Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious

Garlic Scape and Almond Pesto

Wednesday, October 21, 2015

Courtesy of:  Dorie Greenspan

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

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. 

Zucchini Sauce

Wednesday, October 14, 2015


Carrot Top Soup

Wednesday, October 14, 2015

Courtesy of:  Sage Culley

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 

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


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

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.


Go Back


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