Lake Martin Magazine

Delicious!

4 venison loin steaks 2 sweet potatoes 6 parsnips and milk to cover 10 Brussels sprouts   For the sweet potatoes, pre-heat oven to 400 degrees while you peel and dice the sweet potatoes. Drizzle peeled potatoes with olive oil. Season with salt and pepper, place on a roasting pan and roast in oven for [...]

1 Bunch of Jumbo Green Asparagus, ½ Cup Vegetable Stock, ½ Cup Fat Free Buttermilk, 1 Cup Heavy Cream, Handful of Spinach

  Olive Relish 1/2 cup chopped green olives with pimento 1/2 cup chopped black olives 1/2 cup small diced celery Zest of one lemon Juice of one lemon 2 cloves of garlic minced 1 tablespoon dried Oregano 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil Place all in a bowl and mix [...]

This is a great salad and it is a great way to eat local. If you have some hearty lettuces in your garden they will work fine; if you don’t have a pear tree you know someone who does. I like to use Rex Bibb and Lolarosa lettuce, both of which can be purchased from Oakview Farms in Wetumka.

Bonnie Jones has been supplying the best restaurants in Alabama with heirloom tomatoes and other vegetables for as long as I can remember so when she called me to find out if I could use some tomatoes it was a no-brainer – yes!

One of our wonderful chefs also has a very green thumb and grows an array of different vegetables that we are lucky enough to be able to feature here at SpringHouse.

Bruschetta is an appetizer from central Italy that dates back to at least the 15th century. In its simplest form, bruschetta consists of roasted bread rubbed with garlic and topped with extra virgin olive oil, salt and pepper.

Farm Egg Vinaigrette 2 farm eggs (regular eggs may be substituted) 1 lemon 1 teaspoon whole grain mustard 2-3 sprigs of fresh dill 2 tablespoons white vinegar Splash of Champagne vinegar 4 tablespoons of extra virgin olive oil To boil the eggs, place raw eggs in the bottom of a medium saucepan. Cover with 1 [...]