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Recipe by Tanya Milosevich INGREDIENTS 4–6 red potatoes, scrubbed and thinly sliced 1 red onion, thinly sliced 3 tablespoons olive oil 1 cup Gruyère cheese, grated 1 cup cream, half and half, or milk Salt and pepper Butter PREPARATION Preheat oven to 375°F, and butter a medium casserole dish. Warm the olive oil in a [...]
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Adapted from seattletimes.com INGREDIENTS 2 medium or large artichokes 1 orange (navel, cara-cara, or blood orange) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/3 cup cold unsalted butter, cut into bits PREPARATION: Artichokes Wash artichokes in cold, running water. Trim the end of the stem to desired length, such as 1 inch. Remember— the stem [...]
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Adapted from low-cholesterol.food.com INGREDIENTS Guavas, peeled, approximately 3/4 to 1-1/4 pounds (10–18 guavas) Water, approximately 1 cup per pound of guavas Sugar, approximately 2 cups (more or less) PREPARATION Cut guavas in half and scoop out seeds. Soak seeds in half of the water. Peel guava halves, cut into chunks, and place in a saucepan [...]
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Recipe Courtesy of Capay Valley Farm Shop Slice the lemons into thin rounds to add a fresh kick to water or tea. Slice the lemons into wedges and squeeze the juice over fish, chicken or steamed vegetable dishes. For delicious lemonade, juice the lemons and dilute the juice with water 1:3. Dissolve 1 part sugar [...]
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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 head of radicchio, leaves peeled off 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/4 cup balsamic vinegar 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved PREPARATION 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved Preheat oven to 400 degrees. In a bowl, toss the [...]
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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch radishes (any variety will work), greens removed and radish sliced into rounds or sticks Rice vinegar to cover (about 1 & 1/2 cup) 3 tablespoons sugar 1/2 teaspoon salt Red chile flakes or whole dried red pepper, crumbled, optional PREPARATION Place 3/4 cup of vinegar, [...]
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Adapted from whatsforsupper-juno.blogspot.com INGREDIENTS 1 head of cauliflower or Romanesco cauliflower 6 tablespoons melted butter or vegan margarine 3–4 tablespoons breadcrumbs (see Cook’s note) Juice of 1 lemon 1/2 cup fresh parsley, finely chopped, plus more for garnish Salt and pepper to taste PREPARATION Cut cauliflower into florets, rinse well, and steam covered over boiling [...]
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Adapted from homecooking.about.com INGREDIENTS 3/4 pound sunchokes (Jerusalem artichokes) 1/2 teaspoon salt 1–2 tablespoons butter Black pepper to taste 1/4 cup freshly grated Parmigiano-Reggiano cheese PREPARATION Preheat oven to 400°F. Peel the sunchokes and drop them in salted, boiling water. Cook until they feel just tender but not mushy when prodded with a fork (check [...]
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Recipe by The FruitGuys INGREDIENTS 2 medium to large artichokes Juice of 1 lemon and zest of 1/2 lemon For Lemon Butter: 1/2 cup butter or vegan margarine For Lemon Mayo: 1/2 cup mayonnaise or Vegenaise 1/2 teaspoon Dijon mustard (optional) Salt and freshly ground pepper to taste PREPARATION: Artichokes Wash artichokes in cold, running [...]
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Courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes in 1/2-inch dice 1 cup mushrooms in 1-inch dice 1/2 cup onion in 1/2-inch dice 2 cloves garlic, minced 1/2 teaspoon salt 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped parsley Pinch of red pepper flakes (optional) 1 tablespoon chopped fresh [...]
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