Reflecting a passion for quality, freshness and inventiveness this cookbook mirrors the way the country cooks and eats today. It emphasizes the ingredients, simplicity and pleasing flavours and focuses on cooking in harmony with the seasons.
Hay Day, the renowned group of country markets, features the finest fruits and vegetables, as well as breads, cheeses, comestibles, provisions, and a glorious selection of prepared food. Gathered here are 250 of their favorite dishes.
Reflecting Hay Day's dedication to quality and a flawless sense of flavors and combinations, this is a collection of creative, easy-to-make recipes for splendid entertaining and family cooking alike. And it even includes the recipe for *that* mustard.
Hay Day first opened its doors in 1978 as a country farm stand in Westport, Connecticut. Today there are more than a dozen Hay Day locations across the East Coast.
Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen.
A Sampler:
Chunky Tomato and Bacon Soup
Raspberry-Ginger Scones
Orange and Jicama Slaw
Purple Potato and Snap Pea Salad
Wilted Radicchio with Gorgonzola and Walnuts
Sweet Corn and Lobster Chowder
Kona-Crusted Beef with Sweet Onion Jam
Grilled Pork and Apricots
Chicken and Olive Stew
Sesame-Ginger Grilled Tuna Steaks
Wild Mushroom, Spinach, and Goat Cheese Lasagne
Buttermilk Wild-Berry Cobbler
Pumpkin Cheesecake with Gingersnap Crust
Double Chocolate Espresso-Chip Cookies