Yield: 2 servings Cinnamon and cayenne bring out the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon add a lovely and light finish. Be sure to make a good choice when selecting your seafood using this handy guide. This dish is quick enough for a week night! Ingredients: 2 […]
Yield: Serves 4 (1/4-pound servings) This simple but delicious dish comes together in minutes. Enjoy! Ingredients: 1/4 cup olive oil 6 garlic cloves, peeled and sliced thinly 1 pound shrimp, peeled and deveined 1 teaspoon red chili flakes 1 teaspoon chopped fresh parsley Salt to taste Procedure: Heat the olive oil in a skillet or […]
Yield: 4 servings Roasting the onions brings out their mellow, sweet flavor. They make a perfect side for grilled chicken, shrimp, or a roast. Enjoy! Ingredients: 1 1/2 tablespoons olive oil 2 Vidalia (or sweet) onions, peeled, each cut into four 1/2-inch slices 2 ounces Gorgonzola cheese 1 tablespoon pine nuts 1 teaspoon chopped chives Procedure: […]
Yield: 4 servings This legendary dish, originally from The Silver Palate restaurant, is a complex combination of sweet and salty flavors. This version, served up at Three Stone Hearth, adds carrots to the mix – which I like a lot. Enjoy this simple but sophisticated dish with quinoa or brown rice and a mixed green salad. Ingredients: […]
Yield: 6-8 servings In Italian, minestrone means “big soup,” and this recipe delivers. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. Adding the parmesan rind to the broth infuses the soup with a subtle flavor. Enjoy! Ingredients: 2 tablespoons olive oil 2 tablespoons unsalted butter 4 cloves garlic, minced 2 […]
Yield: 6 servings This recipe is very versatile, so work with whatever you’ve got. You can substitute dried cranberries or raisins for dried currants; cilantro for parsley; pine nuts for almonds; peas for carrots – you get the picture. Serve this dish as a side for chicken or fish, and then enjoy it on its own […]
Yield: 6 servings This simple salad is best if you make it in advance and let it sit for a while, allowing the broccoli and apple to soak up the yummy goodness of the dressing. It’s quick, raw, crunchy, and super satisfying. If you like, you can add some raisins to the mix. Enjoy it as an […]
Yield: 2 1/2 cups This delicious dish is gluten-free, dairy-free, sugar-free, and packed with whole grains. Infused with orange zest, cardamom, cinnamon, and honey, it is best served warm, topped with toasted, sliced almonds. If you have leftover brown rice, this comes together very quickly. Just skip the section on preparing rice and add 2 cups of cooked rice […]
Yield: 24-27 mini-muffins or 12-15 muffins Each morning at Three Stone Hearth, right around 11:00 am, everyone in the kitchen breaks for tea. It’s a time when recipes are discussed, questions are asked, stories are shared, and laughs are had by all. Chef/owners, apprentices, interns, volunteers, and staff gather around a simple and wholesome spread of […]
Yield: 6 servings This salad, simply dressed, makes for a wonderfully fresh addition to any winter meal. Ingredients: 1 large ruby-red grapefruit or 3 blood oranges 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin 1 cup fresh Italian parsley leaves 1/4 cup fresh mint leaves Extra-virgin olive oil Sea salt flakes Procedure: Cut […]
