Category: Recipe

29 May 2026
Recipe Cassidy Harvey 0 comment

Garlic Scape Pesto

Garlic Scape Pesto

This garlic scape pesto is a fresh, flavorful way to use seasonal garlic scapes. Blended with Parmesan cheese, walnuts, olive oil, and lemon juice, it creates a bright, savory sauce that pairs well with pasta, steak, chicken, or sandwiches. Extra pesto can also be frozen for easy use later in the season.
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Ingredients
  

  • 1 cup Garlic Scapes, cut into 2-inch pieces
  • 1/2 cup Grated Parmesan Cheese
  • 1/3 cup Walnuts
  • 1/3 cup Olive Oil
  • 1 Tbsp Lemon Juice
  • Black Pepper to taste

Instructions
 

  • Gather ingredients together. Remove any woody ends from the scapes and the flower bud.
  • Add garlic scapes, Parmesan cheese, walnuts, lemon juice, and black pepper to a food processor. Pulse mixture until broken down.
  • With the processor running, slowly add olive oil until blended.
  • Serve by adding a small amount of pesto to cooked pasta. Pesto is also a flavorful addition for serving with steak, chicken, or sandwiches.
  • Extra pesto can be frozen in and ice cube tray. Once frozen, the pesto can be stored in a freezer safe container.
29 Apr 2026
Recipe Cassidy Harvey 0 comment

Grilled Chuck Roast

Grilled Chuck Roast

This grilled chuck roast is marinated in a simple blend of garlic, balsamic vinegar, olive oil, and spices, then cooked over high heat for a flavorful, tender result. Sliced thin against the grain and finished with flaky sea salt, it’s a straightforward way to prepare a hearty cut of beef with rich, balanced flavor.
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Ingredients
  

  • 4 Cloves of Garlic
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Fresh Ground Black Pepper
  • Chuck Roast approx. 2 lbs. about 1 1/2" thick
  • Flaky Sea Salt

Instructions
 

  • Whisk together in a large bowl: garlic, vinegar, oil, Kosher salt, and black pepper.
  • Add chuck roast and turn to coat. Refrigerate in the marinade. Turn the roast halfway through marinading. The roast should be marinaded between 12-24 hours.
  • Preheat grill for medium-high heat. Allow to heat for 5 minutes before adding roast. Grill the chuck roast, turning every 5 minutes, until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, and 135-140°F for medium. The cooking time should be approximately 20-30 minutes.
  • Transfer meat to a cutting board. Allow the roast to rest for 10 minutes. Thinly slice against the grain. Season with flaky sea salt before serving.
31 Mar 2026
Recipe Cassidy Harvey 0 comment

Osso Buco

Osso Buco

This traditional osso buco brings out the full richness of beef shank through slow braising and layered flavors. The meat is seared, then simmered with vegetables, red wine, tomatoes, and fresh herbs until fork-tender. The result is a deeply savory, comforting dish with a rich sauce, perfect for serving over pasta, mashed potatoes, or rice.
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Ingredients
  

  • 3 Tbsp vegetable oil
  • 1 Tbsp all-purpose flour
  • 2 lbs beef shank
  • 2 carrots, diced
  • 1 onion diced
  • 2 to 3 stalks celery, sliced
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • 14 oz crushed tomatoes
  • 2 cups red wine
  • 1 cup beef broth or water
  • 2 to 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tsp dried oregano
  • Sea salt and black pepper

Instructions
 

  • Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.
  • Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.
  • In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.
  • Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.
  • Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.
26 Feb 2026
Recipe Cassidy Harvey 0 comment

One-Pot Chorizo Pasta

One-Pot Chorizo Pasta

This simple one-pot pasta combines chorizo sausage, marinara sauce, and fire-roasted tomatoes for a rich, savory dish. Everything cooks together in a single pot, allowing the pasta to absorb the bold flavors of the sauce.
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Ingredients
  

  • 1 lb Chorizo Pork Sausage
  • 26 oz jar Greenacres Marinara Sauce
  • 14.5 oz Fire-roasted Diced Tomatoes
  • 2 cups Water
  • 2 cups Chicken Broth
  • 12 oz Rigatoni Pasta, or similar pasta
  • 1 teaspoon Salt
  • 1 teaspoon Italian Seasoning
  • ¾ teaspoon Garlic Powder
  • ¼ cup Shredded Parmesan Cheese
  • Fresh Parsley, minced (optional garnish)

Instructions
 

  • Cook chorizo in a large pot over medium-high heat until browned and slightly thickened.
  • Stir in marinara sauce, fire-roasted tomatoes, salt, Italian seasoning, and garlic powder.
  • Add pasta, chicken broth, and water. Ensure the pasta is mostly covered with liquid and bring to a boil.
  • Reduce heat to a simmer, cover, and cook 12 to 15 minutes until pasta is al dente.
  • Remove from heat and stir in Parmesan cheese.
  • Garnish with fresh parsley before serving, if desired.

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