Posts by Amanda Love
Amanda Love cooks @ 2011 TOFGA conference
This year was my 4th time(!) to cook for this annual conference promoting organic food production systems in Texas… Cooking for this crowd has been one of the most fulfilling experiences of my life. To be amongst people that truly appreciate quality food and to get to cook with it too – wow, this is a very special experience. There is something very profound that happens when a group of people eat the same meal together and they know the cook loves them and is putting true love into their meal…Thank you, TOFGA, for inviting me back year after year to cook for this conference. May the next one be the best yet. Go Mesquite, 2012!
Read MoreOsso Bucco – Slow Braised Grassfed Veal or Beef Shanks
This is a warming winter dish and perfect to serve for a romantic Valentine’s meal. Osso Buco is traditionally made with veal shanks. You can, however, use this recipe with great success with regular beef shanks, or any beef or veal stew meat as well. Use 2-2 ½ pounds of stew meat. Make sure to…
Read MoreShrimp Ceviche Recipe (served famously at Weston Price 2010!)
This is one of my favorite dishes to eat all year long. Though some may consider it a warm weather dish, I love to eat it in the winter too as it makes me feel so good. This is a safe way to eat animal products raw and still get the nutrients you normally lose…
Read MoreWild Salmon Fish Cakes with Dill & Lemon Caper Creme Fraiche
Though I normally feature foods in these recipes that I can source in my local area, I have decided to make an exception this month as it is salmon season and salmon is a food worth making an exception for. This fish is especially nutrient dense as it contains high energy protein and rich fats…
Read MoreAlaskan Halibut with Lemon & Artichoke Hearts
Since you can not get fresh halibut all year long in your local markets, you can order this fish frozen over the internet and have it delivered. It’s not ideal (not local) but I’m thankful for the option to choose. I endorse Vital Choice because they have a superior standard for quality. Their fish are tender and amazingly yummy.
Read MoreRoasted Sweet Potato Ginger Soup
Man must have been very excited the first time a sweet potato rolled over into the fire. A once hard tubor became soft and sweet. What a discovery! Sweet potatoes or yams are grown all over the world, but mostly are grown in the tropics, Africa and in the Deep South of the USA. There…
Read MoreEggplant Summer Squash Parmigiana
This is a great recipe for the late summer when you still have all these garden vegetables on hand. What on earth are you going to do with them all? Eggplant and tomatoes and squashes, oh my! Well, don’t despair; this recipe will put them to good use. And it is a different twist on…
Read MoreSweet Corn Fritters with Mango Avocado Salsa
Fresh, sweet corn is one of the delights of summertime – the only time when you can get it truly fresh. This amazing food is technically a grass and at one time expressed itself in hundreds or thousands of different varieties. Today, thanks to corporate agri-business companies like Monsanta and their GMO seeds, we have…
Read MoreSkillet Apple Pie
This simple all American dessert has sort of that elegant, yet rustic look like you meant for it to be a little messy and imperfect looking. You sauté the apple slices in a skillet and then simply drape the piecrust overtop and place in the oven. It is the perfect dish to bring along to…
Read MoreHow to Roast a Chicken
Roasting a chicken is something every cook should know how to do. It may seem intimidating at first, but it really is easy once you get the hang of it. I am going to give you the formula for making it work every time. But, first, let us talk about quality. Not every chicken is…
Read MoreLiver Lovin’ Spring Beet Salad (The Beet Naysayer Challenge)
I am publishing this recipe for all of you Beet Naysayers out there who think you don’t like beets. I challenge you to try this recipe and then tell me how you feel about beets! This recipe makes beets taste so delicious that I had about 20 people come up and tell me that they thought they never liked beets, but this dish changed their mind…
Read MoreImmune Boosting Garlic Soup
This soup may be a very exciting discovery for you. After preparing it you may say, “All along I could have thickened soups with eggs!?” Yes, I say, you can! I bet you will now add this egg mixture to all kinds of brothy soups. It is a great way to transform a simple broth into something just a little more, well, let us say, elegant.
Read MoreCoq au Vin
Coq au Vin is a classic French dish. It literally translates to “Chicken with Wine”. The process – relatively simple. The results – utterly gourmet, tender and mouthwatering. Chicken browned and then braised in a red wine sauce. The red wine reduces, chicken becomes tender, the result…pure yum! I have changed this dish just a…
Read MoreAmanda Love cooks for TOFGA 2010 Conference
Amanda Love cooked for 250 people who attended the 2010 Texas Organic Farmers and Gardeners Association Conference. What was on the menu? Loncito’s Lamb Shanks slow braised in Red Wine, Polenta with Sloan Creek Farms Pork Meatballs with Marinara Sauce, Garlic Rosemary Mashers, Bryd Creek Pecans with Beet Salad, Organic Baby Greens Salad, Heritage Farm Rolls with butter and Apple Pecan Crisp with Whip Cream. Oh, and Soothin’ Infusion on tap, of course! It was a feast to be remembered!
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