RECIPES

*
Vegetable Spiral Tart

Vegetable Spiral Tart

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...

read more
Roasted Beet, Fennel, Walnut Salad

Roasted Beet, Fennel, Walnut Salad

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 wine...

read more
Steamed Tokyo Turnips

Steamed Tokyo Turnips

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, soy sauce,...

read more
Grilled Radicchio Risotto

Grilled Radicchio Risotto

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...

read more
Simple Pumpkin Soup

Simple Pumpkin Soup

Ingredients 2 1/4 cups Kabocha, Buttercup or Sugar Pumpkin puree 2 shallot bulbs, diced 3 cloves garlic, minced 2 cups stock (I use homemade chicken) 1 cup milk (whole goat or cow milk; can also use light coconut milk) 2 Tbsp maple syrup (or honey) 1/4 tsp each sea...

read more
Tokyo Turnip Pickles

Tokyo Turnip Pickles

Here's an excerpt from The Japanese Food Report about Kabu (we call them Tokyo Turnips) Turnips, daikon, beets and radishes aren't only about the tasty bulbous root -- the leaves are just as important. I'm always a little amazed (incredulous) to see these delicious...

read more
Saffron Risotto with Butternut Squash

Saffron Risotto with Butternut Squash

Ingredients 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups...

read more
Brazilian Blue Moro Beans

Brazilian Blue Moro Beans

1lb of Blue Moro Beans 6 Cups of Water or vegetable or chicken stock 2-3 bay leaves olive oil or lard 1 yellow onion chopped 3 cloves of garlic, diced 1/2 tsp cumin 3-4 Tablespoons of white vinegar (you can also use apple cider or wine vinegar) 1/4 Cup diced parsley...

read more
Butter & Garlic Tossed Carrots

Butter & Garlic Tossed Carrots

Here's another recipe-less recipe from the Kurtak Family. This was one of my Dad's side dishes. It's super easy.. Whenever I go to potlucks and don't have much time, this is one of my fall backs. You won't believe how many people will ooh and ahh over it and ask for...

read more
Creamy Tomato Salad Dressing

Creamy Tomato Salad Dressing

Looking for a way to use an overripe tomato and add some dazzle to your salad? From the following basic recipe you can add dried tarragon, a garlic clove or some roasted peppers to change it up - but the basic recipe is also delicious as is. Here's what you'll need: •...

read more
Butternut Squash and Spinach Gratin

Butternut Squash and Spinach Gratin

serves 8-10 Ingredients 3lbs fresh spinach or 3 10-oz packages of frozen leaf spinach, thawed 5 Tbsps unsalted butter plus additional or greasing the pan 3/4 Cups finely chopped onion 3 garlic cloves 1 1/2 tsp salt 3/4 tsp black pepper 1/4 heaping tsp nutmeg 1 cup...

read more
Beet Steak Sandwich

Beet Steak Sandwich

Ingredients: Beets sliced into circles about 1/4 inch thick Beet greens olive oil garlic granules 1 cloves garlic minced Balsamic vinegar Your favorite bread for sandwiches Directions: Place all ingredients except greens and fresh garlic in a zip lock bag or...

read more
Roasted Squash and Kale Soup

Roasted Squash and Kale Soup

(This recipe works with just about any winter squash) Ingredients: 1 squash peeled and cubed 1 leek chopped 1 bunch of kale chopped and stems removed 3-6 cloves of garlic 6-8 cups of vegetable or chicken broth (I like using bullion cubes and making the broth a little...

read more
Red Rice with Roasted Squash

Red Rice with Roasted Squash

Ingredients 1 Acorn squash, peeled and cut in 1-inch pieces (we thought you could substitute Stella Blue, but if you still have Delicata, Delicata is very similar to Acorn in texture and cooking time) 2 leeks sliced 3 red beets, cut in 1-inch pieces 1 fennel bulb,...

read more
Broccoli Radish Salad

Broccoli Radish Salad

Ingredients 3 cups broccoli florets 1½ cups radishes 1 tablespoon olive oil ¼ cup golden raisins ½ cup chopped red onion For the Dressing 1 tablespoon lemon juice 1 tablespoon unseasoned rice vinegar 1 garlic clove, minced ½ teaspoon Dijon mustard 2 tablespoons olive...

read more
Mint Chutney

Mint Chutney

1 cups chopped fresh cilantro 1/2 cup chopped mint 2tsps fresh ginger, chopped 2tsps of garlic, chopped 2 tsps of green chili's (serrano, habanero, or jalapeno), chopped 1 tablespoons desiccated coconut salt 2 Tbsps lemon juice blend all the ingredients together and...

read more
Kale Salad with Bacon & Potatoes

Kale Salad with Bacon & Potatoes

Baby Kale and Little Gem Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette Ingredients 12 oz baby potatoes (cut into bite-sized chunks) 2 Tbsp olive oil 8 oz bacon (cooked until crisp) 1 bag baby kale 2 little gems (cut crosswise into 1-inch-wide strips) 1 ½...

read more
Cannellini Beans with Gypsy Bells

Cannellini Beans with Gypsy Bells

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...

read more