Recipes

Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. Read More...


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

Ingredients
1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced

 Read More...



Go Back


Tags

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