Ingredients: 3 pounds unshelled fava beans 4 tablespoons butter 1 onion, chopped 2 cloves green garlic, minced 1 teaspoon marjoram, crumbled sea salt freshly ground black pepper Directions: 1. Shell the beans. Melt the butter in a pan, add the onion, garlic and stir until soft. Add the beans and just enough water to cover. [...]
Thank you to Chef Crystal, a former Bauman College student, for this recipe. Ingredients: 1 cup boiling water 1 teaspoon dried thyme 1 teaspoon dried oregano ¼ cup ground flax seed 1 cup almonds, roasted 1 clove garlic, smashed and coarsely chopped 1 cup chopped kale 1 cup chopped chard 1 cup packed arugula 3 [...]
Ingredients: 6 cups trimmed Brussels sprouts 1 tablespoon olive oil, divided ½ teaspoon sea salt 1/8 teaspoon black pepper oil to coat 3 cloves garlic, thinly sliced 1 tablespoon fresh lemon juice Directions: 1. Preheat oven to 425 degrees. 2. Combine Brussels sprouts. 11/2 teaspoons oil, salt, and pepper. Place sprouts in a baking dish [...]
Ingredients: 3 large cloves garlic, crushed ½ small hot chili, finely chopped 2 tablespoons chopped cilantro 3 large ripe tomatoes (more, if they are small) 2 tablespoons olive oil sea salt and freshly ground black pepper rustic bread to serve Directions 1. Mix the garlic, chili and chopped cilantro in a small bowl and set [...]
Ingredients: 1 head garlic 3 tablespoons olive oil, divided 3 cups water plus 2 tablespoons divided 8 slices stale bread 4 cups halved and thinly sliced leeks, white and green parts ½ teaspoon sea salt, divided 1 cup shredded Gruyere cheese 1 tablespoon chopped fresh thyme ¼ teaspoon freshly ground black pepper Directions: 1. Preheat [...]
Ingredients: Dressing: 3 spring onions 1 tablespoon olive oil sea salt and pepper to taste ¼ cup crème fraiche or plain Greek yogurt ¼ cup buttermilk 1 tablespoon fresh lemon juice 1 tablespoon Champagne or other vinegar of choice Salad: 2 bunches of lettuce, washed and cut into bite-sixed pieces 1 bunch radishes, quartered lengthwise [...]
[box]CSA member and friend of the farm Laurel Pavesi asked me to write more often for the newsletter, so Laurel, this is for you! And of course everybody else too. The story is, in my usual goings-on about the kitchen recently there were a few things I made up using "what's in the box" that [...]
Adapted from Alice Waters The Art of Simple Food This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor. Makes about 1 1/2 quarts; 4 servings Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, sliced 1 small leek, white and light green [...]
Adapted from Alice Waters The Art of Simple Food Makes about 3 quarts: 4-6 servings Heat in a heavy-bottomed soup pot: 1/4 cup olive oil Add and cook, stirring often, over medium heat: 1 large onion, sliced fine a pinch of saffron threads 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 teaspoon tumeric 1 [...]
Serves 6 Lemon-Tahini Sauce: 1 1/2 cloves garlic 1 lemon juiced 1/2 cup tahini sea salt and pepper to taste 1/2 cup leftover blanching liquid water from kale and green onions (you may need more if the sauce is too thick) Kale: 2 bunches kale 1 bunch green onion, sliced 1 avocado 1. Blend tahini [...]
