June 2011
11 posts
Fresh Tomato Salsa
Ingredients
4 pounds vine-ripened red and/or orange tomatoes (about 5 medium) 1/2 medium onion (preferably white) 1 cup fresh cilantro sprigs 4 fresh jalapeno chiles, seeded and chopped 2 teaspoons minced garlic 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper
Directions
Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop...
Cold Cucumber Soup
Ingredients:
5 cucumbers 1/2 cup chopped parsley 6 scallions, chopped 2 tablespoons chopped fresh dill 1/4 cup fresh lemon juice 1 quart buttermilk 1 pint yogurt Salt and freshly ground pepper
Directions:
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely...
Rosemary Grilled Squash
Ingredients:
Lots of Zephyr, Magda, Patty-Pan or Zucchini squash, cut into 1/2 inch thick rounds Extra virgin olive oil 3 tablespoons chopped fresh rosemary leaves salt and freshly ground black pepper 1 handful fresh rosemary sprigs, including woody stems if possible.
Directions:
Prepare your charcoal grill. Toss squash with plenty of olive oil, salt and...
Arugula and Pear Salad
Ingredients
1/2 cup walnut halves 5 to 6 cups arugula, cleaned and dried 1 Bosc or Anjou pear, thinly sliced 1 lemon 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles
Directions
Toast nuts in small pan over medium heat until fragrant. Cool. Combine arugula and...
Mushroom and Kale toss
Ingredients
3 tablespoons extra-virgin olive oil 4 portobello or shiitake mushroom caps, sliced 1 bunch kale, stemmed and chopped Salt and pepper Freshly grated nutmeg, to taste, about 1/4 teaspoon 1/2 cup dry red wine
Directions
Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add...
Pac Choi and Turnip Slaw
Ingredients
1/4 cup rice vinegar 1 tablespoon sesame oil 2 teaspoons sugar 2 teaspoons Dijon mustard 1/4 teaspoon salt 1 bunch pac choi, thinly sliced 1 bunch turnips, thinly sliced 2 medium carrots, shredded ½ onion, thinly sliced
Directions
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add to sliced vegetables; toss to coat with...
Pan Roasted Turnips
Ingredients
1 bunch turnips, cleaned and quartered 3 tablespoons butter 1 tablespoon paprika 4 tablespoons red wine vinegar salt and pepper to taste
Directions
Season turnips with salt and pepper. In a large sauté pan, heat butter until starting to brown. Add turnips and toss to coat well. Sauté until light golden brown, about 8 to 9 minutes. Add paprika and toss to...
Spicy Swiss Chard
Ingredients
2 tablespoons extra-virgin olive oil Pinch red pepper flakes 2 cloves garlic, minced 1 bunch Swiss chard, stems removed and leaves chopped into thin strips Splash white wine 1 tablespoon brown sugar Salt
Directions
In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a...
Steamed Asian Greens
Ingredients
1 bunch Asian greens, such as Pac Choi, Tatsoi, Komatsuna or Mizuna, coarsely chopped 1 onion, thinly sliced 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds, plus more for garnish salt to taste
Directions
Saute onions until lightly browned, 8-10 minutes. Now add vegetables to pan and...
Tzatziki Recipe
A beautiful recipe with detailed instructions on how to make that delicious and cooling yogurt sauce.
http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html
3 tags
Lacinato Kale with Caramelized Onions
Ingredients
Extra virgin olive oil 1 large organic onion, thinly sliced 2-4 cloves organic garlic, thinly sliced 1 bunch Amy’s organic Lacinato kale, middle stems removed, leaves coarsely chopped 3/4 cup vegetable or chicken stock (you may use water if stock is unavailable) salt and crushed red pepper flakes
Directions
In a large sauté pan, over low...
Squash Carpaccio
My version of the squash carpaccio recipe from Sur La Table’s Eating Local cookbook. This recipe is different, though inspired by, the one in the book. 2-3 medium-sized Zephyr yellow squash 1/4 bunch sorrel walnuts block of parmesan cheese lemons olive oil salt and pepper garlic Cut the tops off the squash and peel off thin strips using a vegetable peeler. Mix up a...
April 2010
2 posts
Easy Tomato Salad
Take heritage tomatoes. Drizzle with oil and vinegar, add fresh basil leaves, grind fresh pepper and add salt to taste.
submitted by Stephanie S
Easy Arugula Salad
(serves about 4)
Ingredients
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced
Directions
1. In a large plastic bowl with...