Feta and Vegetable Frittatas
July 28, 2021

Week 67: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, CEDITH COPENHAVER! Colorful and tasty, these bite-sized treats make a great addition to a summer afternoon brunch or picnic. They are easy to make and can even be frozen to enjoy later. Enjoy! This recipe is adapted from a Weight Watchers recipe. Email Gail


Sabich Sandwiches
July 21, 2021

Week 66: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ! Probably the most famous of Middle Eastern sandwiches is the falafel sandwich–several fried falafel balls served inside a pita pocket, topped with a chopped tomato and cucumber salad and drizzled with tahini. But equally popular in the region (although somewhat less known outside of it) is the sabich sandwich. It’s an Iraqi-Israeli creation that features fried eggplant and hard-boiled eggs stuffed into a pita pocket along with chopped tomatoes and cucumbers, hummus, tahini, and an amba (mango) sauce. Amba, a sauce made from [...]


Vanilla Sugar Cookies
July 7, 2021

Week 64: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY! I made these for the Fourth of July and they literally disappeared before I could get a photo. I think they would be terrific rolled in sparkling sugar, but I only had patriotic jimmies for the holiday.  Try them! From the King Arthur Baking website:  “These cookies have a unique and irresistible texture: a little crisp at the edges, with a soft, sandy center that melts in your mouth. Every bite is a perfect balance of butter and vanilla; hints of both almond and [...]


Lemon Cupcakes w/ Blackberry

Buttercream, June 30, 2021

Week 63: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, KERI GIRTS! These cupcakes taste as good as they look, and they are the perfect dessert for summertime! Make them ahead and enjoy them after a backyard barbecue with friends-- they will definitely be a crowd pleaser!  Recipe is courtesy of Tide & Thyme Email Gail


Chilled Watermelon Soup,
Gazpacho Style June 16, 2021

Week 61: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR MICHELLE ITZKOWITZ! This watermelon soup is a cold, refreshing, and sweet-savory summer soup that is prepared in gazpacho style. It means blended raw without straining and serve chilled. This soup will surely cool you down on a hot summer day! Adapted from My Pure Plants Email Gail


Thai Fish Cakes (Tod Man Pla)
June 9, 2021

Week 60: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH! This week’s recipe features a Thai take on fish cakes or Tod Man Pla. Whether it’s an appetizer or a main dish, fish cakes are the perfect way to celebrate summer on Cape Cod! This Thai version of fish cakes features a little spice courtesy of Sriracha and is perfect with a sweet chili sauce or cucumber dipping sauce. Email Gail


June 2, 2021

Week 59: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY! People always seem to appreciate a new and different salad idea.  Here’s one I did in class at Highfield, and it was so good I repeated it in The Enterprise.  It is as delicious as it is appealing.  If you can get local strawberries, by all means use them in this recipe!  The trick here is to use freshly grated Parmesan cheese, and toss it with the orzo just after draining it, so it melts into the pasta.  Baby spinach leaves work well here, but if you can only [...]


Gin & Tonic Salmon Flambe
May 19, 2021

Week 57: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER! Let me first start by saying this picture is not truly representative of this recipe, it just so happened to be the only still shot I had when I first started making the recipe 5 years ago.  I am happy to say my flambe techniques have greatly improved! This recipe has been adapted from the Bluefish Flambe recipe in New England Open House Cookbook by Sarah Leah Chase. This original recipe calls for bluefish, but I have found that most people “think” they [...]


Quick Pickled Red Onions
May 12, 2021

Week 56: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER! I love pickles and anything that is pickled – pickled carrots, pickled jalapeños, pickled beets, you name it even pickled herring! My local Farmer’s Market would sell gourmet pickled onions for $6.00 a jar…a small jelly jar. Not wanting to put my family into financial ruin with my pickled onion habit I set out to make my own pickled onions, not knowing at the time just how easy it would be. These onions can be whipped up in 5 minutes and enjoyed within the [...]


Carrot Peasant Bread with Raisins &
Pumpkin Seeds April 28, 2021

Week 54: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY! Years ago, Jim Lahey, who turned the world of bread baking upside down in 2006 with his no-knead bread technique, published a book called, quite simply, My Bread. Lahey added carrot juice to one of his recipes, which I thought was a great idea.  Over the years, I have used his technique when teaching my bread workshops, then turned to a more streamlined version of bread baking.  By streamlined I mean that you can turn out delicious bread in under two hours, rather than twenty four.  Making this [...]


Easy Marinated Tofu Sushi
April 21, 2021

Week 53: RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR MICHELLE ITZKOWITZ! Growing up, I had an aversion to fish. Often times, family events had a full fish on the table, eyes and all! I do think this was when I became a vegetarian and for the most part, haven’t looked back. When the sushi craze started in the 80’s/90’s, I wasn’t really interested in trying it. All I could think of was the poor fish lying on the table. Much to my surprise, I found out that you can get vegetarian sushi! I now can order and even [...]


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 Epicurious.com.  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 pinchofyum.com 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

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