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                          FEATURED RECIPES JUNE 2017


Spring Salad w Peas and Shallots

1 1/2 c shallots, thinly sliced

1/4 tsp freshly ground pepper

6 Tbs olive oil

6 c torn red leaf lettuce

3 Tbs white wine vinegar

4 c torn frisee (endive)

1 Tbs whole grain mustard

1 c fresh or frozen peas

1 Tbs fresh tarragon or 1 tsp dried

2 hard cooked eggs, chopped

1/4 tsp salt

Separate shallot slices into rings. Heat oil in a small stainless-steel skillet (or small saucepan) over medium-high heat. Add half the shallots and cook, stirring frequently, until browned, 4-7 minutes. With a slotted spoon transfer the shallots to a plate lined with paper towels. Cook the remaining shallots and also add to plate. Pour the hot oil into a large, heat-resistant bowl (about to ⅓ cup); let cool for 10 minutes. Whisk in vinegar, mustard, tarragon, salt and pepper until well combined. Add lettuce, frisee, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.

Apricot Strawberry Buckwheat Shortcakes


1 c buttermilk

1 c white whole-wheat flour

1/4 c heavy cream

1 c light buckwheat flour


3 Tbs sugar

vanilla bean, split lengthwise or 1 tsp vanilla extract

1 Tbs baking powder

3 Tbs sugar, divided, plus more as needed

1/4 tsp baking soda

4 c fresh apricots and/or strawberries, sliced

1/4 tsp salt

1 c heavy cream

5 Tbs cold, unsalted butter, cut into cubes

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine whole-wheat flour, buckwheat flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and cream (don't wash the measuring cup yet). Stir gently to combine. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Repeat two times. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup. Bake the shortcakes until golden and cooked through, 20-25 minutes. Transfer to a wire rack to cool. TOPPING: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired. To serve, beat the cream and the remaining sugar in a chilled glass or metal bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with 1/4 cup fruit and some of the cream.

Creamy Avocado and White Bean Wraps

2 Tbs cider vinegar

1/4 c fresh cilantro, chopped

1 Tbs canola oil

1 (15 oz) can white beans, rinsed

2 tsp chipotle chile in adobo sauce (canned)

1 ripe avocado

1/4 tsp salt

1/2 c sharp cheddar cheese, shredded

2 c red cabbage, shredded

2 Tbs red onion, minced

1 medium carrot, shredded

4 (8-10 inch) whole wheat wraps or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. In another medium bowl mash the beans and avocado with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about ⅔ cup of the cabbage-carrot slaw. Roll up. Repeat. Cut the wraps in half to serve, if desired. For ease in porting, wrap individually in foil and chill.

Hiker's Chocolate Bark

3/4 c roasted shelled pistachios, coarsely chopped

1 tsp freshly grated orange zest

3/4 c dried cherries or cranberries

24 oz bittersweet chocolate, finely chopped, divided