Recipes you will love...

Here are some of our awesome recipes created by either Chef Brooks or guest on his show. Let us know what you think and give us ideas. We would love to have you on the show to highlight local ingredients grow locally. Grow. Cook. Eat. 

Fennel Chicken Salad with Orange Dressing

Fennel and Arugula Salad with Orange Dressing

Lamb Chop Summer Medley

lamb chop summer medley

Pork Tenderloin Vegetable Medley

14_CWB109_Porkloin Vegetable -plate shot

 

 

 

Kale and Bacon Frittata with Feta

Plateshoot of Kale and Bacon Frittata

Honey-Mustard Chicken and Apples

Cook with Brooks Honey-mustard chicken and apples recipe

Pepper Pork Chop au poivre

Brooks Strawberry Pie

Brooks Family Strawberry pie recipe

Cider Pork Tacos

Chicken, Sausage & Pepper Rice

This Crystal Lake Farm Recipe is delicious!

Honey Curry Chicken and Cheese Grits

Honey Curry Chicken

This locally raised chicken is the perfect start to any meal. 

Butternut-Squash Puree with Goat Cheese

Butternut-Squash Puree with Goat Cheese

 

 

 

Pork Chop and Belly with Braised Kale

Pork Chop, Kale and Butternut Squash Puree

Brooks Pumpkin Pie

Brooks Pumpkin Pie

Spicy Fromage Blanc Chicken Slider

Spicy Fromage Blanc Chicken Slider

Spicy Fromage Blanc Chicken Slider

Salmon topped with Blueberry Chutney

Blueberry Chutney topped on a Salmon filet

Blueberry Chutney topped on a Salmon filet. Delicious way to enjoy summer!

Quick Coq au Vin

Supplied by Executive Chef Bill Lyle of Eleven Restaurant at Crystal Bridges Museum of American Art.

Pickled Apples Pork Chop topping

Pickled apples piled on a pork chop. Sounds like the perfect topping. But, most people don’t think to pickle apples. The crisp texture and tart sweetness of a firm apple lends itself perfectly to pickling brine, yielding a refreshingly crisp, highly acidic fruit pickle. You can cold infuse the apple slices in pickling liquid for about an hour. Give it a try.