Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1–2 cups summer squash of your choice, cut into 1-inch chunks 2 cups fresh spinach or salad greens, chopped or torn into bite-size pieces 1 fennel bulb, shaved; or 1 cup fresh basil, shredded 1–2 tablespoons onion or shallot, finely chopped (optional) 1–2 garlic cloves, minced (optional) Olive oil [...]
Shhh… It’s a weed. Of the Lepididium variety. Except this peppercress has been lovingly and carefully cultivated for the table. Spicy (as its name indicates) and delicate like watercress.
Preparation TipsUse raw in salad or sammy's, peppercress is not really suited for cooking.
Storage TipsA delicate cress, should be eaten as soon a possible. In the meantime, wrap stems in moist towel, store loosely in plastic bag in the fridge for up to two days.
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pomegranate 1/2 cup pumpkin seeds, chopped 4 loose cups spinach leaves or other salad green 2 oz feta cheese, crumbled (optional) 2-3 tablespoons homemade vinaigrette dressing of choice PREPARATION Cut pomegranate in half, score skin, hold over a bowl and hit outside with wooden spoon or spatula [...]
By Heidi Lewis Think of lettuce as a Southern belle. Coiffured in feathers and buoyant hoop skirts of green lace, fanning herself, and batting her eyelashes: “My, it sure is hot in here,” she purrs, steaming her admirers. “I’d just adore a cool drink of water,” blink, blink. Lettuce doesn’t care for heat—and although we [...]