Beef Tenderloin with Brandied Cherries and Peas
Beef Tenderloin with Brandied Cherries and Peas By Brud Holland Makes 6 Six 4-ounce beef tenderloin steaks 1/2 cup brandied cherry juice* Kosher salt, to
what’s in season
Apricot and Roasted Bell Pepper Bruschetta
Apricot and Roasted Bell Pepper Bruschetta By Amy Maltzan 1 red, orange or yellow bell pepper 3 small apricots, pitted and diced 1 garlic clove,
The Sparkling Hedonia Cocktail
The Sparkling Hedonia Cocktail By Brud Holland Think of this as the FLX version of a Mimosa: A delicious wine cocktail made with a blend
Strawberries and Oatmeal Cream
Strawberries and Oatmeal Cream Recipe and photo by Brud Holland I was looking for a Riesling that paired with the subtle flavor of oatmeal, honey
Oven-Roasted Asparagus and Goat Cheese “Melt”
Oven-Roasted Asparagus and Goat Cheese “Melt” Recipe and photo by Brud Holland When I’m thinking light lunch, I really mean light lunch. This is an
Beans and Greens
Beans and Greens Recipe and photo by Brud Holland Beans and greens can be made just about any time of year with whatever greens happen
Smoked Trout “Benedict”
Smoked Trout “Benedict” By Brud Holland This time of year, I’ll make up any excuse to have a version of Eggs Benedict. Hands down, it’s
Potato Bites with Smoked Trout
Potato Bites with Smoked Trout By Brud Holland If I’m not wrapping bacon around potatoes or making them into hash, I like to turn them
Crusted Chèvre with Watercress Aioli
Crusted Chèvre with Watercress Aioli From McGregor Vineyard and Winery 1-2 teaspoons grapeseed oil (olive oil works as well) 1/3 cup panko bread crumbs 1/3 cup
Honey Smoked Trout
Honey Smoked Trout By Brud Holland I’ve always loved the salty-sweet flavors that you get from a 50/50 salt and sugar cure mixture. Add a
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