Farm-Fresh Market

Colcannon

3/11/2025

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Ingredients

3 large (about 2 pounds) potatoes, peeled and quartered
2 teaspoons fine salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1 1/4 cups milk

Preparation

Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

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Slow-Cooker Corned Beef and Cabbage

2/26/2025

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Ingredients

10 small potatoes, quartered (or equivalent from larger potatoes)
2 celery stalks, cut into 1-inch pieces
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, peeled and cut into 1-inch wedges
¼ cup peppercorns
1 bay leaf
4 cups water
1 (3-4 pound) corned beef brisket with spice packet

½ head cabbage, cut into 1 ½ inch wedges

Directions

Gather all ingredients.
Place potatoes, celery, carrots, onion and bay leaf into the bottom of a 5-6 quart slow cooker.
Sprinkle peppercorns and spice packet over corned beef.
Cover and cook on High for 4 ½ hours (or 8 ½ hours on low).
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender – 45 minutes (or 1 ½ hours on low)
Remove the corned beef and let stand for 15 minutes before cutting – against the grain.
Spoon out the vegetables. If desired, make a roux with some of the liquid.

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Ingredients
1 bunch collard greens
1/2 tsp gourmet salt blends roasted garlic, shallot & pepper salt
olive oil spray

Directions
1. Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
2. Line two baking sheets with parchment paper.
3. Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt.
4. Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start.
5. Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment).
6. Serve immediately or store in your pantry in a loosely closed paper bag for up to 3 days.

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Potato Spinach Cheese Chowder

1/22/2025

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Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 cups chopped spinach or kale
2 ½ cups shredded cheddar cheese

Directions

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes. Do NOT drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables and stir.
Add spinach (kale) and cheddar to the pot. Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
Serve.

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Ground Chicken Fried Rice

1/8/2025

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 Ingredients

1 pound ground chicken (or turkey)
2 Tablespoons Olive Oil, divided
1 1/2 cups cooked jasmine rice (fresh cooked or 10 oz bag frozen)
2 1/2 cups riced cauliflower (or l0 oz bag frozen)
2 cups mixed vegetables

For the Sauce

3 Tablespoons (45g) coconut aminos (or low sodium soy sauce)
2 Tablespoons maple syrup
2 Tablespoons rice vinegar
2 Tablespoons chili garlic sauce (or sriracha, gochujang, etc.)
2 teaspoons toasted sesame oil
1 teaspoon ground ginger
3 scallions, whites and greens separated and thinly sliced
1/4 cup water

Instructions

Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.

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Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

12/18/2024

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Ingredients

1 bunch beets
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1 bunch radishes
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon cracked black pepper

Yogurt Sauce

1/2 cup Greek yogurt
3 garlic cloves, minced
2 tablespoons chopped dill
Pinch of sea salt
Cracked black pepper

Instructions

Preheat oven to 400 degrees F. Move the rack to the middle position. 
Remove the greens from the beets and the radishes and scrub them clean.
Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.
Transfer the beets to a baking sheet and bake them for 20 minutes.
While the beets are baking, prepare the radishes. Halve them if large. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.
After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.
While the roots are roasting, make the yogurt sauce.
Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt so keep that in mind.
Remove the beets and radishes from the oven and plate them in a serving dish. Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.

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Creamy Garlic Soup

12/11/2024

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Ingredients

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced (if using as a garnish)
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Preparation

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes.
Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes.
Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt.
Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
If using garlic as a garnish, combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

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Roasted Rutabaga with Brown Butter

12/3/2024

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Ingredients

1 large rutabaga, about 1 1/2 pounds
4 tablespoons unsalted butter
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley

Instructions

Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.

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Apple Squash Casserole Bake

11/20/2024

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Servings: 8

Ingredients

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Stir together brown sugar, butter, flour, salt, and mace in a bowl.
Arrange squash in an ungreased 9x13-inch baking dish. Top with slices of apple, then sprinkle with brown sugar mixture. Cover with a lid or aluminum foil.
Bake in the preheated oven until squash is tender, 50 to 60 minutes.

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Skillet Sweet Potatoes

11/13/2024

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Ingredients

3 tbsp. oil
1 large onion, coarsely chopped
1 medium red bell pepper, chopped
2 serrano chili peppers or more to taste, seeded if desired, and chopped
4 large sweet potatoes, (about 2 1/2 lbs.) peeled and cut into 3/4 inch chunks
1 large clove garlic, finely chopped
1 tsp. chili powder
1/2 cup water
1 tbsp. granulated bouillon chicken flavor
1/4 tsp. freshly ground black pepper

Preparation

Heat oil in large skillet over medium-high heat and cook onion, stirring occasionally, until it starts to soften, about 3 minutes.
Stir in red pepper and chili peppers and cook, stirring occasionally, 3 minutes.
Stir in sweet potatoes and cook, stirring occasionally, until potatoes start to brown in spots, about 10 minutes.
Add garlic and chili powder and cook, stirring, until fragrant, about 30 seconds.
Stir in water and chicken bouillon; reduce heat and cook covered, stirring occasionally, until potatoes are tender, about 8 minutes.
Season with ground black pepper.
Serve

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November 16th, 2024

11/6/2024

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Squash, Leek, Mushroom Casserole

Ingredients

1 3-pound spaghetti squash
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 leeks white and light green parts thinly sliced
8 ounces cremini mushrooms sliced
2 garlic cloves minced
1 cup chopped curly kale stems removed
1/4 cup toasted chopped walnuts
1 tablespoon chopped parsley plus more for serving

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
When the squash is cool enough to handle, use a fork remove the flesh.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the leeks for a few minutes letting them start to soften. Add the mushrooms and continue sautéing for 5 minutes until the mushrooms start to brown. Stir in the garlic and kale and continue cooking for a few minutes until the mushrooms are caramelized and fragrant and the kale has wilted.
Stir spaghetti squash into the skillet with the walnuts, parsley and remaining salt and pepper.
Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.

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Creamy Carrot Soup

10/30/2024

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Ingredients

4 cups peeled (or not, your preference) and chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream or coconut milk

Directions

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat; carefully puree soup with an immersion blender until smooth.
Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
Serve.

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Creamy Pumpkin Soup

10/23/2024

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Ingredients

2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
1 onion , sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups vegetable or chicken broth/stock , low sodium
1 cup water
Salt and pepper

Finishes:

1/2 - 3/4 cup cream , half and half or milk

Instructions
1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks.
2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes.
3.Remove from heat and use a stick blender to blend until smooth.
4.Season to taste with salt and pepper, stir through cream,
5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.

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Beet and Beet Greens Soup

10/16/2024

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Ingredients

1 bunch beets (2-3)with greens (should be about 6 leaves)
4 celery stalks (with or without leaves) - chopped
1 small onion - diced
olive oil
1 bay leaf
Salt
Pepper
3 cups broth or water

Instructions
1. Dice the beets.
2. Remove the beet greens from the stems and chop. Discard the stems.
3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes.
4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute.
5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes.
6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed.
7. Serve hot with a drizzle of olive oil on top.

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Greek Potato Salad

10/9/2024

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Ingredients

2 or 3 medium zucchini, sliced into thin rounds
4 potatoes, cut into cubes
2 tomatoes, sliced into quarters
2 cucumbers, peeled and sliced
1 small onion, sliced into thin rings
1/2 cup pitted Greek olives
1/2 cup extra virgin olive oil
1/2 cup lemon juice
3 hard-boiled eggs, cut into quarters
4 oz Greek feta cheese, cubed
1 tsp dried oregano
salt and ground black pepper, to taste

Instructions
1.Fill a medium saucepan with water and bring it to a boil. Cook the zucchini for 10 minutes, until they are soft when pierced with a fork. Rinse the zucchini in cold water, then drain it, and set it aside in a large bowl.
2.Bring a medium saucepan of water to a boil. Add the potatoes and cook them for 15 to 20 minutes, until they are soft when pierced with a fork. Rinse them in cold water, and then drain the potatoes and add them to the zucchini.
3.Add the tomatoes, cucumbers, onion, olives, olive oil, lemon juice, eggs, feta, and oregano. Toss the ingredients lightly to combine them.
4.Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
5.Chill the salad for at least 30 minutes before serving it.

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Easy Sautéed Cabbage

10/2/2024

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
Sprinkle with thyme. Serve warm.

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Pear and Cranberry Coffee Cake

9/25/2024

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Serves 12-16
Ingredients:
For the cake:

⅔ to 1 cup dried cranberries (or 1 cup fresh, lightly chopped)
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup unsalted butter, melted
¾ cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
½ cup buttermilk or plain yogurt
1 large or 2 small firm pears (about 1 cup, peeled, cored, and diced)

For the streusel:

½ cup brown sugar, packed
½ cup all-purpose flour
½ teaspoon ground ginger
¼ cup cold unsalted butter, cut into small chunks

Directions:
Preparing the Cranberries:
If you’re using dried cranberries, soak them in warm water for about 30 minutes to plump them up and help soften them. Drain off the water once they’re nice and soft. If using fresh cranberries, no need to soak; just chop lightly chop.
Making the Cake:

Preheat the oven to 375°F. Line a 9x9-inch pan with parchment paper and give it a light spray with cooking oil.
In a small bowl, whisk together the flour, baking powder, salt, and spices (ginger, cinnamon, and nutmeg).
In a larger bowl, mix the melted butter and brown sugar together until it’s smooth. Let that cool a bit if it’s too warm, and then stir in the egg and vanilla. Now, add in your buttermilk or yogurt.
Fold those dry ingredients right into the wet mixture until smooth. Then gently fold in your diced pears and cranberries.
Spread the thick batter into your prepared pan, making sure it gets into all the corners.

Make the Streusel

In a separate bowl, mix together the brown sugar, flour, and ground ginger.
Cut in your cold butter with a pastry blender, or two knives if that’s what you’ve got. You could even use a small food processor if you’re in a hurry. What you want is a crumbly mix—no large chunks of butter left.
Sprinkle that beautiful streusel evenly over your batter.

Baking and Serving:

Put the pan in the oven and bake for 30-35 minutes, until a toothpick poked into the center comes out clean.
Let the cake cool for about 10 minutes before slicing into it.
Serve warm or at room temperature,

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Roasted Delicata Squash

9/18/2024

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Ingredients
2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon dried rosemary (or fresh equivalent)

Instructions

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash, the oil and the seasonings in a plastic bag and shake to coat evenly and thoroughly.
Arrange the squash in a single layer on a rimmed baking sheet.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

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September 11th, 2024

9/11/2024

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
Sprinkle with thyme. Serve warm.

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Maple-Roasted Acorn Squash

9/11/2024

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Ingredients

2 Acorn Squash, about 1 1/2 lbs each
2 tsp light olive oil
4 Tbsp unsalted butter, divided
2 Tbsp pure maple syrup, plus more for serving
1/2 tsp fine sea salt, plus more to taste
1/2 tsp ground cinnamon

Instructions

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper if you want easier cleanup.
To make squash easier to cut, place in the microwave on high for a minute or two. Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, ypu can brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.

To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste

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Slow Cooker Cherry Tomato Soup

9/4/2024

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Ingredients
24 ounces cherry tomatoes
1 large shallot
4 medium cloves garlic
1 can cannellini beans
3-4 cups vegetable stock
1-2 pieces of Parmesan rind
2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence
½-1 cup heavy whipping cream or coconut milk
Kosher salt and fresh black pepper to taste
Fresh basil for serving, thinly sliced
Fresh shaved Parmesan for serving

Preparation

Put all ingredients except for stock and heavy cream in a slow cooker. Add just enough stock to cover contents. Season with salt and pepper, cook on low for 6-8 hours.
When cooking time is complete, use an immersion blender to blend until smooth. Alternatively, use a regular blender to blend in batches.
Add cream and if necessary additional stock to reach desired consistency and flavor.
Serve with fresh basil and Parmesan.

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Corn Tomato Salad

8/28/2024

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Ingredients

5 ears of fresh corn
2 cups sun gold tomatoes (or super ripe cherry tomatoes), halved
1/4 cup very small-diced red onion, or Vidalia or scallions
1 tbsp. red wine vinegar
1 tbsp. olive oil
salt & freshly ground black pepper to taste
1/2 cup thinly sliced fresh basil leaves

Instructions

Cook the corn. If you haven’t tried using the microwave to do it, you’re missing a sure bet. We haven’t used any other method since we were introduced to it. Check it out here.
Once cool enough, cut the corn off the cob.
Add the corn to a large bowl with the tomatoes, red onion, vinegar, and olive oil. Sprinkle with a good amount of salt and pepper, to taste.
Flavors develop over time so refrigerating for at least an hour is recommended.
Just before serving, toss in the fresh basil. Taste again for seasonings (add more salt if necessary!) and serve cold or at room temperature.

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Peach Salsa

8/14/2024

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Ingredients

2 to 3 ripe peaches, pitted and diced
½ red bell pepper, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño pepper, minced
¼ teaspoon sea salt, plus more to taste

Instructions

In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use. Letting it chill for a few hours increases the flavors melding together.

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Easy Sauteed Eggplant

8/7/2024

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Ingredients
1 Globe Eggplant, ~1lb – rinsed and dried
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons olive oil, plus more as needed

Optional Garnishes
1 tablespoon parmesan cheese
1 tablespoon fresh herbs, such as fresh basil leaves or parsley
1 pinch of red pepper flakes, optional

Instructions

Slice eggplant crosswise in ½-inch-thick rounds.
Sprinkle eggplant slices with salt and pepper on both sides.
Heat half of the oil in a large non-stick skillet over medium heat. Add half of the eggplant slices in a single layer and cook for 6-7 minutes on each side or until it is slightly caramelized and turned golden brown.
Before sauteing the remaining eggplant slices, pat them dry on both sides with a paper towel, as they tend to sweat as they sit. Repeat the cooking process using the remaining olive oil for the rest of the eggplant.
Transfer the now-pan-fried eggplant onto a plate and garnish with parmesan cheese, fresh herbs, and chili flakes, if desired.

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Blueberry Salad Dressing

7/31/2024

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Ingredients
1 cup fresh blueberries
2 tbsp maple syrup
3 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 cup olive oil

Instructions

Combine first 5 ingredients in a food processor or blender. Blend for 30 seconds until all ingredients are well-combined.
With the motor running, drizzle in the olive oil. Taste and season with more salt, if necessary.
Store in the fridge in an air tight jar or container for up to one week. It will be a little thick directly from the fridge. Give it a good stir before using or allow it a few minutes to come to room temperature.

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<<Previous

Colcannon

Slow-Cooker Corned Beef and Cabbage

Crispy Baked Collard Chips

Potato Spinach Cheese Chowder

Ground Chicken Fried Rice

Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

Creamy Garlic Soup

Roasted Rutabaga with Brown Butter

Apple Squash Casserole Bake

Skillet Sweet Potatoes

November 16th, 2024

Creamy Carrot Soup

Creamy Pumpkin Soup

Beet and Beet Greens Soup

Greek Potato Salad

Easy Sautéed Cabbage

Pear and Cranberry Coffee Cake

Roasted Delicata Squash

September 11th, 2024

Maple-Roasted Acorn Squash

Slow Cooker Cherry Tomato Soup

Corn Tomato Salad

Peach Salsa

Easy Sauteed Eggplant

Blueberry Salad Dressing

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