Fall Salad with Persimmon and Pear
INGREDIENTS ½ pound mixed greens, washed and spun dry Two Fuyu persimmons, seeded and sliced (peel is edible but optional) 1–2 medium-size ripe pears, seeded and sliced Juice of 1 lemon Two tablespoons honey ¼ cup extra virgin olive oil ½ teaspoon salt (plus more to taste) PREPARATION Place washed greens in a bowl. Combine lemon juice, […]
Apple and Pear Cobbler
INGREDIENTS 4 apples (any combination), cored and cut in eight slices 2 pears (ripe, but not too soft), cored and cut in eight slices ½ cup sugar, divided 1 cup flour 1 teaspoon baking powder ¼ teaspoon salt 6 tablespoons cold butter ⅓ cup milk ½ cup chopped walnuts (optional) We have delicious recipes for all seasons! […]
Curried Quinoa & Stone Fruit Salad
This recipe is great to make in advance for an easy work lunch. Prep (and keep separate) your quinoa and dressing the night before, then assemble with fruit and nuts at home or the office for a tasty, healthy meal! INGREDIENTS 1 cup quinoa, rinsed 2 cups water 2 apricots, chopped 2–4 peaches and/or nectarines, sliced […]
Winter Citrus Salad
Recipe by Tanya Milosevich INGREDIENTS 1–2 blood oranges 1–2 navel oranges 1–2 satsumas 2–4 tablespoons extra virgin olive oil 1–2 tablespoons balsamic vinegar, preferably aged Salt and pepper ½–1 cup salt-cured black olives, chopped (optional) Romaine lettuce heart leaves PREPARATION Supreme and deseed the citrus (see Cook’s note), and place segments in a bowl. Combine […]
Broiled Eggplant
Recipe by Tanya Milosevich INGREDIENTS 1 globe eggplant 5–6 tablespoons extra virgin olive oil Salt to taste 1–2 cloves garlic, minced 2–3 tablespoons chopped parsley PREPARATION Preheat broiler. Slice eggplant horizontally (widthwise), about 1/4-inch thick, brush both sides with olive oil and sprinkle with salt. Place under broiler and watch carefully. Broil about 3–4 minutes […]
Watermelon Radish Salad with Greens
Recipe by Tanya Milosevich INGREDIENTS 2–3 watermelon radishes, sliced or julienned 2–3 carrots or 1 kohlrabi bulb, grated 1 bunch dandelion greens or living spicy Asian greens (roots removed) Salt and freshly ground black pepper Dressing Option 1: Sesame Vinaigrette 1/4 cup sesame oil 3 tablespoons of rice wine vinegar 1 clove garlic, minced 1 […]
Potato and Onion Gratin
Recipe by Tanya Milosevich INGREDIENTS 3–4 russet potatoes, scrubbed and thinly sliced 1 large onion, sliced 3 tablespoons olive oil 5–6 fresh sage leaves, torn in pieces (optional) 1/2–1 cup Gruyí¨re cheese, grated 2 cups cream, half and half, or milk Salt and pepper PREPARATION Preheat oven to 375 °F, and butter a medium casserole […]
Roasted Winter Veggie Soup
Recipe by Tanya Milosevich INGREDIENTS 1 small culinary pumpkin or winter squash, peeled and seeded 1–2 rutabagas, peeled 1 celery root, peeled 1 onion, peeled 2–3 cloves garlic, peeled 1/4 cup olive oil Salt and pepper to taste 2 teaspoons fresh herbs, chopped Vegetable broth or water PREPARATION Preheat oven to 400 °F. Cut all […]
Curried Winter Squash Soup
Recipe by Tanya Milosevich INGREDIENTS ½ sweet onion, diced 2 cloves garlic, minced 2–3 tablespoons olive oil ½ teaspoon curry powder (or more if you like a strong curry flavor) 2–3 cups Carnival (or other) winter squash, peeled and diced 2–3 cups vegetable broth or water (or a combo) just enough to cover squash Salt […]
Roasted Root Vegetables
by Tanya Milosevich INGREDIENTS 2 parsnips, scrubbed well or peeled and cut in diagonal chunks 3–4 carrots, scrubbed well or peeled and cut in diagonal chunks 1–2 potatoes, sliced in wedges 1–2 yams, sliced in wedges 1 red onion, sliced in eighths 1/3–1/2 cup olive oil Salt and pepper to taste Fresh herbs for garnish […]
Caramelized Plum Crostini
Courtesy of Tanya Milosevich INGREDIENTS Juice of one Valencia orange 3 tablespoons sugar 4-6 plums, cut in quarters and pitted Slices of baguette, toasted 1 1/2 cups fresh ricotta cheese PREPARATION Put orange juice and sugar in a pan and heat until sugar is dissolved. Put the plums in the pan and cook until they […]
Blueberry Corn Muffins
INGREDIENTS 3 cups all-purpose flour 1 cup of sugar 1 cup cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cup milk 1/2 pound butter, melted and cooled 2 extra-large eggs 1 pint fresh blueberries PREPARATION Preheat oven to 350 and line a large muffin tin with paper liners. In a large bowl, […]
Raw Kale Salad with Avocado Dressing
By Tanya Milosevich INGREDIENTS 1 bunch kale, washed, and cut into chiffonade Juice of one lemon Pinch of salt 2 carrots, grated 1/2 basket grape tomatoes, washed and halved 1/2 cucumber, peeled and cut in quarters 1/2 cup toasted pumpkin seeds Avocado Dressing: 1 avocado Juice from half a lemon 2-3 tablespoons olive oil PREPARATION […]
Easy Roasted Root Veggies
Recipe by Tanya Milosevich INGREDIENTS 1 bunch baby carrots 3–5 radishes, sliced in half 2 tablespoons olive oil Salt and pepper 1–2 sprigs fresh thyme or dill, roughly chopped PREPARATION Preheat oven to 425 °F. Toss veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes or […]
Salade Nicoise
Adapted from the traditional French recipe by Tanya Milosevich INGREDIENTS 1 head red butter lettuce, washed, dried, and torn into large pieces 2 to 3 yukon gold potatoes, steamed until tender 1 basket cherry tomatoes 1/4 pound green beans, steamed until tender 2 eggs, hard-boiled and cut in quarters 1 can tuna packed in olive […]
Faux Parfait
Recipe by Tanya Milosevich INGREDIENTS 2 white nectarines 1 basket strawberries, blueberries, blackberries, or a combination 1 half-pint whipping cream 4 tablespoons sugar 1 store-bought angel food cake, or other good white cake PREPARATION Slice the nectarines into a bowl and sprinkle with 1 tablespoon sugar. Let stand for 5 minutes. Repeat this step with […]
Grilled Eggplant and Mozzarella Salad
Recipe courtesy of Tanya Milosevich INGREDIENTS 1 globe eggplant 1 bunch cherry tomatoes 1 8 oz ball of fresh mozzarella, sliced crosswise 1/4 cup extra virgin olive oil 6 to 8 leaves fresh basil, torn into small pieces, or cut into chiffonade strips Salt, pepper to taste PREPARATION Prepare grill (or broiler) on medium-high. Slice […]
Grilled Peaches with Amaretti Cookies
Recipe courtesy of Tanya Milosevich INGREDIENTS 2–4 peaches, cut in half, stone removed 3 to 4 Amaretti or almond cookies, crumbled ½ cup heavy cream, whipped PREPARATION Grill the peaches on both sides until golden-brown and slightly soft, 5-7 minutes per side. Remove from the grill and let cool slightly. Top with whipped cream and […]
Corn Cakes with Berries and Warm Peaches
Recipe by Tanya Milosevich INGREDIENTS Corn cakes 1 cup all-purpose flour 1/2 cup cornmeal 1 1/2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 2 eggs 3 tablespoons butter, melted 1 1/2 cups buttermilk (see Cook’s note) 1 cup blueberries or sliced strawberries Warm peaches 2 to 3 […]
