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


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