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Celery Root Colcannon

20 March

Ingredients: 1¼ pounds celery root (about 1 large), peeled and cut into ½-inch pieces 2 cloves garlic, peeled 1 tablespoon olive oil 3 cups thinly sliced, stemmed kale ¼ teaspoon sea salt, divided ½ cup milk or milk alternative 2 tablespoons butter, cut into pieces ¼ teaspoon freshly ground pepper 1 tablespoon chopped parsley Directions: […]

Lemon Raspberry Muffins

20 March

Ingredients: 1 lemon ½ cup sweetener of choice 1 cup buttermilk 1/3 cup sunflower oil 1 large egg 1 teaspoon vanilla extract 1 cup whole-wheat pastry flour 1 cup all-purpose or brown rice flour 1 teaspoons baking soda 2 teaspoons baking powder ¼ teaspoon sea salt 1½ cups fresh or frozen raspberries Directions: 1. Preheat […]

Root Vegetable Croustades with Sauteed Leeks

20 March

Ingredients: 1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper Sprigs of fresh parsley to garnish For Croustades: 9 ounces potatoes, grated 9 ounces carrots, grated 12 […]

Roasted Salt & Vinegar Radishes

20 March

Ingredients: 2 bunches radishes, with greens attached 2 tablespoons olive oil, divided 1 tablespoon malt vinegar ¼ teaspoon flaky salt, such as Maldon Directions: 1. Preheat oven to 375 degrees F. 2. Cut greens off radishes and trim stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and […]

Springtime Blooms on the Farm

15 March

Although the infamous Food Drought occurs during March, there’s still a lot happening in the orchards and fields. Here are some pictures of the various things that are in Spring bloom for you to enjoy. (Originally posted in March 2013) Community Supported Agriculture, whether receiving a share or going to a Farmers Market, is the […]

Cajun Turnips and Greens

07 March

Adapted from Kripalu Cookbook Ingredients: 2½ cups cubed turnips 2 tablespoons olive oil 2½ cups sliced onions 1 teaspoon paprika 1 teaspoon diced garlic ¼ teaspoon freshly ground pepper ½ teaspoon sea salt 4 cups stemmed and washed chopped kale 3 cups stemmed and washed chopped chard ½ cup water 1 tablespoon red wine vinegar […]

Emerald City Soup

07 March

A big Thank-you to Rebecca Katz for this amazing and delicious recipe! Ingredients: ¾ teaspoons sea salt 2 bunches broccoli, cut into florets and stems peeled and cut into chunks 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic, minced 1/8 teaspoon red pepper flakes 1 bunch kale, stemmed and chopped into small […]