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

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