to growing great organic food the old fashioned way. By
hand, with love and without chemicals. Thanks
so much for sharing this evening with us.
