Roasted Root Vegetables with Polenta

Cylindra Beets

3 large parsnips* 1 rutabaga* 3 red beets* (save beet greens!) *all peeled and chopped into 1/2″ pieces 3 tbsp olive oil 8 cups water 1 tsp salt 1 tsp black pepper 2 cups coarsely ground cornmeal 2 tbsp butter 4 ounces blue … Continue reading

Smashed Potatoes

Red Potatoes

24 ounces fingerling potatoes 2 tbsp extra virgin olive oil 3 tbsp melted butter 5 cloves garlic – minced 1/2 tsp salt 3 tbsp chopped parsley 2 tbsp grated parmesan cheese Preheat oven to 450 degrees and prepare a sheet pan … Continue reading

Panzanella Salad

Cherokee Purple Tomato

1 loaf of French bread cut into cubes (6 cups) 2 large ripe tomatoes, cut into 1-inch cubes 1 large cucumber, cut into 1-inch cubes 1/2 red onion, thinly sliced small handful of fresh basil leaves, chopped 1 cup extra virgin … Continue reading

Swiss Chard, Fennel, and White Bean Gratin

5 tbsp unsalted butter 1 large fennel bulb, cored, and sliced thin (about 3 cups) 1 large onion, sliced thin (about 1 1/2 cups) salt and pepper 3 medium cloves garlic, minced 3 bunches swiss chard (1 lb) leaves removed, … Continue reading

Arugula with Warm Bacon Vinaigrette

4 bacon slices 1 shallot, minced 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1/4 tsp salt 1/4 tsp black pepper 5 ounces arugula 1/3 cup crumbled goat cheese 1. Cook back in a 10-inch nonstick skillet … Continue reading

Chicken and Orzo Soup with Fennel

8 cups chicken broth or chicken stock 1 tsp salt, or more to taste 1/2 tsp black pepper, or more to taste 4 medium uncooked carrots, thinly sliced into rounds 1 uncooked fennel bulb, thinly sliced and chopped 1 cup uncooked orzo … Continue reading

Kale Quinoa Bites

Red Russian Kale image

unsalted butter 2 ½ cups cooked quinoa, at room temperature 4 large eggs, beaten ½ tsp salt 1 small onion, finely chopped ½ cup crumbled feta 1 clove garlic, minced 1 cup finely chopped kale ½ cup shelled edamame ¾ … Continue reading