James Beard-nominated chef and award-winning cookbook author Abra Berens (Ruffage, Grist and Pulp), @abraberens, culinary director and farmer at Granor Farm, a 400-acre organic farm in Three Oaks, Michigan, makes veggies into an art form and a culinary distinction. And she proved it once again at a dinner I attended with dear friend Carrie Steinweg, who runs the fantastic blog, Chicago Foodie Sisters (why didn’t I think of that?), at the first in a series of seasonal dinner series at the newly opened Petite Acres that’s tucked away in the woods but close to downtown New Buffalo, Michigan.
Called “ A Celebration of the Tomato,” it was a live cooking demo where we started off with Tomato Martinis. Then Abra, who has a new cookbook coming out in the spring on mayonnaise, showed us how to make dishes like gazpacho, panzanella, whitefish tomato escabeche, and mock apple pie (aka green tomato pie). Now, I’m a pie snob having been gifted with a rolling pin when I was seven by my Romanian grandmother and making pies since and this was a flakier crust than I’ve ever made.
Petite Acres, a boutique hotel and wellness retreat, is spread across 4.25 acres and brings a touch of the South of France to Harbor Country in Southwest Michigan.
Granor Farm Green Panzanella
- 1/4 cup tahini
- 1/2 cup water
- 1/4 cup red wine vinegar
- 10 sprigs parsley
- 5 sprigs dill
- 1/2 tsp salt
- 1/4 cup tahini
- 1/2 cup water
- 1/4 cup red wine vinegar
- 10 sprigs parsley
- 5 sprigs dill
- 1/2 tsp salt
- In a blender combine the tahini, water, vinegar, herbs, and salt and blend into a smooth dressing.
- In a large bowl combine the toasted bread, cucumber, summer squash, and onion then dress liberally with the green tahini dressing.
- Transfer to a serving platter, dot the goat cheese all over and finish with a scattering of pistachios.
Granor Farm Gazpacho
The bread in this soup can either be blended into the soup to thicken the texture or served as croutons on top as a garnish.
- 2-3 slices bread
- 8 cups chopped tomatoes
- 1 cup chopped cucumber
- 1/2 cup chopped bell pepper (optional)
- 1/4 cup chopped red or yellow onion
- 2 cloves garlic
- 1/4 cup olive oil
- 2-4 tablespoons sherry or balsamic vinegar
- Salt and pepper
- Combine all ingredients and blend in a blender at high speed until smooth.
- Serve in chilled bowls or glasses with an extra drizzle of olive oil or buttermilk over the top.
Share your thoughts. I'd love to hear from you.