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dinner s done dinner s done personal chef rich baringer waxing poetic about food eating cooking and lots of other stuff want to find more information about dinner s done personal chef service call 215 804 6438 email dinnersdonepa comcast net visit www dinnersdonepa com sign up for my monthly e newsletter click here comments are always welcome let me know what you think thursday august 28 2014 grilled watermelon wedges with balsamic reduction here s one last recipe from my blooming glen farm demo last week and this one is probably the most unusual of the ones i made that day but it was also the one that was completely scarfed up by samplers i love grilling fruit i think it really brings out flavors that you might miss from the raw fruit watermelon is no exception you just have to make sure that you don t grill it for too long or it will get pretty mushy if you missed it click here for a grilled cantaloupe and peach recipe from my demo in july this dish has that sweet and salty thing going on which i love and i think you ll love it too it will be the talk of your picnic grilled watermelon wedges with balsamic reduction serves 4 6 you can cut up the watermelon to serve as a salad if you wish i like serving it in wedges as an interesting finger food ingredients 2 1 2 lb watermelon preferably seedless 1 4 cup balsamic vinegar vegetable oil kosher salt 1 2 cup feta cheese or goat cheese pepper extra virgin olive oil optional in a small saucepan bring vinegar to a simmer over med high heat cook until reduced to a thick syrup set aside preheat grill to high cut watermelon into half moon slices brush both sides of melon with oil clean and oil the grill grates grill watermelon about 2 min per side or until grill marks appear transfer to a plate and season with salt when cool cut into smaller wedges place wedges on a platter drizzle with balsamic reduction and sprinkle with crumbled cheese finish with pepper and a little extra virgin olive oil if you wish posted by chef rich at 3 39 pm 1 comment labels blooming glen farm grilling recipes watermelon wednesday august 27 2014 grilled zucchini salad with roasted tomato vinaigrette zucchini it s one of those veggies that just seems to come at you non stop through the whole summer you can saute it bread it and fry it make muffins or bread even make pickles out of them you have to be fairly creative to come up with different ways to make zucchini without getting into a rut well at my blooming glen farm demo last week i made a delicious dish using zucchini and the wonderful tomatoes and herbs that are available now this should help you out of that zucchini rut and it doesn t get much better when you use farm fresh veggies grilled zucchini salad with roasted tomato vinaigrette adapted from hot and sticky bbq by ted reader serves 8 ingredients 6 plum tomatoes 5 tbsp extra virgin olive oil 4 tbsp balsamic vinegar divided 1 tbsp garlic chopped 1 tbsp oregano chopped salt and pepper 4 zucchini sliced lengthwise into 1 2 thick slices 1 large sweet onion sliced into 1 2 thick slices 1 4 cup basil chopped 2 tbsp parmesan cheese grated preheat grill to medium high clean grill grates place tomatoes on grill reduce heat to medium and roast turning occasionally 10 15 min or until charred and tender they will be soft and the skins will split remove from grill and let cool remove skins and place tomatoes in food processor to the tomatoes add 3 tbsp oil 2 tbsp vinegar garlic and oregano pulse until smooth season with salt and pepper to taste set aside place the zucchini and onion on a sheet pan or in a large bowl toss with 2 tbsp oil 2 tbsp vinegar and salt and pepper to taste oil grill grate and grill vegetables for 10 15 min or until tender and slightly charred remove and let cool slightly chop into bite sized pieces transfer zucchini and onion to a bowl add vinaigrette toss and season to taste garnish with basil and parm posted by chef rich at 2 45 pm no comments labels blooming glen farm recipes salads tomatoes zucchini tuesday august 26 2014 swiss chard with pine nuts and raisins when i do demos at blooming glen farm people often ask what to do with swiss chard my old standby is just to saute it with some onion and garlic it s really good that way but for my demo last week i wanted to find a different way to prepare chard i found an interesting idea in an old cooking light magazine that i tweaked a little bit and it came out great it s a raw preparation the leaves marinate to tenderize a little bit it s very summery fresh tasting and doesn t heat up your kitchen even kids will like it my son jake who isn t crazy about cooked greens really loved it swiss chard with pine nuts and raisins adapted from cooking light magazine serves 4 ingredients 1 1 4 lb swiss chard leaves removed stems reserved for another use 2 tbsp lemon juice 1 1 2 tsp extra virgin olive oil 1 2 tsp salt 1 8 tsp pepper 1 2 cup raisins 2 tbsp pine nuts toasted slice the chard leaves crosswise into very thin shreds place in a large bowl whisk together the juice oil salt and pepper drizzle over the chard and toss add raisins and nuts toss to combine let stand about 15 min before serving posted by chef rich at 8 41 am 1 comment labels blooming glen farm chard recipes salads monday august 25 2014 tomato pine nut and arugula pesto pasta here s another recipe i made for my demo at blooming glen farm last week i ve made this dish for a number of clients and it s always a big hit it s really easy and when you use fresh ingredients so tasty by the way congratulations to tom tricia and all the folks at blooming glen farm for becoming certified organic it s a lot of work to get that designation way to go back to the food this pesto is great with pasta although you could even use it as a sauce for grilled meat it stands on its own really well but feel free to add some grilled chicken or as i did in the photo below some italian sausage enjoy tomato pine nut and arugula pesto pasta from america s test kitchen quick family cookbook serves 4 ingredients 12 oz cherry tomatoes 3 4 cup arugula 1 oz parmesan cheese grated about 1 2 cup 1 4 cup pine nuts toasted 1 small pepperoncini stemmed seeded and minced 1 garlic clove minced 1 1 4 tsp lemon zest 1 tsp lemon juice salt and pepper pinch red pepper flakes 1 3 cup extra virgin olive oil 1 pound pasta cook pasta al dente according to package directions process tomatoes arugula parm pine nuts pepperoncini garlic 1 tsp salt and pepper flakes in a food processor until smooth 30 60 seconds scrape bowl as needed with processor running slowly add oil until incorporated transfer to a bowl and season with salt and pepper to taste toss in the pasta and serve posted by chef rich at 1 44 pm no comments labels blooming glen farm pasta pesto recipes friday august 22 2014 tomato pineapple salsa another fun demo day at blooming glen farm on august 19 so you know what that means more recipes to share with you the first was probably the most popular all day and the simplest chop squeeze stir serve gotta love it yes it s another salsa but there s a little tangy twist from fresh ginger in this one it s really great as a dip with tortilla chips but try it as a condiment for grilled fish and meat oh yeah tomato pineapple salsa makes about 2 cups ingredients 2 cups tomato diced 2 3 cup pineapple diced 1 small jalapeno or other hot pepper minced or more to taste 1 tbsp lime juice or more to taste 1 tbsp cider vinegar 2 tsp ginger grated 2 tbsp cilantro minced salt and pepper combine all ingredients in a bowl serve posted by chef rich at 5 29 pm no comments labels blooming glen farm pineapple recipes salsa tomato thursday july 31 2014 cucumber salad with chile mint and basil here s the last recipe from my demo last week at blooming glen farm this one is probably my favorite i just love the flavors that are in it it s kind of a thai type of thing going on sweet sour spicy i actually made this for one of my clients today you ll love it too oh and if you like these recipes check back after my next bgf demo on august 19 i ll be posting more but for now enjoy this crisp and fresh salad perfect for a side with some grilled meat i used kirby cucumbers at the farm they re the smaller ones used to make kosher dill pickles they have very small seeds so i didn t seed them if you re using the larger slicing cucumbers you ll want to seed them to get rid of a lot of water and the tough seeds i also left out the peanuts at the farm due to allergy concerns cucumber salad with chile mint and basil adapted from cook s country magazine serves 4 ingredients 4 cucumbers or 8 if using the smaller kirby variety peeled halved lengthwise seeded and sliced thinly 1 3 cup white wine vinegar 1 tbsp lime juice 2 tsp vegetable oil 1 1 2 tsp sugar 1 tsp salt 1 8 tsp pepper 1 tbsp fish sauce 2 hot peppers thai bird chiles or jalapenos for example seeded and minced 1 4 cup mint chopped 1 4 cup basil chopped 3 tbsp peanuts toasted evenly spread cucumber slices on a paper towel lined baking sheet refrigerate while preparing dressing bring vinegar to a simmer in a small saucepan over med low heat cook until reduced to about 2 tbsp 4 6 min transfer vinegar to a large bowl and set aside to cool to room temperature about 10 min when cooled whisk in lime juice oil sugar fish sauce chiles salt and pepper when ready to serve combine cucumbers mint and basil with the dressing let stand 5 min then retoss and sprinkle with peanuts posted by chef rich at 3 10 pm no comments labels blooming glen farm cucumbers recipes salads wednesday july 30 2014 grilled cantaloupe and peach salad i love grilled fruit grilling brings out the sweetness and really intensifies the flavors you don t have to grill fruit for very long in fact too long and they ll get too mushy this salad that i made at my blooming glen farm demo is a nice mix of flavors and textures i used lettuce at the farm since spinach and arugula weren t available and it was great but the spinach and arugula add even more variety to the flavors grilled cantaloupe and peach salad adapted from cooking light magazine serves 6 ingredients 1 tbsp soy sauce 3 4 ripe peaches pitted 3 tbsp lime juice 3 tbsp honey 1 tbsp canola oil 1 4 tsp garlic minced 1 8 tsp kosher salt 3 cups baby arugula about 3 oz 3 cups baby spinach about 3 oz 1 2 cup celery thinly sliced 1 2 cup red onion thinly sliced 1 4 tsp pepper 1 cantaloupe seeded and cut into 6 wedges 3 tbsp walnuts chopped and toasted preheat grill to medium high clean and oil the grate place peaches cut side down on grill grill for 2 3 min or until starting to get grill marks and flesh is starting to soften rub more oil on grill grates and place cantaloupe slices on grill for about 1 2 min per side or until starting to get grill marks and flesh is starting to soften in a small bowl whisk together soy sauce lime juice honey oil garlic and salt combine arugula spinach celery onion and pepper in a large serving bowl remove melon from rind and dice into bite sized pieces dice peaches as well toss with greens drizzle with dressing to taste posted by chef rich at 1 38 pm 1 comment labels blooming glen farm fruit recipes salads summer cooking vegetables older posts home subscribe to posts atom search this blog followers dinner s done posts atom posts all comments atom all comments about me chef rich hi i m rich baringer chef owner of dinner s done personal chef service i live in blooming glen pa with my wife mary beth my son jake ophelia our cat for more information about my services check out my website listed at the top of this page view my complete profile rich mb jake that s us during our last trip to acadia nat l park blog archive 2014 19 august 5 grilled watermelon wedges with balsamic reduction grilled zucchini salad with roasted tomato vinaigr swiss chard with pine nuts and raisins tomato pine nut and arugula pesto pasta tomato pineapple salsa july 5 april 1 march 5 february 2 january 1 2013 37 december 1 november 1 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