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