Recipes Archives - Edible Blue Ridge

Feb 06

Spring Chicken Quarters with Grilled Artichoke Salad

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Spring Chicken Quarters with Grilled Artichoke Salad and Herbed Lemon Wine Sauce Recipe by Matthew Tolbert, The Serendipity Chef, Pulaski Jump to Recipe Ingredients For the Chicken: 2 chicken leg...

Feb 03

Maple Glazed Red Cabbage with Turnips & Sausage

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This one-pot meal can be thrown together on a busy weeknight, is full of local goodness and easily reheated the next day. Recipe by Lisa Archer, Roanoke Jump to Recipe...

Jan 06

Sautéed Mushrooms with Herbs

By lisa Recipes No Comments

This versatile dish can stand alone as a fortifying side or you can serve it spooned over creamy grits, atop grilled steak or folded into pasta or a soft scramble...

Jan 06

Making & Taking Stock

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WORDS | Christina Nifong ILLUSTRATION | Maggie Perrin-Key Jump to Recipe As the angle of the light begins to shift, the cherry leaves pile onto the sidewalk, and apples arrive...

Dec 18

Mulled Wine

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If the winter holidays have an aroma, it may just be mulling wine over a warm stove. With holiday spices of cinnamon, citrus, nutmeg and clove, this drink will facilitate...

Dec 13

Red Velvet Cookies

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Recipe by Lisa Archer, Roanoke Jump to Recipe Ingredients Makes 2 dozen cookies 1 3/4 cups flour 1/4 cup cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons...

Dec 13

Molasses Ginger Cookies

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Recipe by Lisa Archer, Roanoke Jump to Recipe Ingredients 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/8 teaspoon...

Nov 25

Focaccia

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Recipe by Chef Aaron Gardner, Gardner's Harvest Jump to Recipe Ingredients 800 grams bread flour or all-purpose flour (about 6 cups) 600 grams warm water (about 3 cups) 24 grams...

Nov 22

Smoked Pork Tenderloin

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For me, a summer weekend means hot days with sizzling meats on the grill, fresh fruits and vegetables, and refreshing beverages, which have all been locally sourced. Today, I am...

Nov 22

Rustic Pork Rillettes

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- Recipe by Elliot Orwick, Yard Bull Meats, Roanoke Ingredients 2 pounds pork shoulder cut into 1" cubes 2 pounds pork belly, skin-off, cut into 1" cubes 6 sprigs fresh...

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Recipes

Spring Chicken Quarters with Grilled Artichoke Salad

Maple Glazed Red Cabbage with Turnips & Sausage

Sautéed Mushrooms with Herbs

Making & Taking Stock

Mulled Wine

Focaccia

Smoked Pork Tenderloin

Rustic Pork Rillettes

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