This recipe arrived in a Spring issue of Gourmet last year and I think I made it 3 times in the short season that asparagus was available. I love risotto, and the barley is a unique and healthy twist. Using … Continue reading…
Recipes
Roasted Beets for Salad
My favorite way to use beets is to roast them, in their skins, drizzled with olive oil, salt and pepper, and tightly covered with foil until tender. (Takes about 45minuts to an hour at 350˚) When the beets are cool … Continue reading…
Black Beans
These black beans are awesome. The are so easy to make and so delicious. The flavor improves over time, so if you make them on a Sunday, they’re the ultimate time saving meal for the week to come. Try them … Continue reading…
Borscht!
Farmer Ted Blomgren from from Windflower Farm, sent the following letter in my winter CSA box for the month of January… Yesterday, Jan and I harvested scallions from the unheated greenhouse, and bagged root crops, including carrots, parsnips and beets… … Continue reading…
Beet and Chipotle Soup
I know what you’re thinking… “beet and chipotle soup?!” Yes, and it’s as good as it sounds. (serves 4 to 6) 2 pounds whole beets, stems trimmed to less than 1-inch 1 1/2 cups chicken or vegetable stock 1 cup … Continue reading…
Mashed Potatoes and Celery Root
I make celery root mashers all the time, you don’t really need a recipe, just sub half the potatoes for celeriac. But hey, if you wanna do it like the pros, Tyler Florence is a fave of mine: (serves 4) … Continue reading…
Curried Squash and Mushroom Soup
This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman, when I used to babysit and cook for her family in college. It has since become a fall favorite at my house, and just … Continue reading…
Lentil and Roasted Garlic Soup with Sweet Potato and Kale
The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have … Continue reading…
Penne with Arugula and Prociutto
This might be the most delicious 30 minute meal out there is you have a pile of fresh arugula. (serves 4) 1 pound penne 1/4 pound thin sliced prosciutto, chopped 1 pound arugula, coarse stems discarded and leaves coarsely chopped … Continue reading…
Basic Applesauce
Applesauce is so easy to make and so delicious. We love making this in the Fall when their is an abundance of apples. 3 pounds apples, cut into 1/2-inch-thick slices 1 cinnamon stick 2 to 4 tablespoons sugar or honey … Continue reading…