Recipe by Tanya Milosevich INGREDIENTS 2–3 cups potatoes, scrubbed and thinly sliced 1 onion, thinly sliced 3 tablespoons olive oil 1 tablespoon fresh rosemary, sage, or dill leaves, chopped 1 cup Gruyère or sharp cheddar cheese, grated 1 cup cream, half and half, or milk Salt and pepper Butter Fresh herb sprigs as a garnish [...]
Recipe by The FruitGuys INGREDIENTS 1 cup English peas, shelled (see Cook’s note) 1/4 cup onion, minced 1 tablespoon fresh mint or basil leaves, chopped 2 teaspoons olive oil Salt and pepper PREPARATION In a small skillet or frying pan, sauté onion in olive oil over medium-high heat until soft and translucent, about 5–7 minutes. [...]
By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion, chopped 2–3 cloves garlic, minced 1–2 tablespoons olive oil 2 teaspoons maple syrup 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1–2 tablespoons fresh [...]
They don’t call it “savory” for nothing! You will savor the richness of this herb, which has been used to enhance the flavor of food for more than 2,000 years. Its complex taste has strong, peppery notes of thyme and mint.There are many species of savory, the two most common being “winter savory” and “summer savory.” [...]
Preparation TipsSavory pairs well when cooked with dried or fresh beans and legumes, and is delicious in egg dishes, with roasted veggies, on pizza, in stews or salads, infused in vinegar, and more.
Storage TipsTo store, keep dry and in an airtight bag in the crisper drawer of the fridge. It is always best to use fresh herbs as soon as possible.
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 tablespoons vegetable oil 1/2 cup coarsely chopped red onion 1/4 cup coarsely chopped celery 1/4 cup coarsely chopped carrot 1 teaspoon salt 1/2 teaspoon pepper 3 cloves garlic, finely chopped 1 teaspoon finely chopped fresh rosemary, oregano, or thyme 1 tablespoon flour 3 cups vegetable or chicken broth [...]
Adapted from chefjamie.com INGREDIENTS 1 bunch fresh arugula leaves, washed and dried 4 Roma tomatoes, sliced 1/4 cup red onion, minced 1/4 cup fresh chopped cilantro, basil, flat-leaf parsley, or a combo 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 6 tablespoons extra-virgin olive oil Salt and pepper to taste PREPARATION Place the vinegar [...]
By Heidi Lewis Love that word, soupçon. It sounds like the kind of word a French cartoon chef might use—eyes closed, spoon to his nose. From the French “to suspect,” it means “a little bit”— as in, Je sens juste une soupçon d’estragon (I taste just a hint of tarragon). Tarragon is a member of the culinary quartet of [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1/4 cup olive oil 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 teaspoon salt Pinch of pepper 1 cup carrots, in 1 inch chunks 1 cup potatoes, in 1 in chunks 1 tablespoon finely chopped green garlic Optional:1 tablespoon chopped herbs (parsley, thyme, oregano, [...]
Adapted from Vegetarian Cooking for Everyone INGREDIENTS 2 large turnips, peeled and quartered 1 tablespoon olive oil 3 small bay leaves 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 1/2 teaspoons maple syrup (optional) Salt and freshly milled pepper PREPARATION Preheat oven to 375°F. Boil the turnips in salted water for 3 minutes and [...]
Courtesy of Delilah’s Farm Report INGREDIENTS 2 cups chicken broth (or vegetable broth or water) 1 cup barley 1 cup trimmed and chopped yellow Romano beans 1 cup corn, cut from the cob 1/2 medium red onion, diced 2 cloves garlic, peeled and chopped 2 tablespoons olive oil Salt and pepper, to taste 1/2 cup [...]