Grilled Chicken with Lemon, Garlic, and Oregano




  • 1/4 cup fresh lemon juice

  • 1/4 cup finely chopped fresh oregano

  • 2 tablespoons minced garlic

  • 2 tablespoons kosher salt

  • 2 teaspoons black pepper

  • 1/3 cup olive oil

  • 12 whole chicken legs (7 lb)

  • 8 chicken breast halves with skin and bones (8 lb)

  • 5 lemons, cut crosswise into 1/3-inch-thick slices


Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

To cook chicken using a gas grill:

Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.

Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.

Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

If you aren’t able to grill, chicken can be roasted, skin sides up, in 2 shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans halfway through baking, until skin is crisp and chicken is cooked through, about 40 minutes total. Lemon slices can be grilled in a well-seasoned ridged grill pan.

Call me to order a chicken to make this recipe!!

Chunky Cauliflower Soup

From Broccoli and Company


  • 1 tbsp canola oil

  • 1 small bay leaf

  • 1/4 cup minced onion

  • 2 tbsp butter

  • 1 medium carrot finely grated

  • 1/3 cup flour

  • 1/2 cup minced celery

  • 2 1/4 cup milk

  • 2-3 cups cauliflower florets

  • salt and pepper

  • 2 tbsp minced parsley, divided

  • 1/4 cup sour cream

  • 4 cups chicken broth

  • 1/4 cup plain yogurt

  • 1/4 tsp herb seasoning


Heat oil in a large saucepan, add onions, and sauté until limp. Add carrot and celery; sauté five minutes. Turn heat to low, add cauliflower and 1 tbsp of the parsley. Cover and cook 15 minutes, stirring occasionally. Stir in broth, herb seasoning, and bay leaf. Cover and continue to cook over low heat. Melt butter in medium saucepan, stir in flour, and cook until bubbly. Slowly add milk, stirring constantly to prevent lumps; cook until thick and smooth. Stir into cauliflower mixture. Season to taste with salt and pepper; simmer 15-20 minutes stirring frequently. Remove bay leaf. Fold in sour cream and yogurt and reheat to just under a boil. Sprinkle with the remaining tablespoon of parsley.

Chicken Roasted with Garlic and Rosemary

From Madison Herb Society Cookbook


  • 1 roasting chicken

  • 1/2 cup dry white wine

  • 1 heaping TBSP dried rosemary

  • pinch of salt and pepper

  • 1 1/4 cup chicken broth

  • 20 or more cloves of garlic with skins on


Place chicken in a roasting pan. Using your thumb, crush the rosemary in the palm of your hand and sprinkle over the chicken inside and out. Generously sprinkle salt and pepper over all and arrange garlic around the chicken. Bake at 375 degrees for an hour or so, allowing 15-20 minutes per pound, or until the chicken skin is golden brown. Put chicken and garlic on a platter. Drain pan and discard the fat. Place roasting pan over a hot burner and add the wine. Let the wine boil and reduce by about half. Add the pinch of rosemary and the chicken broth. Again, boil and reduce by half. Season with salt and pepper. Serve the sauce on the
side. Makes 4-6 servings.

Call me to order a chicken to make this recipe!!

Cauliflower Pie

From Susan Hollingsworth


  • 3 medium potatoes

  • 1 cup chopped onion

  • 2 tbsp minced onion

  • 3 cloves garlic, minced

  • salt and pepper

  • 1 tbsp chopped fresh basil

  • 1 large head cauliflower

  • 1 egg

  • 2 tbsp butter

  • 6 ounces grated cheddar cheese


Heat oven to 375 degrees. Boil potatoes 10 minutes, drain and let cool. Shred or mash them and mix in minced onion plus salt and pepper to taste. Press into a buttered 9 inch pie pan, bake 30 minutes. Separate cauliflower into florets. Steam 10 minutes, then remove half the florets and set aside. Steam the rest another 15-20 minutes then mash them in a bowl. Heat butter in skillet, add onions and garlic and sauté until tender. Mix in basil, mashed cauliflower, and salt and pepper to taste. Saute another minute. Remove from heat and stir in egg. Spread this mixture in the crust. Sprinkle cheese over cauliflower mixture. Distribute partially
cooked florets on top. Bake 30-35 minutes.

Carrot Bread

From Farmers Market Cookbook


  • 1 cup sugar

  • 1 tsp baking powder

  • 2/3 cup vegetable oil

  • 1 tsp cinnamon

  • 2 eggs

  • 1 cup grated carrots

  • 1 tsp baking soda

  • 1 cup chopped walnuts  or pecans


Heat oven to 375. Grease and flour a loaf pan. Combine sugar, oil, and eggs. Combine dry ingredients. Stir into creamed mixture. Stir in carrots and nuts. Spread batter evenly in pan. Bake 55 min. Cool in pan on wire rack.

Broccoli with Vinaigrette


  • 1 pound broccoli

  • 1 tsp paprika

  • 1 tablespoon prepared mustard

  • 1 tsp salt

  • dash of ground pepper

  • 1 tablespoon sugar

  • 1/4 cup vinegar (wine or cider)

  • 1/4 cup olive oil

  • 1 tablespoon chopped olives

  • 1 tsp grated onion


Steam the broccoli until tender and set it aside. Mix the remaining ingredients and heat until the mixture is hot, stirring constantly. Serve hot over the steamed broccoli. Makes 4 servings.

Breaded Cauliflower

From Nourishing Traditions


  • 1 head cauliflower

  • 6 tablespoons melted butter

  • 2 cups whole grain bread crumbs

  • 4 tablespoons parmesan cheese

  • finely powdered sea salt

  • pepper


Steam cauliflower florets until not quite tender. Drain, pat dry and toss well with melted butter. Mix bread crumbs with cheese and season to taste. Dip each floweret into bread crumb mixture. Place flat side down in a buttered glass baking dish. Bake at 350 degrees for about 15 minutes or until golden brown.

Bratwurst, Red Cabbage, and Apples

From The Gourmet Slow Cooker: Volume II

For non-gourmet types, that means your crock-pot. And I think it’s fine to substitute green cabbage for red cabbage.


  • 1 1/2 pounds bratwurst or any high quality sausage

  • 1/4 cup apple cider vinegar

  • 1 tablespoon sugar

  • 1 cup beer

  • 1 head cabbage, quartered, cored, and sliced

  • 2 yellow onions thinly sliced

  • 1 teaspoon caraway seeds

  • 2 pippin or small granny smith apples, sliced

  • salt and pepper


Brown the meat, make a sauce of the vinegar, beer, and sugar. Mix everything else in a bowl, then transfer to crock pot, pour the sauce over, put the meat on top. Cook on low 4-6 hours. Serves 4.