Recipes

Pea Shoot Pesto

Jun
29

A variation from www.peashoots.com

Ingredients:

  • 1 cup of walnuts or cashews
  • 2 cloves of garlic
  • 1/2 cup parmesan or asiago cheese
  • 1/2 pound pea shoots
  • 2 tblsp Olive oil
  • Salt & pepper

Directions:

  • Toast the nuts.
  • Blend garlic and pea shoots with olive oil, salt, and pepper
  • Puree in the nuts
  • Fold in the cheese

Serve with anything: pasta, salad, meat

Posted By hwdperk read more

Sea Salted Baked Potatoes, Parmesan Greens

Jun
29

- Nigel Slater

Ingredients:

  • Baking Potatoes
  • Butter or olive oil
  • Green salad leaves

Dressing:

  • A Tblsp vinegar infused with dill
  • 1 tsp dijon mustard
  • an egg yolk
  • 1/2 cup olive oil
  • Grated Parmesan or cheddar - 2 Tbsp
  • 2 teaspoons lemon juice

Directions:

Posted By hwdperk read more

Chard Gratin

Jul
15

Ingredients:

  • 1 lb chard stems and leaves
  • 1 tablespoon whole grain mustard
  • 1 3/4 cup heavy cream
  • handful of good grated parmesan

Directions:

Posted By Dalziel read more

Kohlrabi Slaw

Jul
15
  • 1 lb Kohlrabi, trimmed, peeled, grated or cut into fine matchsticks
  • 2 apples cut into fine matchsticks
  • 1 carrot cut into fine matchsticks

Dressing:

  • 1/4 cup cream
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon good mustard
  • 1/2 teaspoon honey
  • salt & pepper
  • fresh mint

Whisk all dressing ingredients; add to veggies and serve immediately

Posted By Dalziel read more

Apple Radish Slaw with Honey Lime Jalepeno Vinaigrette

Jan
22

Slightly modified from thelemonbowl.com

  • 1 tart apple, Diced
  • 1 cup shredded carrot
  • 1/2 cup shredded radish (Green Meat)
  • 1/2 cup scallion/red onion

Dressing:

  • 3 Tbsp honey
  • 3 Tbsp olive oil
  • Juice of 1 lime
  • 2 Tbsp minced jalepeno
  • 1 clove of garlic, minced
  • 1/2 tsp salt
  • 2 tbsp fresh mint, mindec

Direction:

Posted By Dalziel read more

Chilean Squash

Oct
08

from Mollie Katzen's Moosewood Cookbook

Preparation time: About 1 hour, after the squash is cooked and pureed.

Posted By hwdperk read more

Green Tomato Salsa Verde

Sep
30

from Gloria Snider - Simply in Season with Mary Beth Lind and Cathleen Hockman-Wert

  • I cup green tomatoes (coarsly chopped
  • 1/2 - 1 fresh jalepeno pepper or chili pepper
  • 2 cloves of garlic (minced)
  • 2 green onions (white and green parts cut in 1 inch pieces)
  • 1/3 cup water

Put items in a sauce pan, bring it to a boil, then turn heat down to simmer for 2 to 3 minutes.  Place cooked veggies in a blender or food processor

Posted By Dalziel read more
Posted By Dalziel read more

Baked Tomatoes with Cheese and Thyme

Sep
02

from Tender by Nigel Slater

  • Large ripe tomatoes - 4
  • Olive oil
  • Thyme
  • Fresh goat cheese or other cheeses - 2 small

Preheat the oven to 350°F

Cut a thick slice from the top of each tomato.  Using a teaspoon, scoop out enough of the seeds and flesh to make room for half a goat cheese (don't add the cheese yet.)

Put them snugly in an ovenproof baking dish, salt and pepper the inside, and add a teaspoon or so of olive oil to each one.

Posted By Dalziel read more

Roasted Cherry Tomatoes

Sep
02

from Tender by Nigel Slater

Put your tomatoes in a shallow roasting tin and drizzle olive oil over them.  Grind over a little black pepper and add a few dro0ps of balsamic vinegar.  Toss them around in the dressing, then roast at 400F (200C) for about thirty minutes until they are soft and oozing juices.  Let them cool in their dish, so as not to waste a drop of their juice.

Posted By Dalziel read more

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