by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Jul 30, 2015
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...
by fifthcrow | Jul 27, 2015
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...
by fifthcrow | Jul 27, 2015
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...
