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Latin Roasted Fingerling Potatoes

Red Potatoes

Ingredients: 2 lb assorted fingerling potatoes, washed and cut lengthwise 1 tbsp olive oil 1 tbsp chili powder 2 tsp garlic, minced 3/4 tsp salt 1/2 tsp pepper 1 medium onion, cut into 1/2-inch thick wedges 1 1/2 cups cherry … Continue reading

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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

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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

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Roasted Turnips with Sage Browned Butter

Golden Ball Turnip

Ingredients: 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 … Continue reading

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Roasted Root Vegetables with Polenta

Cylindra Beets

Ingredients: 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 … Continue reading

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