Turkey Roulade
November 10, 2022

Week 130: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE Not everyone has large crowds for Thanksgiving and I have found this recipe to be a great addition to my holiday line up for a small gathering at Thanksgiving. This recipe is easily adapted to add your favorite stuffing items. One year I included prosciutto and always increase the amount of mushrooms! It is simple and delicious recipe with plenty of left overs! Enjoy! Email Gail

2022-11-15T17:55:07-05:00

Eggplant Soup
October 27, 2022

Week 128: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, LISA WALKER This recipe has been adapted from a Sunset Magazine recipe that I first cooked 22 years ago and is still in frequent rotation at my house! Half of my family hates eggplant, or at least they think they hate eggplant, but they love this soup! Little do they know, they eat eggplant more than they think as I find it to be a secret ingredient in many other recipes! This soup is really easy to put together and is packed full of healthy [...]

2022-10-31T16:08:58-04:00

Wild Mushroom and Caramelized Onion Shepherd’s Pies
October 20, 2022

Week 126:RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, MICHELLE ITZKOWITZA tasty twist on a classic dish, these hearty and filling pies are gluten free and vegetarian. They can even be made vegan with a few swaps. Try it in a 9-inch deep-dish pie plate for a full pie or as follows for individual pies. Enjoy! Email Gail

2022-10-26T17:30:21-04:00

Balsamic Chicken with Figs and Red Onion
October 13, 2022

Week 126: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE This Balsamic Chicken and Figs with Red Onion is a wonderful one-pan dish to serve in fall. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic sauce is sure to please anyone at your table! Email Gail

2022-10-18T20:04:31-04:00

Pork Chops with Apples
October 6, 2022

Week 125: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY This is a very old-fashioned recipe that is as delicious as it is simple (I say that a lot, I’m realizing!).  For FCTV I made it with fabulous pork chops on the bone from Bootstrap Farm Club—the sizzle when they hit the pan was great.  I used a Honeycrisp apple but you can use whatever you like.  With mashed potatoes and green beans, it was pretty retro meal, perfect for early October. Email Gail [...]

2022-10-11T17:04:30-04:00

Baked Apple Cider Doughnuts
September 29, 2022

Week 124: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, CEDITH COPENHAVER As the days grow shorter and the temperature drops, it’s time for apple cider doughnuts! I like this easy baked recipe which is simple to make at home in a muffin pan if you don’t like to fry. Enjoy! *Adapted from a New York Times recipe Email Gail

2022-10-05T05:53:04-04:00

Butternut Squash Lasagna with Cashew Cauliflower Béchamel
September 22, 2022

Week 123: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, MICHELLE ITZKOWITZ I simply love lasagna in the fall! The smell of sage, butter and squash wafting through my home brings the season in full force. Cut yourself a piece and curl up on the couch with a blanket as you savor autumn in a bowl. You can make a traditional béchamel sauce for this dish and it will come out the same. You can also add gluten free or regular noodles for a more traditional lasagna, as this recipe uses the butternut squash in [...]

2022-09-26T16:02:56-04:00

Seafood Paella
September 15, 2022

Week 122: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, LISA WALKER I recently received a paella pan for my birthday. I’ve never cooked paella before but have been really interested in trying it. I Googled “Paella recipe” and there are many variations out there using chicken, chorizo or sausage, shrimp, clams, mussels, lobster, and scallops or basically any type of protein you want to add. I chose a seafood paella recipe from a YouTube video by Joshua Weissman. What I found was that while at first glance it looks intimidating, it really is quite easy and [...]

2022-09-19T17:06:32-04:00

Grilled Cajun Shrimp
September 8, 2022

Week 121: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE This recipe is from one of Gail’s classes, modified slightly for my taste. I was looking for a balanced meal using Gail’s delicious Cajun Shrimp to be served with farro and roasted vegetables. The result was fantastic, and although summer has officially ended, we can still enjoy summertime fare on warmer fall days! Email Gail

2022-09-14T16:05:47-04:00

Norman’s Crêpes
August 25, 2022

Week 119: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, KIM COURCHESNE If you come to my house after dinner on any night of the week, you might be treated to delicious dessert crêpes. It’s become a family tradition to sit at our tiny kitchen island while my husband recreates his mother’s simple recipe over and over. We patiently wait our turn to receive a plate of yummy goodness (rarely eating them together) and adding our favorite toppings. My husband’s French-Canadian heritage always seems to dictate that he only spread a touch of good maple [...]

2022-08-30T17:21:30-04:00

Whole Wheat Blueberry Zucchini Muffins
August 18, 2022

Week 118: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, MICHELLE ITZKOWITZ These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping, you’d never guess they contain a vegetable! Try them fresh out of the oven with melted butter. YUM! Email Gail

2022-08-24T15:18:33-04:00

Blueberry Buckle
August 11, 2022

Week 117: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE With the prevalence of cooking shows and food apps, we may recall how recipes were shared prior to the 90s. As I searched for my favorite Blueberry Buckle recipe in my mother’s treasure trove of local recipe books dating back to the 80s, I found myself staring at The Pink Smock Provender illustrated by Karen Rinaldo with calligraphy by Sally Mavor. There are other contributors to this Falmouth Hospital Auxiliary endeavor, my mother included. Sometimes we overlook the best-shared recipes that have come from our friends [...]

2022-08-15T18:39:01-04:00

Jazzed Up Corn Muffins
August 4, 2022

Week 116: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY Sometimes you want easy, other times you want delicious. How about a combination? We made these in a class a few weeks ago and they were so good (and so easy) that I thought I should share them. They work well for an appetizer, if you make them in a mini-muffin tin, or offer them as a side dish with just about anything you might be serving from the grill. Also, they are rich enough that you don’t even need to think about [...]

2022-08-10T11:01:14-04:00

Easy Healthy(ish) Chocolate Mousse
July 21, 2022

Week 114: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, LISA WALKER I am finding so many great recipes today on Instagram, and this is no exception. Vegan food blogger Herbifoods (from Germany) turned me onto this super easy and versatile chocolate mousse. This can be made completely vegan if you use vegan chocolate but I use a dark chocolate. It’s delightful on its own or as my family likes as the filling in a graham cracker pie crust. I hope you give this a try and let me know how you like it! [...]

2022-07-29T09:23:52-04:00

Creamy Chicken Toscana
July 7, 2022

Week 112: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE This is a fantastic one-skillet dinner which was prepared by my daughter, Mary Claire on my recent trip to her home. I think she wanted to show me how to cook a healthful meal in one skillet, as my kids delight in calling me “Ten Pot Tara!” It is super easy, delicious and the ultimate comfort dish. As with any recipe, this is easily adapted, and although calls for ghee, I prefer to use butter. The measurements of ingredients can easily be increased [...]

2022-07-12T17:09:53-04:00

Blueberry Breakfast Cake
June 30, 2022

Week 111: RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY This Blueberry Breakfast Cake is custardy but light and packed with juicy blueberries. The texture is part clafoutis, part Dutch baby, and it's just right as the centerpiece for a fancy breakfast—or dessert—or part of a brunch table. It’s best warm, but it’s not bad straight from the refrigerator! Thank you, King Arthur Baking—another winner! Email Gail

2022-07-05T18:29:47-04:00
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