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


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