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Recipes

Pickled Green Radishes

1 1/2 lb green radishes, trimmed and peeled 1 1/2 tbsp kosher salt 2 inches gingerroot, peeled and sliced into paper-thin rounds 1/2 tsp coriander seed 4 garlic cloves, peeled and smashed 1/8 tsp red pepper flakes, or more to taste 1/3 … Continue reading

Beets & Chickpeas with Jalapeño Yogurt

Beet & Chickpea Salad: 1 lb beets 1 large garlic clove, minced 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp smoked paprika 1 cup cooked chickpeas a few handfuls arugula1/2 tsp brown mustard seeds for garnish 2 tbsp chopped fresh cilantro … Continue reading

Sauteed Beet Greens with Red Onions and Garlic

2 tbsp extra virgin olive oil 1/2 small red onion, thinly sliced 3 large cloves garlic, thinly sliced 4 medium beets (about 12 ounces with greens) trimmed, peeled, halved, and sliced into 1/4″ thick half-moons 10 cups lightly packed stemmed … Continue reading

Easy Sauteed Kale

Red Russian Kale image

1/4 cup extra virgin olive oil 3 cloves garlic, peeled and sliced 1 large bunch of kale, stemmed with leaves coarsely chopped 1/2 cup vegetable stock, white wine or water salt, black pepper and red pepper flakes to taste 2 … Continue reading

Swiss Chard with Golden Raisins and Pine Nuts

Rainbow Chard

3 tbsp golden raisins, rehydrated 2 lb Swiss Chard, stemmed and washed – stems diced and set aside 2 tbsp olive oil 2 garlic cloves, minced 3 tbsp pine nuts, toasted salt and freshly ground pepper to taste Fill a … Continue reading

Easy Creamed Spinach

1 lb fresh spinach 1 tsp olive oil 1/4 cup onion (minced) 1 tbsp butter 1/3 cup heavy cream 2 oz cream cheese 1/4 tsp garlic powder 1/8 tsp seasoning salt black pepper to taste Wash and dry spinach and remove any tough … Continue reading

Roasted Turnips with Sage Browned Butter

Golden Ball Turnip

3 lb tunips, peeled and cut into 1/2″ wedges cooking spray 1 1/2 tsp salt 1/2 tsp black pepper 1/4 cup unsalted butter 12 small fresh sage leaves, divided 2 tsp grated lemon rind, divided 1 tbsp fresh lemon juice … Continue reading

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