Ingredients for the salad
Instructions
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Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed 1 – 1¼ cup of heavy cream ¼ cup dry white wine 2 tablespoons of finely minced shallots 1 teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon white pepper 1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
Ingredients
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter. Serves 6 as a side dish
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces 2 medium green apples, peeled, cored and sliced into thin matchstick pieces ¼ cup shelled, raw pumpkin seeds ¼ cup shredded fresh mint leaves 4 tablespoons good green olive oil 2 tablespoons red wine vinegar 2 teaspoons brown sugar Salt and fresh pepper to taste A few fresh whole mint leaves for garnish
INGREDIENTS
DIRECTIONS
INGREDIENTS
PREPARATION
Serves: 6
1 tablespoon fruity olive oil 1 medium sweet onion, diced 2 cups corn kernels, raw 2 tablespoons chopped fresh basil plus a couple of leaves for garnish ⅓ cup fresh poblano or jalepeno chile, diced 1 pint cherry tomatoes, quartered 1½ tablespoons lime juice Salt to taste
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice. It can then be refrigerated for up to 2 days. Add the tomatoes half an hour before serving. VARIATIONS: Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple. Serves: 4
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best 1 small clove of garlic, mince or pressed 3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps. ¼ to ½ cup good green olive oil Salt & freshly ground pepper to taste 1½ cups basil leaves 2 cups halved Sungold tomatoes 1 cup shredded Parmesan cheese
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June 2025
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