by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Sep 26, 2015
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...
by fifthcrow | Sep 26, 2015
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...
