Delicious Recipes

Corn, Buttermilk, and Chive Popovers

Corn, Buttermilk, and Chive Popovers Adapted from The New Basics  and found on SmittenKitchen.com Makes 6 popovers in a traditional popover pan or in ramekins; will likely make 9 in muffin tins 1 cup buttermilk 1/2 cup corn kernels 3 large eggs 2 tablespoons...

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Ginger Carrot Fla

Ginger Carrot Flan 1 pound carrot peeled, sliced and steamed al dente 1 small onion chopped 1 T fresh grated ginger (or one tsp ginger powder) 2 Tablespoons maple syrup 1/2 tsp cinnamon Pinch each of nutmeg, cloves and salt 1 c heavy cream 3 eggs   Heat oven to...

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Turnip Pickles

2 med. turnips 1/2 tsp salt 1 Tbs lime juice 1/8 tsp cumin 1/8 tsp cayenne pepper Peel turnips. Slice into thin rounds, then cut in half. Toss turnips in bowl with salt and lime juice. Cover and let marinate for 2-4 hours at room temp. Shortly before serving, combine...

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Nicoise Salad

Nicoise Salad 8 cups of green beans, cleaned with stems removed 8 small red potatoes, quartered 4 garlic cloves, minced 1 cup of sliced kalamata olives a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint 1 cup white wine vinegar ½ cup extra...

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Young Turnip Salad with Apples and Lemon Dressing

Raw young turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts. 1 cup...

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Southwestern Saut

Southwestern Sauté 5-6 ears of corn 1/3 c. olive oil 1 large zucchini and/or yellow squash, cut into ½ inch pieces 1 green or red peppers, chopped 1 onion, chopped 2 garlic cloves, pressed 1/2 T. chili powder 1/4 t. cayenne pepper 1/4 t. oregano  ...

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Potatoes & Turnips w/ Roasted Pear

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 Yukon Gold potatoes, peeled, cut into 2-inch pieces * 1-2 pounds white turnips, peeled, cut into 2-inch pieces *...

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Citrus-Infused Zucchini Salad

Citrus-Infused Zucchini Salad Salad: 3 cups julienne-cut zucchini 1-1/2 cups fresh corn kernels (about 3 ears) 10 Kalamata olives, sliced 3 tablespoons of finely chopped chives 3 tablespoons of finely chopped basil   Toss all salad ingredients in a bowl. ...

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Parsley Oil

Salt 1-2 large bunches fresh flat-leaf parsley, rinsed 1/4 cup extra-virgin olive oil   Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add...

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Cumin Roasted Beets

4 medium beets, halved and sliced ¼ inch thick. 1-1 ½ tsp. ground cumin 1 Tbsp. olive oil 1 Tbsp. lemon juice 1 Tbsp. honey Salt and pepper 1 c. water   In a deep skillet, heat oil over moderate heat. Add beets, cumin, and honey. Stir until beets...

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Sage Polenta

5 c. water Coarse salt and pepper 1-1 ½ c. coarse polenta (cornmeal can also be used in a pinch) 2 Tbsp. finely minced sage leaves 3-4 Tbsp. unsalted butter, room temperature   Bring water to a boil in a large saucepan over high heat. Add salt. Whisking...

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Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers 1 cup butter, room temperature 2/3 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon lemon extract 2 cups all-purpose flour 1/8 teaspoon salt In a mortar, grind lavender flowers with the pestle. In a medium...

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