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Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Adapted from foodandspice.blogspot.com INGREDIENTS 1 large head romaine lettuce or 2–3 heads baby romaine 1/4–1/2 cup mayonnaise 2–3 tablespoons red wine vinegar 2 cloves garlic, minced 2 teaspoons Dijon mustard Freshly cracked black pepper 1/4–1/2 cup olive oil 1 cup of fresh grated or shaved Parmesan cheese Juice of 1 lemon (optional) Homemade croutons (optional), [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch asparagus, bottoms trimmed or snapped off 3 tablespoons olive oil Salt and pepper to taste PREPARATION Preheat oven to 450°F. Place asparagus on a rimmed baking sheet and pour olive oil evenly over the top. Turn the asparagus over a few times to coat all sides in [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Baby artichokes are almost entirely edible.Remove any tough outer leaves, and trim the stem. After washing in cool water, try one of these cooking methods: Sprinkle lightly with salt, and steam until tender (15–20 minutes or so). Cut in half and drizzle cut side with olive oil and lemon juice, sprinkle with chives, and serve. [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 cup of leeks (the white and light green parts only), cut into rounds and washed thoroughly 2 cups vegetable broth 1/3 cup cremini mushrooms, thinly sliced Fresh herb options: 2 teaspoons minced basil leaves, parsley, or chives 2 tablespoons olive oil Salt and pepper to taste To thicken: [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1–2 cups potatoes and/or turnips in 3/4-inch dice, steamed, roasted, sautéed, or boiled until tender but not mushy 1 cup shredded Brussels sprouts and/or kohlrabi (stems trimmed, outer leaves removed) 1/2 cup fresh grated carrots and/or parsnips 4 tablespoons olive oil 2 tablespoons red wine vinegar or sherry vinegar [...]
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Recipes by Non-Reactive Pan, clarosouthwick.com/blog 1. GUACAMOLE INGREDIENTS 1 avocado, sliced into cubes and removed from the skin 1/4 cup onion (white, yellow, red, or green), finely chopped 1 small tomato, diced (optional) 1/2 teaspoon cumin 1/2 teaspoon salt 1–2 teaspoons olive oil 1–2 teaspoons fresh lime or lemon juice (optional) PREPARATION In a large [...]
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Adapted from vinegartart.com INGREDIENTS 1 bunch spinach, washed thoroughly and cut or torn into bite-size pieces 1 large or 2 small ripe pears and/or apples 2 tablespoons red wine vinegar 1/4 cup olive oil 1 teaspoon Dijon mustard 1/4 cup shaved or freshly grated Parmesan cheese 1/2 cup pecans, chopped and toasted (see Cook’s note) [...]
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Add enough peanut, sunflower, safflower, or canola oil to lightly coat the bottom of a 6- to 8-quart lidded pot. Add 1/2 to 2/3 cup popcorn kernels (depending on size of pot), and shake gently to cover with oil. Heat to medium-high, and leave lid cracked just enough to let steam escape but not popcorn. [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 3–4 cups root veggies (potatoes, sunchokes, parsnips, yams, etc.), very thinly and evenly sliced 1–2 tablespoons olive oil Salt and pepper to taste PREPARATION Preheat oven to 400°F. Thoroughly scrub root veggies to remove any grit, and cut away any bad spots or eyes. Slice root veggies into very [...]
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Recipe by The FruitGuys In culinary terms, “mirepoix” (a French word) refers to the combination of finely diced onion, carrots, and celery used as a staple flavor base for many soups and stocks. INGREDIENTS 1 cup navy beans, whole dried peas, lentils, or split peas (yellow or green) 4 cups veggie broth 1 cup water [...]
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