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Black Bean and Bulgher Salad With Asparagus, Arugula and Strawberries

Black Bean and Bulgher Salad With Asparagus, Arugula and Strawberries
 
A very good lunch salad on its own or with some good bread.
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Vegetable Stock

Get the most flavor in all your recipes by simply simmering what's left on your cutting board. read more
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Parsnip

Citrus Spiked Parsnip Mash
 
All root vegetables are very good mashed. The sweetness of the parsnips and the hint of tartness from the citrus make this a very distinctive side dish. Serve with broiled fish.
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Butternut Squash

Butternut Squash and Swiss Chard Strata
 
If it’s late in the fall and you have run out of chard, you can sub sauerkraut or braised cabbage.
 
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Nuts About Nuts!

Most of us think of nuts as a snack food-- a handful of dry roast peanuts or smoked almonds is all we have to do with nuts-- but this sells the little beauties short. Nuts are an ingredient found in all kinds of recipes and are a tested way to add richness and depth to all kinds of foods. We see them as a thickener and flavoring agent in pestos and moles, we often find them baked in to breads and desserts, they can lend some crunch to a simple greens, they can star in a delicious salad dressing or form a toasty crust on fish or French toast.  

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