Simple Shelling Beans

Friday, July 17, 2015

1 pint shelled fresh cranberry beans
1 large sprig fresh thyme
Several garlic cloves (to taste), crushed
Parmesan rind (if you have some -- this really makes the dish!)
Extra virgin olive oil

Rinse the shelled beans and place in a wide shallow pot. Cover with 2-3 cups of water and a healthy glug or three of olive oil. Toss in the crushed garlic and thyme sprig. Turn the heat on medium and bring to a lively simmer. Turn down the heat and cover, letting the beans bubble away until tender but not falling apart. Give them a stir from time to time. Once the beans are tender, remove the lid and let simmer a bit longer to reduce the liquid to your liking. Season generously with salt and pepper. Excellent served with toasted Kalamata Olive Bread slathered with plain chevre. Read More...

Russian Eggplant Spread

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

1 1/4 cup tomato paste
1 large eggplant
1 green or red pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 T sugar
1 1 T lemon juice
1 1/2 T salt
1 1/8 T pepper
1 baguette, sliced for serving spread

Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from eggplant and seeds from pepper. Chop both. Sauté onion and garlic over medium heat until tender. Stir in eggplant, chopped pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Place mixture in blender and blend until smooth. Cover and refrigerate until chilled. Serve with bread. Read More...

​Brown Sugar Glazed Beets

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

3 T brown sugar or maple syrup
2 T orange juice
1 T butter
1/4 t salt
1/4 t pepper
Pinch of ginger
3 cups cooked beets, cubed

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are glazed, 6 to 8 minutes. May top with bacon and toasted almonds. Read More...

Apple Butternut Soup

Friday, July 17, 2015

Courtesy:  Chef Anthony Scolaro of One Eleven Bistro 

Cider Squash Soup

Friday, July 17, 2015


Potato Leek Soup (Vegan)

Friday, July 17, 2015

Courtesy:  Sara Graca 

Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca 

Curried Spinach Salad

Monday, July 06, 2015

Salad Ingredients

2 Tbsp scallions, sliced
8 cups fresh spinach
1/2 cup chopped apples
1/2 cup raisins
Chopped peanuts to taste

Dressing Ingredients

1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp chutney
2 tsp sugar
2 tsp salt
1/2 tsp curry powder
1 tsp dry mustard

Combine salad ingredients in a large bowl and toss.  Process dressing ingredients in blender until well combined, toss with salad and serve. Read More...

Creamed Greens

Friday, July 03, 2015


1 stick butter* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)

Melt 1 stick of butter in a pot.  Sprinkle in flour and whisk until smooth.  Coke over medium heat until light golden brown.  Add onion and garlic, stir and cook until fragrant.  Pour in milk while whisking constantly, and cook for about five minutes.  Ad greens in increments until all are incorporated, and cook until wilted but not soggy.  Season with salt, pepper, ginger and nutmeg.  For a twist you can add fennel pollen, bacon, ramps or parmesan cheese. Read More...

Quick Bok Choy Salad with Tahini Dressing

Thursday, July 02, 2015

Salad Ingredients

2 heads bok choy, chopped into 1/2 inch pieces3 cusp  red cabbage, sliced thinly1 Tbsp sesame seeds
1/4 cup fresh mint
10 dandelion flowers (optional)

Dressing Ingredients

6 Tbsp sesame seeds4 cloves of garlic (fresh ramps or garlic scapes make a nice substitute)
2/3 cup white wine vinegar
4 Tbsp honey
4 Tbsp olive oil
4 Tbsp soy sauce

Combine bok choy, cabbage, mint, dandelion flowers and sesame seeds in a large bowl and toss.  Put all dressing ingredients in blender and process until the consistency is creamy and thickened.  Pour over salad, toss, and serve. Read More...

Go Back


pesto currants cucumber shiitake anise Spread cointreau gin anchovy flank steak kohlrabi chimmichurri bell pepper fritter peach conserve cream cheese sunchokes beef coeur flank dill bulgar goat Cheese slaw chimichurri hazelnuts verde scapes peppers gruyere Spinach gazpacho almonds tomatoe tostadas celery root zucchini dilly bayeldi shallots pie white beans spelt blueberry pork chop buckwheat radishes shitake tomato juice creme syrup beets gouda heavy whipping cream green beans wasabi jam celebration plums sour onion casserole potatoes bread pudding buttermilk mushroom kluski blue cheese bbq bok choy habanero sandwiches plum Shitake Mushrooms pudding rouille Red Onion fondue pork cornmeal Apple fennel compote yogurt panzanella sandwich Salsa parmigiano gorgonzola cream chilies mushrooms chocolate apples imam wheat flour Potato cranberry plum tomatoes steak biscuits bruschetta cake tuscan asparagus Bread wrap beer okra maple cantaloupe pepper paste carrots chicken dinner salad pasta basil berry chicken egg coriander latkes sweet lettuce egg noodles bulgar wheat cauliflower reggiano fraiche bosc vinaigrette hickory Cranberry Beans radish fritters remoulade prosciutto absinthe carrot top chili peppers Corn Eggplant pancake chives crepes Leek leeks tomato olives Cider almond milk sherry kirsch vanilla wafers ramps artichoke capers muffins feta watercress barley oats walnut oil baby bok choy mustard greens garlic turnip Kale butter meatballs green pepper sour cream Salad yellow onion tomato corn pie baguette cheese walnuts strawberry celery hearts onions polenta lemon grass jack cheese vegetable mint pineapple cockaigne sweet potato sausage stuffing Tomatillos pickled eggs Drinks Squash bacon fennel seeds spiced winter squash Recipes crisp Beans daisy tart parmesan chiles peas tortillas couscous pears honey fennel bulb knots frittata cilantro spring shrunken heads pecan coeur a la creme Vegan vegetarian jack melon Tomatoes rhubarb chorizo brown sugar roasted gratin Jerusalem artichoke Swiss Chard maple syrup sesame Farmers' Market shelling pumpkin Chevre coconut milk caesar carrot tops thai pecans sauce chili kalamata snow peas Side strawberries Dressing swiss pine nuts arugula bean chipotle curry scallions bloody mary nectarine collins beet greens beet Greens Soup carrot fronds Poblano Chili poblano dijon strata Rice wine vinegar Butternut celeriac turnips tenderloin autumn