by fifthcrow | Apr 29, 2015 | Recipe
2 4-ounce 1-inch-thick skinless salmon fillets 1/2 teaspoon dried tarragon, crumbled 2 small (about 3 ounces each) red potatoes 6 ounces green beans, cut into 3-inch pieces 6 romaine lettuce leaves 2 small tomatoes, cut into quarters 2 hard-boiled eggs, cut into...
by fifthcrow | Apr 29, 2015 | Recipe
Leaves from two bunches of radishes (about 3 cups) 2 big cloves garlic 1/4 cup olive oil 1/3 cup shredded pecorino romano cheese small handful of fresh cilantro leaves (optional) pinch of sea salt Thoroughly wash and dry radish leaves. Remove woody stems and put in...
by fifthcrow | Apr 29, 2015 | Recipe
1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried 3/4 pound / 12 oz / 340 g delicata squash 1/4 cup / 60 ml extra virgin olive oil scant 1/4 cup / 50 ml white miso scant 1 tablespoon harissa paste 3 tablespoons freshly squeezed lemon juice 1 1/2...
by fifthcrow | Apr 29, 2015 | Recipe
Kohlrabi has always been a popular Eastern European vegetable since it tolerates frost well and can be stored a long time in a root cellar. The bulbs come in white and purple varieties. The white are more flavorful and tender when small and have a hint of radish and...
by fifthcrow | Apr 29, 2015 | Recipe
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables. Dressing ½ cup grated carrots 2 Tbs. finely chopped fresh ginger 2 Tbs. rice vinegar 1 ½ Tbs. chunky mixed-grain or white miso paste 1...
by fifthcrow | Apr 29, 2015 | Recipe
6 cups very thinly sliced green cabbage, (about 1/2 head) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Place cabbage and carrots in a colander; rinse thoroughly...
