Thanks to Chef Mary Simpkin, a brilliant chef graduate who now works with us at Bauman, for this amazing delicious and healthy recipe – one of my favorites!!! Ingredients: 2 tablespoons toasted dark sesame oil 2 cups fresh shitake mushrooms, cleaned, stems removed, and thinly sliced 1 large shallot, minced 2 bulbs green garlic, finely [...]
Ingredients: 1 bunch kale, stems removed ½ cup peanuts ¼ cup coconut flakes, unsweetened 2 cloves garlic or 2 bulbs green garlic, smashed 1 shallot, small dice 1 jalapeno, small dice juice of 1 lemon ½ teaspoon sea salt ¼ cup olive oil ¼-½ cup water ¼ teaspoon red pepper flakes (optional) Directions: Wash kale [...]
Ingredients: CABBAGE ½ medium cabbage, outer leaves removed 1 tablespoon olive oil sea salt freshly ground black pepper VINAIGRETTE 2 teaspoons Dijon mustard 2 teaspoons white balsamic or white-wine vinegar 1 teaspoon lemon juice ¼ teaspoon freshly ground black pepper 1/8 teaspoon salt 3 tablespoons minced fresh chives 2 tablespoon olive oil Directions: Preheat oven [...]
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. [...]
Ingredients: 6 beets, tops removed 1 small spring onion, finely diced sea salt and freshly ground black pepper 2 tablespoons chopped parsley or chervil 2 Belgian endives 4 ounces goat cheese olive oil Directions: Leaving an inch of the stem on the beet, steam them until they are tender-firm when pierced with a knife, about [...]
Ingredients: 3½ teaspoons paprika 3½ teaspoons ground cumin 2 green garlic cloves, minced 1 teaspoon freshly ground black pepper ¾ teaspoons sea salt 5 tablespoons lemon juice, divided 4 tablespoons olive oil, divided 1 14-ounce package extra firm, water packed tofu, drained 1 15-ounce can chickpeas, rinsed 1 large bunch kale, leaves torn into bite-size [...]
Ingredients: 1 bunch carrots, the tops and roots 2 tablespoons unsalted butter 3 tablespoons brown rice 2 larger leeks, white parts only 2 thyme or lemon thyme sprigs 2 tablespoons chopped dill, parsley, celery leaves, or lovage sea salt and freshly ground black pepper 6 cups vegetable stock, or light chicken stock (click for vegetable [...]
Making a stock is simple and really gives soup a richer flavor - full bodied and lush. Stocks are the foundation for a great tasting soup, and you can use them for making risotto, cooking other grains, and even sautéing vegetables for that extra boost! It doesn't take long to make, and is well worth [...]
Ingredients The Green Garlic and Leeks: 4 medium leeks, white parts only 3 heads green garlic 2 tablespoons butter ½ cup white wine sea salt and freshly ground black pepper The Rice: 6 cups vegetable or chicken stock 2 tablespoons unsalted butter 1½ cups Arborio rice ½ cup white wine ½ cup heavy cream or [...]
Ingredients: 1 head of butter lettuce 2-3 cups of mizuna or tatsoi 1 carrot, cut into fine matchsticks (cut the carrot on the diagonal in thin cuts then cut into strips) 1 beet, peeled and grated 6-8 radishes, cut into rounds then strips Herb Dressing (recipe follows) freshly ground black pepper Directions: Separate the leaves [...]