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Send your recipe to:
GMV Recipe Box
P.O. Box 11588
Lynchburg, VA 24506-1588
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GMV-Recipe@wset.com
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Rice with Herb Pesto and Feta By: Chef Emerald Coleman Ingredients: 2 oz. Mixed Herbs (marjoram, parsley,thyme, chives, basil…) 2 Tbsp. Pine nuts 12 Walnuts 1 Fresh Red chile, seeded 1 Clove Garlic ¼
Pan Seared Scallops with Sauteed Spinach By: Chef Emerald Coleman Ingredients: 1 Lb. Scallops ½ Cup Matchstick Carrots ½ Cup Onions, sliced 6 Oz. fresh Spinach 6 Tbsp Olive oil, separated 1 Tsp
Asian Edamame Salad By: Chef Emerald Coleman Ingredients: 1 12 oz. bag frozen Shelled Edamame ½ Cup Snow peas, sliced on bias ½ Cup matchstick Carrots ½ Cup Red Bell pepper, ¼ inch dice 2 Scallions,
Red Quiona and Black Bean Salad By: Chef Emerald Coleman Ingredients: 2 Cups Red Quinoa, cooked and rinsed 1 Can Black beans, rinsed and drained ¾ Cup Red Bell pepper, ¼ inch dice ½ Cup Red
Quick Ratatouille By: Chef Emerald Coleman Ingredients: 1 Small Eggplant, ½ inch dice 1 Medium Zucchini, ½ inch dice 1 Cup Mushrooms, ¼ inch slice 2 Each Roma tomatoes, ½ inch dice 2 Tbsp Fresh
Reuben Pizza By: Chef Emerald Coleman Ingredients: 1 Boboli whole wheat pizza crust ½ Cup Thousand Island Salad dressing 2 Cups Shredded swiss cheese 6 Oz Deli sliced corned beef, cut in strips 1
BBQ Beef Uglies By: Chef Emerald Coleman Ingredients: 1 Lb Ground beef chuck ½ Cup Onion, diced ½ Tsp Garlic powder 1 ½ Cups your favorite BBQ sauce 1 Can Refrigerated jumbo biscuit dough (Contains
Caramel Pie By: Chef Emerald Coleman Ingredients: 3 Cans Sweetened Condensed milk 1 9-inch Deep Dish Pie shell 8 Ounces Whipped Topping, such as Cool Whip or homemade whipped cream Directions: 1.
Miss Tinkie's Cranberry Casserole By: Chef Emerald Coleman Ingredients: ½ Cup White sugar ½ Cup Brown sugar 1 Cup Quick Oatmeal, uncooked 3 Tbsp All Purpose flour 1 Tsp Cinnamon 1½ Cups Fresh
Mediterranean Roasted Green Beans By: Chef Emerald Coleman Ingredients: 1 Lb Fresh Green beans, ends trimmed ½ Cup Roasted Garlic ½ Cup Roasted Tomatoes Salt and Pepper to taste Directions: 1.
Roasted Brussel Sprouts By: Chef Emerald Coleman Ingredients: 2 12-Oz Packages Frozen brussel sprouts, thawed & drained ¾ Cup Walnut pieces ½ Cup Bacon pieces ¾ Cup Pure maple syrup ( do not use
Big E's Oyster Stew By: Chef Emerald Coleman Ingredients: 1 Pint Select Oysters, liquor reserved ¼ Cup Celery, minced ¼ Cup Red onion, minced ¼ Cup Carrot, minced 1 Tbsp Old Bay seasoning 1 Tsp
Greek Pasta By: Chef Emerald Coleman Ingredients: ¾ Cup Greek olives with crushed Red peppers 1 ½ Cups Roasted tomatoes with oil ½ Cup Roman Artichokes, sliced ½ Cup Pitted Kalamata olives ½ Cup
Parmesan Tilapia By: Chef Emerald Coleman Ingredients: 4 Tilapia fillets ¾ Cup Mayonnaise 2 Cups Parmesan cheese, grated Directions: 1. Preheat oven to 350 degrees. 2. Place mayonnaise in one
Chilly and mainly dry weather remains through our weekend!
This afternoon is sunny, breezy and seasonal. Highs in the mid 40s. Tonight will be mostly clear and cold. Lows in the low to mid 20s.
Saturday expect mostly sunny skies and cool conditions. Highs in the upper 40s. Late Saturday night a weak storm system brings a 20% chance of flurries or light rain showers. Significant winter weather is not anticipated. Overnight lows in the upper 20s. Sunday will be partly sunny and continued cool. Highs in the mid to upper 40s.
Next week a much milder weather pattern develops across our region. Monday and Tuesday afternoon temperatures top out in the low to mid 50s. By mid to late week highs could manage the low to mid 60s. Our next best chance of rain looks to arrive by Thursday.