Delicious Recipes
Leek and Potato Soup
Makes 2 quarts: 4-6 servings- The Art of Simple Food - Alice Waters Trim off the root and the tough upper greens from: 2 pounds of leeks Cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of...
Potato, Leek, Celeriac, Greens Soup
1 Bunch Leeks (approx. 3-4) 6 Large Potatoes, scrubbed and cubed 1/3 – 1/2 Celeriac Root – washed and peeled 1/2 lb. Cooking Greens, washed and cut into small pieces – Bok Choi will be perfect! 5-6 cloves Garlic, minced 2-3 Tablespoons Olive Oil 2-3...
Roasted Fairytale Eggplant
(The Zahradka Farm) 1lb Fairytale Eggplant –cut into halves 1 sweet bell pepper—cut into matchsticks 1 tomato chopped 1 sweet onion chopped 10 sprigs parsley chopped (stems removed) 6 cloves of garlic 2 tbs olive oil 1 bunch fresh dill chopped (stems...
Roasted Fingerling Potatoes
(Rachel Ray’s 4-star recipe!!) 2 pounds small fingerling potatoes 6 cloves garlic, crushed Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons Salt and pepper Heat oven to 500 degrees F. Spread potatoes out on a cookie sheet. Scatter garlic over potatoes....
Long-cooked Broccoli
Adapted fromThe Art of Simple Food by Alice Waters 1 1/2 lbs. (about one bunch) broccoli 1/4 c. olive oil 6 cloves of garlic, chopped A fat pinch of dried red pepper flakes A good sprinkling of salt 1 c. water Juice and grated zest of one lemon Grated parmesan or...
Mashed Potatoes and Turnips with Roasted Pear Pur
Makes 8 servings 1/4 cup honey 1 tablespoon fresh lemon juice 1 1/2 tablespoons butter, melted 4 Bosc pears, peeled, quartered, cored 2-3 pounds potatoes, peeled, cut into 2-inch pieces 1-2 pounds white turnips, peeled, cut into 2-inch pieces 1 1/2 sticks butter, room...
Fresh Sage in Polenta
6 1/2 cups vegetable or chicken stock salt and freshly ground pepper 2 cups coarse-grained cornmeal (polenta) 2 tablespoons chopped fresh sage leaves 2 tablespoons unsalted butter 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce) (optional) Bring the stock to a...
Cheddar/Scallion Drop Biscuits
2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes 6 oz Cheddar, coarsely grated (1 1/2 cups) 4 scallions, finely chopped 1 cup...
Spinach and Scape Frittata
3 Tbsp. olive oil 10 eggs 1 cup (1/2 lb) chopped raw spinach 1/2 cup grated parmesan cheese 1 Tbsp chopped parsley or basil 1/2 cup finely chopped garlic scapes salt and pepper to taste Preheat oven to 350 degrees. In a large bowl, mix all ingredients except the oil...
Garlic Scape Pesto
1/2 lb. garlic scapes (chopped into 1" sections) 1 c. organic olive oil 2 c. grated parmesan cheese In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.
Lemon Scented Pasta with Garlic Scapes and Veggies
(Serves 2 as a main course or four as a side dish) 1/3 box of spaghetti 5 or 6 garlic scapes, sliced thinly 6 sun-dried tomato, sliced thinly 1 bunch Bok Choi or Broccoli Rabe ½ cup flat leaf parsley or basil Zest of one lemon Juice of one lemon 1 cup chicken...
Lemon and Collard Green Juice
Juice of one Lemon 3/4 cup Water 1 Collard Green Leaf 1 sprig of Mint Honey to taste Mix everything into a blender, strain, and serve.