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    You are in: Home / Cookbooks / Country Style
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    118 recipes in

    Country Style

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    2 Reviews |  By BecR

    Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

    Recipe #356531

    2 Reviews |  By BecR

    This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight.

    Recipe #382037

    1 Reviews |  By BecR

    These are some of the best scones I've ever eaten! From my friend Cameron. Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream--and a cup of tea!

    Recipe #381986

    4 Reviews |  By BecR

    A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

    Recipe #131597

    Vanilla or herb sugar is one of my top choices to sweeten a cup of fresh brewed tea or tisane. Also wonderful in baked goods. The flavor of the sugar improves the longer it sits, and you can reuse the vanilla beans (or hard spices) to make more flavored sugar for months on end. Herb sugar is a wonderful use for sweet herbs such as lemon verbena, rose geranium, lavender or mints. Also lovely made with cardamom pods, cinnamon sticks, whole cloves, star anise, vanilla beans, ginger root, orange peel, rosemary, sage, summer or winter savory, tarragon or thyme. For the hard spices, just put them in whole, or slice vanilla beans lengthwise to expose the fragrant seeds. Makes about 2 cups. Enjoy! Tip: Makes a lovely gift in a jar, tied with a pretty ribbon and herb sprig tucked in! Attach a recipe card, et voila!

    Recipe #431886

    Lemon thyme grows abundantly here in my sunny southern CA potager garden! I like to use it in sweet desserts such as this sorbet. I've included directions for making the sorbet without an ice-cream maker, if you have one simply process according to the manufacturer's instructions. Note: Other herbs may be substituted for the lemon thyme (try mint or lemon verbena!). Cook time includes freezer time.

    Recipe #373414

    These frothy margarita slushes get their pink tint from watermelon chunks! You can easily make this a virgin cocktail; just sub orange juice for the alcohol. Adapted from Martha Stewart's "Healthy and Quick" Cookbook.

    Recipe #433660

    Margarita Granita is a delicious blender drink of fresh lime juice, lime sherbet, tequila and Cointreau. Easy to make and even easier to drink--so watch out! From Rachael Ray 30-Minute Meals 2.

    Recipe #112773

    1 Reviews |  By BecR

    A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.

    Recipe #117805

    1 Reviews |  By BecR

    Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From Martha Stewart.

    Recipe #420277

    1 Reviews |  By BecR

    A great make-ahead salad of kidney beans, cucumber, tomato and fresh mint in a tangy lemon-olive oil dressing. Great for picnics, potlucks, barbecues and summertime entertaining. From my mother.

    Recipe #117793

    Another of my mother's salads, enjoyed by my family for two generations!! This is a great make-ahead salad for picnics, cook-outs, barbecues, potlucks, etc.

    Recipe #114781

    A classic salad that is ideal for entertaining: perfect for dinner parties, ladies luncheons, or buffets! Serve cold on fresh, crisp greens. Recipe from Mollie Katzen.

    Recipe #275493

    Here is my husband's favorite dip. Delicious! Serve in the traditional hollowed out sourdough round, or with assorted veggie/cracker dippers. (Note: allow extra time for chilling).

    Recipe #117818

    2 Reviews |  By BecR

    This is a great coleslaw to serve with BBQ, or on Pulled Pork Sandwiches--yum! To save time, buy the pre-shredded cabbage and carrots. Cook time is chill time. Makes 6 cups. Adapted from Best Foods.

    Recipe #175263

    1 Reviews |  By BecR

    Tasty and tender--the ginger bourbon and dijon is a wonderful flavor combination! And so easy. Serve the grilled tenderloin medallions with a tossed salad or veggies, and your favorite potatoes or rice--delicious!! Note that meat needs to marinate at least 6 hours or overnight. Recipe is from Arlyn Hackett, a cookbook author and food historian. An interesting fact: In 1812, pork was the preferred meat for Americans. The great herds of cattle across the great plains had not yet been established. At the time, barbecue was rapidly becoming a popular way to prepare pork. However, barbecuing meat was done as a public event, using an enitre hog, or more often several hogs. Pork on the backyard grill did not catch on until after World War II.

    Recipe #130741

    6 Reviews |  By BecR

    A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!

    Recipe #155008

    Perfect for holiday entertaining or gift giving. Recipe originally from The Nebraska Farmer in 1963.

    Recipe #144546

    Sables are French butter cookies from the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage. This savory Sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season or cocktail hour. They go very well together with some good red wine and olives. From My German Kitchen in the Rockies; inspired by Ina Garten. Note: These would be good made with fresh thyme, in place of the sage. Prep includes a 30 minute chill time.

    Recipe #471668

    5 Reviews |  By BecR

    A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!

    Recipe #344310

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