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


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