Recipes

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious
 Read More...


Garlic Scape and Almond Pesto

Wednesday, October 21, 2015


Courtesy of:  Dorie Greenspan


Ingredients
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds (toast them for a deeper flavor)
About 1/2 cup olive oil
Sea salt


Directions
Put the scapes, almonds, 1/3 cup of the cheese and half the olive oil in the bowl or a food processor (or blender, or use a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Yields1 cup.  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Carrot Top Soup

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Ingredients
1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional  Read More...


Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese


Directions
Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.



 Read More...



Go Back


Tags

Cranberry Beans flank beet greens melon shitake muffins reggiano celebration cockaigne strawberries chicken basil Leek chives snow peas cake hickory leeks peppers Butternut mint egg noodles pork chop rouille dill couscous Dressing Shitake Mushrooms Jerusalem artichoke pears scapes pineapple spelt artichoke maple syrup slaw sweet pine nuts pie jack nectarine bruschetta verde vanilla wafers shallots bayeldi berry peach potatoes scallions mustard greens tomatoe arugula frittata mushroom polenta prosciutto chimichurri blueberry sour turnips oats bloody mary tomato conserve cucumber plums paste Eggplant spring rhubarb shiitake vegetable apples radish Spinach habanero buckwheat pork egg cornmeal Kale pecans chipotle tostadas bacon bulgar blue cheese Squash coeur a la creme peas thai Tomatillos tenderloin honey mushrooms gouda radishes almond milk absinthe watercress panzanella pancake carrot tops cilantro fritter gratin sherry plum tomatoes cheese Swiss Chard anise chiles tortillas Recipes vinaigrette baby bok choy onions Soup wrap curry zucchini bosc beer jack cheese gorgonzola walnuts chimmichurri kirsch Rice wine vinegar imam shelling sunchokes Chevre bulgar wheat Corn capers meatballs creme chili peppers sandwich autumn lettuce coriander maple sauce pepper coconut milk pecan strawberry roasted Salsa dilly Cider ramps sweet potato gruyere remoulade fritters olives beet fennel seeds buttermilk pumpkin anchovy sour cream baguette currants bread pudding celery hearts tomato corn pie collins Farmers' Market swiss coeur chorizo fennel tuscan bell pepper heavy whipping cream parmigiano gazpacho vegetarian latkes yellow onion almonds compote parmesan Potato Vegan cream cheese Salad fondue steak pesto crepes daisy onion eggs biscuits cauliflower wheat flour garlic barley Spread butter bean cranberry poblano casserole hazelnuts fennel bulb Side spiced winter squash Beans okra chocolate sausage carrot fronds yogurt Bread wasabi shrunken heads green pepper beef Greens crisp kohlrabi stuffing pasta Poblano Chili bok choy gin dijon carrot top bbq Apple sandwiches celery root chilies pickled lemon grass carrots cointreau knots beets sesame syrup chicken dinner salad cream plum chili walnut oil pudding cantaloupe Tomatoes Red Onion strata goat Cheese tomato juice kluski asparagus feta kalamata jam Drinks white beans tart fraiche turnip brown sugar green beans flank steak celeriac caesar