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.

Tangerine Kale Salad with Cranberry Dressing

Ingredients: Dressing: ¼ cup olive oil 3 tablespoons lemon juice 2 tablespoons cranberry sauce ½ teaspoon sugar ¼ teaspoon sea salt Salad: 1-2 bunches kale, stemmed and cut into bite-size pieces ½ cup thinly sliced green onions 4 tangerines, peeled, sliced, and quartered ½ cup roasted pistachios kernels Directions: 1. Whisk together all dressing ingredients [...]

By |2014-11-19T14:48:55-08:00November 19th, 2014|Recipes|Comments Off on Tangerine Kale Salad with Cranberry Dressing

Parsnip Salad with Walnuts and Dates

Ingredients: 3 large parsnips, top and bottom trimmed sea salt and freshly ground pepper 2 teaspoons Meyer lemon zest 2 teaspoons Meyer lemon juice, or more to taste 2 teaspoons honey ½ cup plain yogurt, preferably whole milk 6 walnuts, cracked and chopped Directions Peel the parsnips. Cut them in half. Grate them with a [...]

By |2014-11-12T15:33:03-08:00November 12th, 2014|Recipes|Comments Off on Parsnip Salad with Walnuts and Dates

Frisee and Fennel Salad with Mint and Pomegranate Seeds

Ingredients: ½ cup pine nuts, toasted sea salt 1 head frisee 1 fennel bulb, top removed, bulb halved and cut into very thin slices 2 small apples, cored and thinly sliced 1 small pomegranate 1/3 cup fresh mint leaves, torn into small pieces 3 scallions, including all the greens, thinly sliced 5 tablespoons olive oil [...]

By |2014-11-12T15:32:52-08:00November 12th, 2014|Recipes|Comments Off on Frisee and Fennel Salad with Mint and Pomegranate Seeds

Fall Vegetable Braise

Ingredients: 2 slender leeks, including part of the green 6 carrots 1 bunch parsnips, with their greens 1 bunch radishes sea salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon fresh Meyer lemon juice Directions: Slice the leeks crosswise about ¼-inch [...]

By |2014-11-12T15:32:41-08:00November 12th, 2014|Recipes|Comments Off on Fall Vegetable Braise

Red Curry Glazed Squash with Coconut Rice

Ingredients: 2 teaspoons red curry paste 1 teaspoon honey 1 cup plus 1 teaspoon coconut milk, divided 1 butternut squash, stem sliced off 1 tablespoon olive oil sea salt and freshly ground pepper 1½ cups brown basmati rice (or your choice) about 15 cilantro leaves plucked from the stems Toasted cashews Unsweetened shredded, toasted coconut [...]

By |2014-11-12T15:25:32-08:00November 12th, 2014|Recipes|Comments Off on Red Curry Glazed Squash with Coconut Rice

Fennel and Savoy Cabbage with Lemon Butter

Ingredients: ½ small Savoy cabbage or other green cabbage 1 large fennel bulb, quartered 1 large leek, white part only 4 tablespoons unsalted butter sea salt and freshly ground pepper juice and zest of 1 Meyer lemon 3 tablespoons chervil or parsley leaves Directions: Cut the cabbage, fennel, and leek into very thin slices and [...]

By |2014-11-12T15:25:07-08:00November 12th, 2014|Recipes|Comments Off on Fennel and Savoy Cabbage with Lemon Butter

Warm Chard with Anchovy Sauce

Ingredients: 1 bunch chard, stems removed and sliced into ¼-inch strips, leaves cut into bite-size pieces ½ cup dark raisins 2 cloves garlic, smashed and [peeled 1 teaspoon sea salt 1 2-ounce can of anchovy fillets, rinsed 1 tablespoon fennel seeds 1 teaspoon olive oil 1 cup roughly chopped pulp from canned whole tomatoes (drain [...]

By |2014-11-05T13:49:17-08:00November 4th, 2014|Recipes|Comments Off on Warm Chard with Anchovy Sauce

Quinoa Pilaf with Broccoli

Ingredients: 1 tablespoon olive oil 1 red onion, finely diced 3 cloves garlic, minced 2½ cups vegetable broth 1½ tablespoons lemon juice 1 teaspoon dried tarragon 1 cup red quinoa 1 teaspoon sea salt, or to taste 1 bunch broccoli, end of stems trimmed 1 cup raw cashews Directions: Heat olive oil over medium heat [...]

By |2014-11-05T13:41:50-08:00November 4th, 2014|Recipes|Comments Off on Quinoa Pilaf with Broccoli

Roasted Onion Salad

Roasting and caramelizing onions brings out their natural sweetness. Onions, like other foods in the allium family, are helpful in promoting heart health. Ingredients: Onions: 1 tablespoon ghee or coconut oil, melted ½ teaspoon sea salt ½ teaspoon black pepper 3 medium yellow onions, trimmed and cut into ¼ -inch slices 6 medium shallots, trimmed [...]

By |2014-11-05T13:41:34-08:00November 4th, 2014|Recipes|Comments Off on Roasted Onion Salad

Surprise Cake

The surprise in this cake is the use of essential oil to add a unique flavor. Ingredients: 18 ounces raw beets 2 thumb-size pieces of fresh ginger, finely chopped 3 large eggs, separated 1-2 drops Geranium Essential Oil 5½ fl ounces honey – mix the essential oil into the honey ¾ cup olive oil Seeds [...]

By |2014-11-05T13:41:19-08:00November 4th, 2014|Recipes|Comments Off on Surprise Cake
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