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So far Kathy McCleary has created 25 blog entries.

Grilled Rack of Lamb with Tzatziki Sauce

Serves 4 Ingredients  2 Racks of lamb, 3-3.5 lb 2 cloves garlic, crushed 2 Tbsp. Dijon mustard 1 Tsp. finely grated lemon zest 2 Tbsp. Rosemary Fused Extra Virgin Olive Oil 2 Tbsp. Lavender or black Current Balsamic Spanish Rosemary Infused Salt Aglio e Pepe Seasoning (black pepper blend)  

By |March 25th, 2018|Categories: Desserts, Recipes|0 Comments

Sip & Stroll Friday December 2, 5pm-8pm

By |November 6th, 2015|Categories: Events|0 Comments

SMALL SHOP SATURDAY

  Join us Saturday, November 26, 2016 from 9am- 7pm! Come in and see what surprises we have in the store for you!

By |November 5th, 2015|Categories: Events|0 Comments

Fall Cooking Classes at the Silo

Fall cooking classes handout- as of oct1

By |October 12th, 2015|Categories: News|0 Comments

Summer at the Silo Cooking Class Schedule

  Summer Cooking classes handout (1)   Click on the Handout link above for more info! They will be featuring some of our Nutmeg Olive Oils & Balsamics! Sounds like a great time.

By |June 13th, 2015|Categories: Events, News|0 Comments

Organic Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Salad 2 cups raw, peeled butternut squash cut into 1/2" cubes. 2 cups prepared quinoa, cooled (optional) 1/2 cup toasted pumpkin seeds 1/2 cup shaved Pecorino 6 cups washed, dried mixed greens or baby kale pinch of sea salt Dressing 1/2 cup +2 tablespoons UP EVOO  or any infused olive

Southern Hemisphere Ultra Premium Olive Oils Back!

The Southern Hemisphere Ultra Premium Olive Oils are back on our Ultra Premium table.  Come in and try our freshest olive oils from Australia, Peru and Chile.  Many of which have won Best in Class Gold Medals.

By |September 16th, 2014|Categories: News|0 Comments

Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle

Ingredients 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup

Roasted Beet with Fresh Goat Cheese & Toasted Pecans

Ingredients 1 1/2 pounds fresh beets 8 oz. Chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Cranberry-Pear Whole Fruit Balsamic Vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons Arbosana Directions

Easter Holiday Hours

Thursday, April 17th & Friday April 18th 10-6pm Saturday, April 19- 9-4 pm CLOSED Easter Sunday & Monday, April 21

By |April 16th, 2014|Categories: News|0 Comments