Rebecca

About Rebecca Mastoris

Rebecca is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally.

Golden Cauliflower and Rice

Ingredients: 1 medium cauliflower, including tender leaves 1 teaspoon turmeric 2/3 cup jasmine, basmati, or other long grain rice 1 and 1/3 cups mild chicken broth, cold water, or vegetable stock 1 large clove garlic, thinly sliced 1 tablespoon olive oil 1 small tomato, or steeped sundried tomato, chopped Sea salt to taste Freshly ground [...]

By | 2017-03-27T10:10:20-07:00 March 27th, 2017|Recipes, Uncategorized|Comments Off on Golden Cauliflower and Rice

Lemony, Buttery Broccoli Amandine

Ingredients: 1 large head broccoli, cut into florets, stems peeled and cut into bite-size pieces 4 tablespoons unsalted butter ½ cup fresh lemon juice ½ cup fine dry breadcrumbs Good pinch each of: minced parsley, chives, sweet basil, oregano, and paprika 1/3 cup roasted slivered almonds Sea salt and freshly ground black pepper Directions: 1. [...]

By | 2017-03-27T10:05:22-07:00 March 27th, 2017|Recipes, Uncategorized|Comments Off on Lemony, Buttery Broccoli Amandine

Swedish Spring Soup

In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked. Ingredients: 2-3 tablespoons unsalted butter or nut oil 3 carrots, coarsely grated 1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced 2 [...]

By | 2017-03-27T10:00:44-07:00 March 27th, 2017|Recipes, Uncategorized|Comments Off on Swedish Spring Soup

Celery Root Colcannon

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: [...]

By | 2017-03-20T10:15:52-07:00 March 20th, 2017|Recipes, Uncategorized|Comments Off on Celery Root Colcannon

Lemon Raspberry Muffins

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 [...]

By | 2017-03-20T10:10:18-07:00 March 20th, 2017|Recipes, Uncategorized|Comments Off on Lemon Raspberry Muffins

Root Vegetable Croustades with Sauteed Leeks

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 [...]

By | 2017-03-20T10:05:58-07:00 March 20th, 2017|Recipes, Uncategorized|Comments Off on Root Vegetable Croustades with Sauteed Leeks

Roasted Salt & Vinegar Radishes

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 [...]

By | 2017-03-20T10:00:05-07:00 March 20th, 2017|Recipes, Uncategorized|Comments Off on Roasted Salt & Vinegar Radishes

Cajun Turnips and Greens

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 [...]

By | 2017-03-07T10:20:07-08:00 March 7th, 2017|Recipes, Uncategorized|Comments Off on Cajun Turnips and Greens

Emerald City Soup

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 [...]

By | 2017-03-07T10:15:14-08:00 March 7th, 2017|Recipes, Uncategorized|Comments Off on Emerald City Soup

Rainbow Noodle Salad with Thai Sauce

A wonderful fresh salad using veggies as noodles. Ingredients: For the salad: 2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips) ½ medium cabbage cut into thin strips 2 summer squash spiral-ized or cut into thin strips 4 small turnips or [...]

By | 2017-03-07T10:10:48-08:00 March 7th, 2017|Recipes, Uncategorized|Comments Off on Rainbow Noodle Salad with Thai Sauce