Recipes From Green Expo
October 01, 2011
Here are the recipes from our cooking demo at the GO Expo on Saturday, October 1 in downtown Winston-Salem.
Grilled Goat Cheese with Heirloom Tomatoes and Applewood Smoked Bacon
INGREDIENTS:
8 thick slices of bread
4T butter
12oz herbed goat cheese
8 strips Applewood smoked bacon
8 slices Heirloom tomatoes
INSTRUCTIONS:
1. Cook bacon until crispy. Set aside.
2. Spread 1 side of each slice of bread with butter. Spread the other side with herbed Goat cheese.
3. Place bread butter-side-down in pan and cook until golden brown.
4. Place 2 tomato slices and 2 strips of bacon on each of 4 slices of bread.
5. Top each sandwich with 1 of the remaining slices of bread.
Peach Salsa
INGREDIENTS:
4 ripe peaches, washed, pitted, and cubed
1/2 red onion, diced
1 jalapeno, diced
4T chopped cilantro
1/4 teaspoon cayenne pepper
salt & pepper to taste
INSTRUCTIONS:
1. Combine all ingredients.
2. Refrigerate for at least 1 hour before serving.
Sweet Potato Hash
INGREDIENTS:
2 large sweet potatoes, peeled and cut into 1/2-inch pieces
1/2lb bulk pork sausage
2T vegetable oil
2 bell peppers, chopped
1 onion, chopped
2 teaspoons cumin
2 cloves garlic, thinly sliced
1T chopped fresh thyme
salt & pepper to taste
INSTRUCTIONS:
1. Boil sweet potatoes until almost tender (about 5 min). Drain and set aside.
2. In a large nonstick skillet, cook the sausage over medium heat until brown and crumbly. Transfer to a paper towel to drain using a slotted spoon.
3. Cook the onions, peppers, and garlic in the skillet until softened.
4. Add the sausage, cumin, and sweet potatoes and cook for 5 more minutes.
5. Add salt and pepper to taste.