BLOG
*
Kale Salad with Bacon & Potatoes
Baby Kale and Little Gem Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette Ingredients 12 oz baby potatoes (cut into bite-sized chunks) 2 Tbsp olive oil 8 oz bacon (cooked until crisp) 1 bag baby kale 2 little gems (cut crosswise into 1-inch-wide strips) 1 ½...
Cannellini Beans with Gypsy Bells
1 tablespoon olive oil 1 1/2 cups chopped Gypsy bell pepper 4 cloves minced garlic 1/8 teaspoon crushed red pepper 1/2 cup water 1/4 teaspoon dried rubbed sage 1 cup dried cannellini beans, soaked overnight, drained and rinsed 2 cups chicken or vegetable broth 1 cup...
Kabocha Risotto with Swiss Chard
5 cups reduced-sodium chicken broth, or vegetable broth 2 tablespoons extra-virgin olive oil 3 garlic cloves chopped 3-4 scallions chopped 3 cups chopped kabocha squash (1/2-inch pieces) 2 cups shiitake mushroom caps, thinly sliced 1/2 teaspoon dried thyme 1/2...
Balsamic Roasted Beets with Cauliflower
1 bunch beets, diced 1 medium head cauliflower, cut into small florets 2-3 shallots cut into wedges 1/4 cup olive oil 1/4 cup balsamic vinegar Salt and pepper Fresh thyme and rosemary (or whatever you’ve got lying around) Combine everything in a large bowl, mixing to...
Arrowhead “Slaw” Salad
For the salad: 1 medium Arrowhead cabbage, thinly sliced 1 apple, thinly sliced 1 medium carrot, shredded 4 radishes sliced For the vinaigrette: 1 lemon, juiced 2 tbsp olive oil 1/2 shallot, minced 1 tbsp honey salt and pepper to taste Combine the salad ingredients...
Carrot-Dill Soup
2 tbsp of butter or oil 1 bunch of carrots chopped 1 large onion or a couple shallots, chopped 2 garlic cloves, diced 2 bay leaves 4 cups of chicken stock 1/4 cup diced dill salt to taste This recipe is pretty flexible. Start out by melting the butter or heating up...
Easy Chile Relleno
Cooking oil 1 1/4 cups coarsely chopped onion 2 cups chopped tomatoes 1/2 cup salsa verde 1/4 teaspoon sea salt 1/4 cup fresh cilantro 3-4 poblano peppers 1 cup (4 ounces) shredded Monterey Jack cheese, divided 2 tablespoons goat cheese, divided 3 large egg yolks 3...
Cabbage and Potato Gratin with Sage
1 pound potatoes, sliced ¼-inch thick 1 head cabbage, cut into 1-inch ribbons sea salt and freshly ground pepper 1/4 cup butter (1/2 stick) 3 tablespoons chopped sage 1 garlic clove, chopped 1 1/3 cups milk 3 eggs 1/2 cup freshly grated Parmesan cheese 1/3 cup flour...
Sage and Garlic Grilled Tomatoes
Fifth Crow Farm tomatoes cut in half lengthwise 2 tablespoons extra-virgin olive oil Coarse salt (kosher or sea) and cracked black pepper 3 cloves garlic, minced 1 tablespoon finely chopped fresh sage, plus 12 whole fresh sage leaves Preparation 1. Brush the tomato...
Cucumber, Onion, Parsley Salad
1 large Diva Cucumber 1/4 red onion, finely diced (or more to taste) 1/2 cup chopped parsley 1/4 cup crumbled Feta cheese 2 T best quality extra virgin olive oil 1 T fresh lemon juice fresh ground black pepper to taste Instructions: Cut cucumber into fourths...
Curried Cauliflower and Carrots
2 teaspoons curry powder 1 teaspoon cumin Himalayan or sea salt and freshly ground pepper 1/3 cup olive oil, plus more for topping 1 medium head cauliflower, cut into florets 2 carrots, peeled and cut into 1-inch chunks 1 red onion, cut into eighths 2 tablespoon...
Grilled Baby Artichokes
In a large saucepan, bring 1 1/2 quarts of water to a boil. Add baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately immerse in cold water to stop the...
Farm Fresh Salsa
1-2 cups diced/chopped tomatoes 1 cup diced onion 1-2 poblano peppers, charred and chopped 1 1/2 tsp minced garlic 3/4 cup chopped cilantro (slice it up stems and all) 4 tsp fresh lime juice 1/2 tsp sea salt 1/8-1/4 tsp chipotle chili powder 2-3 tbsp olive oil...
Tokyo Turnip and Fennel Saute
1 bunch baby turnips 1 fennel bulb 2 tablespoon olive or coconut oil ½ lemon, juiced ½ teaspoon sea salt ½ teaspoon lemon zest 1 teaspoon fennel fronds, minced Use a mandoline slicer or a sharp knife to slice the turnips and fennel bulb. Heat the oil in a skillet on...
Potato-Leek Bisque
2 tablespoons extra-virgin olive oil 3 pounds leeks, white and light green parts only, sliced thin 3/4 teaspoon salt, divided 1 bag Fifth Crow Farm potatoes, peeled or not peeled and diced 3 cups whatever kind of milk you prefer 2 cups reduced-sodium chicken or...
Summer Squash & Potato Gratin
Ingredients 1 medium yellow summer squash (about 8 ounces) 1 medium zucchini (about 8 ounces) 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced 1/4 small sweet onion, such as Vidalia, thinly sliced salt and freshly ground black pepper 1 sprig fresh...
Cauliflower Steaks & Puree
Serves 2 INGREDIENTS One 1 1/2-pound head of cauliflower 1 1/2 cups water 1 cup whole milk 2 tablespoons vegetable oil plus more for brushing Salt and freshly ground pepper DIRECTIONS Heat oven to 350°F. Using sharp heavy knife and starting at top center of...
Rosemary Roasted Potatoes
Here's a recipe my sister tried recently- it's an elegant twist on roasted potatoes. Super simple, beautiful, delicious, easy to do. Ingredients 3 pounds potatoes 1/3 cup olive oil 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons finely...