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Recipes

Chicken and Orzo Soup with Fennel

Ingredients: 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 … Continue reading

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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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Grilled and Glazed Carrots

Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading

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Sour Cream Cucumbers

mandurian-round-cucumbers

Ingredients: 1 large cucumber or several small cucumbers, sliced thin 1/2 cup sour cream 4 tsp. vinegar 2 drops hot sauce 2 tbsp snipped chives 1/2 tsp dried dill dash black pepper Cooking Instructions: Slice cucumbers and place them in … Continue reading

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Easy Creamed Spinach

Ingredients: 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 Cooking Instructions: Wash and dry spinach and … Continue reading

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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

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Swiss Chard, Fennel, and White Bean Gratin

Ingredients: 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 … Continue reading

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Roasted Radishes

a bunch of small colorful radishes that are pink, purple and white

2 lb radishes, trimmed and halved 3 tbsp olive oil 1 tsp sea salt ¼ tsp black pepper ½ tsp smoked paprika ¼ tsp onion powder ¼ tsp garlic powder

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Italian Fresh Herb Vinaigrette

a leaf of fresh green parsley on a white background

1 cup loosely packed fresh flat-leaf parsley, roughly chopped (about one small bunch) 10 large fresh basil leaves 1/4 tsp dried oregano 2 medium cloves garlic, roughly chopped (about 2 tsp) 1/4 cup high-quality red vinegar 1 1/2 tsp honey … 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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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 … 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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Swiss Chard with Golden Raisins and Pine Nuts

Rainbow Chard

Ingredients 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 Cooking … 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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Smashed Potatoes

Red Potatoes

Ingredients: 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 Cooking Instructions: Preheat oven to 450 degrees and prepare … Continue reading

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Panzanella Salad

Cherokee Purple Tomato

Ingredients 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 … Continue reading

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Arugula with Warm Bacon Vinaigrette

Ingredients: 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 Cooking Instructions: 1. Cook back in a … Continue reading

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Turnip Bake

turnips

Ingredients: 3 large turnips or 6 small turnips, peeled and cubed 4 tbsp butter, divided 2 large eggs 3 tbsp all-purpose flour 1 tbsp brown sugar 3 tsp baking powder 3/4 tsp salt 1/4 tsp pepper dash ground nutmeg 1/2 … Continue reading

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