April 14, 2021

Week 52: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH! This week culinary instructor Kay Benaroch is sharing a recipe for Caponata that’s adapted from 365 Easy Italian Recipes by Rick Marzullo O’Connell. This classic Sicilian appetizer (or side dish) is a great way to sneak in more veggies would be perfect with a nice chunk of crusty bread! Email Gail


Spring Minestrone with Meatballs
April 7, 2021

Week 51: RECIPES OF THE WEEK FROM OUR CULINARY DIRECTOR GAIL BLAKELY! This spring minestrone is adapted from  One of the reviewers says “it’s so good I make it every week!”.  I agree.  It’s very simple and very, very delicious.  The original recipe calls for 6 ounces of ground chicken (try to get dark meat, if possible), but I find that the meatballs are so good that I have doubled the amount—they tend to disappear before being added to the soup if you are not careful. The pasta I like to use is called Fregola, and it’s available [...]


3 Holiday Side Dishes
March 31, 2021

Week 50: RECIPES OF THE WEEK FROM THE HIGHFIELD TEAM! This week the Highfield team (Gail, Lisa & Tara) have joined together to bring you a few different side dish options for your holiday meal. We believe you will find each one will bring a colorful addition to your table! I love pea salad in the spring and summer months, and a perfect side dish for your holiday meal.  It is quick, easy and always a crowd pleaser. There are many varieties out there and have adapted Mom on Time Out to my tastes and a reduced calorie diet.  I [...]


Pesto Baked Rigatoni
March 24, 2021

Week 49: RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR MICHELLE ITZKOWITZ I LOVE ANYTHING PESTO! This recipe has all of the ingredients for satisfying meal with elements of warmer weather that we can all welcome with open arms. Ingredients can be swapped out to make this easy dish gluten free, vegan, or both. For easier prep, you can toast the pine nuts or walnuts ahead of time– it also gives the dish a nuttier flavor. Recipe adapted from Email Gail


Chicken Stew with Prunes
March 17, 2021

Week 48: RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH This week's delicious stew recipe from Kay Benaroch is adapted from “Real Stew” by Clifford A.Wright and is perfect for cool spring evenings (or lunches!). It would be perfect served over couscous or enjoyed alone! If you prefer, the stew can be made with sweet potato instead of white potato or cubes of turnip or parsnip. Enjoy! Email Gail


Dirt Cake
March 10, 2021

Week 47: RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY – A PLAYFUL AND DELICIOUS DESSERT! This past week we celebrated the birthday of a very talented and kind gentleman, our own Landscape Director, George Chapman. What could be more fitting than a Dirt Cake, complete with worms and a shovel? The recipe is an old one, and rather retro at that. It can be made in a trifle dish or in a 9 by 13-inch pan, whichever you choose. It could be put into small (clean) flowerpots—it serves about 10. You could also use Golden Oreos and [...]


Baked Potato Soup
March 3, 2021

Week 46:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY – THE PERFECT COMFORT FOOD I came late to the party with this soup.  I have tried baked potato soup made by other people, and liked it, so I thought I would give it a whirl.  I was amazed at how good it was!  Depending on your garnishes, it can be strictly vegetarian, if you wish.  But I did the whole “loaded baked potato” version, using Kayem bacon, a new item in my supermarket.  Next time I served it, I sauteed some pancetta, and sprinkled that on [...]


Vegan Butternut Mac & Cheese
Feb. 24, 2021

Week 45:  RECIPE OF THE WEEK FROM CO-EXECUTIVE DIRECTOR LISA WALKER FEATURES VEGAN MAC & CHEESE I am not vegan, I’m not even vegetarian, but I am trying to reduce the amount of animal products my family and I consume. Sometimes it’s very easy to replace traditional foods with plant-based products, for example, burger night in our house now consists of Impossible Burgers or Beyond Burgers instead of beef burgers. I have also replaced the ground beef in our tacos and in our Bolognese with Beyond or Impossible beef – something that went completely unnoticed by my husband and children until [...]


The Best Shepherd’s Pie
February 17, 2021

Week 44:  RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE. Adapted from Food Network Kitchens These cold rainy days have put me in the mood for a bit of comfort food!  And, one dish that is always at the top of my list is Sheppard’s Pie.  Growing up, Sheppard’s pie was a staple in our home, and while I will fondly remember it as the ultimate comfort food, I thought it was time to update this traditional dish, and turned to the Food Network Kitchens. There are a few extra steps in this [...]


Chicken in a Bag
February 10, 2021

Week 43:  RECIPE OF THE WEEK SHARED BY DIRECTOR OF EXHIBITIONS & PROGRAMMING, JOANNE INGERSOLL Roasting a chicken in a bag has been a standby in my household for years. Because I have family members with multiple food allergies and cooking with many of my favorite ingredients cannot be included, this method has several benefits. First, there is no need for basting or tending to the bird while in the oven, leaving you time to do other things (like laundry, or help kids with homework). Second, the bag seals the herb and lemon flavors so every mouthful is moist [...]


Italian Chicken Vegetable Soup
February 3, 2021

Week 42:  RECIPE OF THE WEEK SHARED BY MEMBERSHIP MANAGER, KIM COURCHESNE FEATURES AN ITALIAN CHICKEN VEGETABLE SOUP (ADAPTED FROM WW.COM) As the weather gets colder, my family craves warm brothy soups. We especially love tasting ingredients like lemon juice and thyme in our dishes. The fresh seasonings smell wonderful and always brighten the meal. This Italian soup is brimming with healthy veggies and tastes delightful. It is my family’s go-to on Winter afternoons. For my soup, I enhance the original recipe (which is very forgiving) by adding another 6 cups of chicken broth. And I rarely use fat free [...]


January 27, 2021

Week 41:  This week's recipe is shared by Operations Manger, Keri Girts and features a Chai Layer Cake (adapted from The Little Epicurean). I made this recipe last week to celebrate our Director of Programs & Exhibitions, Joanne Ingersoll's birthday, and it tasted as good as it looked! I added fresh raspberries after icing the cake for a little pop of color and a little tartness to contrast with the sweet. The entire staff thought it was amazing! Email Gail


Black Bean and Sweet Potato Stew
January 20, 2021

Week 40:  RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER This has been in my “winter” stew rotation for over 25 years.  The recipe is adapted from Epicurious.  The recipe is vegetarian (vegan if you don’t top with sour cream or cheese!) and it is hearty enough on it’s own, however you can easily add a protein with a simple store bought rotisserie chicken shredded or cubed and added to the stew right at the end.  I also substitute jalepenos for the poblanos. Email Gail


Slice and Bake Cheese Straws
December 15, 2020

Week 38:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY These cheese straws make wonderful gifts as well as being a delicious addition to a cheese tray or cocktail buffet.  One of our volunteers, Karen Rawley, introduced them to us years ago and I still make them often.  This year I decided to add some cranberries to change it up a little, and everyone thought it was a great addition.  If you wish, you could also mix in a half cup of shelled pistachios when you add the cranberries. Email Gail [...]


Butternut Squash Sauce w/ Pasta
December 1, 2020

Week 36:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY This week’s recipe features pasta with a delicious butternut squash sauce– that you can make in just 10 minutes! This is such a simple sauce for pasta that it is almost elegant. Keep this “back pocket pasta” recipe for when you want to impress someone (else) or comfort yourself (or someone else). It’s the perfect comfort food for cold winter nights! Email Gail


Scallion Wrapped Asparagus
November 24, 2020

Week 35:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER Knowing this recipe would be posted a day before Thanksgiving I wanted to put something out for those that may be scrambling last minute to put something quick but beautiful on the table. With just 2 main ingredients and an adorable presentation, these little bundles of joy draw attention as if you put a lot of time and thought into it! Email Gail


Maple Roasted Delicata Squash
November 17, 2020

Week 34:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER While brainstorming for Thanksgiving side dishes, I knew I wanted to incorporate one of my favorite squash…delicata. They are so creamy and nutty and I love the look of the edible skin. One of my favorite veggies to roast are Brussel’s sprouts, so I added a couple other Thanksgiving worthy ingredients and I’m very happy with it! Hope you give it a try and feel the same way about it too! Email Gail


November 10, 2020

Week 33:  RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER I love this warm, one-skillet dish, especially on a cool, autumn morning when I have time for a leisurely breakfast. Although, you can’t go wrong serving it for brunch, lunch or dinner! Shakshuka is a North African and Middle Eastern dish made by simmering tomatoes, green bell peppers, onions, garlic and a few spices, then gently poaching eggs in the flavorful mixture. Scattering a 1/2 cup of fresh herbs over the top completes this attractive, vegetarian dish. Email Gail

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