by fifthcrow | Jun 12, 2016
1 small onion diced 1 bunch of collards 2-3 tsps of your favorite cooking fat- olive oil, lard, grape seed oil, etc. Dice the onion. Rinse the collards leaving them in a bunch. Roll the bunch lengthwise along the stem. Slice in thin slivers perpendicular to the stem....
by fifthcrow | Jun 12, 2016
Check out this gorgeous recipe for a vegetable tart using summer squash, carrots and beets: For the pastry: 1 1/2 cups (190g) all-purpose flour pinch of salt 1/2 cup (110g) cold butter 1 tbsp. cold water For the filling: 3.5 oz. (100g) mozzarella 3.5 oz (100g) gruyère...
by fifthcrow | Jun 12, 2016
Ingredients Salad: 3 beets 1 teaspoons olive oil 1 fennel bulb with stalk 2 cups sliced escarole- in next week’s box… or use belgian endive 3-4 tbsps toasted walnuts 3-4 cups spinach 1/4 tsp salt pinch of ground black pepper Dressing: 1.5 tablespoons red...
by fifthcrow | Jun 12, 2016
Tokyo Turnips are great raw in a salad and the greens are excellent cooked. Here’s Martha Stewart’s version of the very simple way that I often prepare them. INGREDIENTS 2 bunches Tokyo turnips with greens Coarse salt, unsalted butter, olive oil, vinegar,...
by fifthcrow | Dec 8, 2015
1 1/2 medium heads of radicchio 4 Tbsps olive oil salt and pepper 1 medium yellow onion 2 quarts chicken stock 1 1/4 cup Arborio rice 1/3 cup dry white wine 2 tsp balsamic vinegar 4 tbsps butter Trim the radicchio, tearing off any bruised or damaged leaves and cutting...
