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Fill belly and basket at Kenmore Ukrainian Easter Bazaar

Get some genuine grandmother-crafted pyrohy and holubtsi- that's Ukrainian for pierogi and cabbage rolls - to tide you over while you browse the traditional Easter breads and other baked specialties at this church bazaar.

It's at St. John the Baptist Ukrainian Catholic Church, 3275 Elmwood Ave, Kenmore, from 10 a.m. - 4 p.m. Besides the food, there'll be traditional Easter eggs, theme baskets, "trash and treasures," raffles, and vendors. For more information: 873-5011.

CSA recipe of the week: Green smoothies

Here's an unusual recipe that could help you make short work of a variety of greens once they start showing up in your CSA bags - or gardens, if you're growing vegetables yourself. It comes from Sarah Sorci, who used to enjoy it for breakfast before working at the Gong Garden CSA in Fredonia.

Green Smoothie

1 banana
1 cup chopped fresh greens (spinach, kale, collards, lettuce, pak choi, etc. - the younger, the tastier)
1/2 cup yogurt
Water, milk, milk substitute or fruit juice, as needed
1 tablespoon maple syrup (optional)

Process in blender or food processor, adding water or fruit juice until it reaches desired consistency. You can add berries, nut butters, cucumbers or other ingredients, as you like.

"I like to add peanut butter, berries, and cucumbers," Sorci wrote. "This is a great way to sneak greens into your family's diet. With a ripe or overripe banana in there, you can't taste greens at all. It just gives your drink an interesting color."

'Whole Hog': Eat fine charcuterie, learn to make more

Give a man prosciutto, and you've fed him for a day.

Teach a man to make proscuitto, and he'll probably make capicola, lardo and pancetta first, because they're way faster.

For $55, Chef Bruce Wieszala's "The Whole Hog,"set for April 19, is the deluxe meat lover's special: Get to taste handmade charcuterie, and watch a chef turn a whole pig into curing-ready cuts. Then take home the recipes.

Students will sample prosciutto, capicola, lardo, and pancetta from Bistro Europa, plus chorizo, kielbasa, and more from Spar's European Sausage, Wieszala said.

Wieszala, a cured meat enthusiast who fine-tuned his technique in Italy with his fellow Bistro Europa chef Steve Gedra, will be using a Lockport-raised heritage breed pig for the class.

Wieszala said he'll be "breaking down the hog (including head) into primal cuts, sub-primal cuts, and then specific cuts to go over examples of recipes I'll be covering." Recipes will include prosciutto, pancetta, capicola, bacon, guanciale, coppa di testa, lardo, and fresh Calabrese sausage.

Rich Tilyou of Lockport's T-Meadow Farm, who raised the hog, will talk at the workshop, along with Carmelo Raimondi of Carmelo's Restaurant in Lewiston, who also uses T-Meadow meat. Joe Kennedy of Spar's  will be there too - with samples of his sausage.

There'll be beer, wine, and soft beverages. Food and drink starts at 5:30 p.m., butchering at 6, at Artisan Kitchens & Baths, 200 Amherst St. Get tickets here.

More CSA veterans' recipes: Swiss chard as lasagna, pasta, soup

When we asked community supported agriculture subscribers to share some of their favorite recipes using kohlrabi, greens, kale and other vegetables that stump many area cooks, we got far too many to print.

So we're going to share them with BuffaloNews.com readers during the coming season, here at Hungry for More.

First, here's a few ideas for Swiss chard or similar greens, starting with the simple spinach lasagna recipe that Andrea Kolhoff likes to make, substituting her own blanched chard for the frozen spinach:

Extra-Easy Spinach Lasagna

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
3 cups Prego, or other spaghetti sauce
6 uncooked lasagna noodles
1/4 cup water

1. Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
2. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
3. Bake at 400 degrees F for 40 minutes. Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.

Kolhoff also recommended these:

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Sausage, White Bean and Swiss Chard Soup

Top Buffalo chef plans Mexican restaurant in Allentown

One of Buffalo's top chefs is bringing his version of blue-collar Mexican food to Buffalo.

Mike Andrzejewski of SeaBar wants to have Cantina Loco open by this summer, at the corner of Allen Street and Elmwood Avenue. The building, 191 Allen St., formerly housed Steel Crazy Cafe.

People can look forward to "a neighborhood joint with food cooks like to eat," Andrzejewski said. "Not fancy, but concentrating on really good ingredients," like his favorite corn tortillas, imported from Texas. (He already uses them in the pork enchiladas appetizer at SeaBar.)

Pork tacos, enchiladas, nachos and more dishes are on their way. He won't set the menu until he returns from research trips to Chicago and Texas, Andrzejewski said.

But will the Polish chef from Buffalo call his Mexican food "authentic"?

"No, I really hate to use that term, because I don't have that background," he said. "We're going to be using really good ingredients and making it taste as good as we can - and make it affordable so people can come a couple times a week."

The liquor license application for a full bar is under way, Andrzejewski said. His partner in Cantina Loco will be Kyle Mackiewicz, an Allentown property manager whose family owns the building. The place could be open by June if all goes smoothly, Andrzejewski said, but "you never know."

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