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Ingredients
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Ingredients:
Instructions:
Ingredients
- 15 ounces mushrooms of your choice, sliced ¼ inch thick - 5 to 8 cloves garlic, grated - 1/2 red onion - 2 sprigs rosemary, divided - 1 cup extra virgin olive oil - 1 teaspoon red wine vinegar Preparation 1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside. 2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture. 3. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle with salt and pepper. 4. Place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape. 4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving. This recipe is great on its own as an appetizer. Also a tasty accompaniment to rice or pasta or a meat protein of your choice. Ingredients
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1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces ½ white onion, peeled and cut into 4 wedges -2 serrano chilis, split in half lengthwise 1 Tbsp. olive oil 2 garlic cloves 1.25 tsp kosher salt 1 Tbsp lime juice 1 cup fresh cilantro, leaves and small stems, chopped Directions
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1.5 pounds sugar snap peas 2 bunches radishes 8 oz crumbled feta cheese 3 tbsp fresh mint (roughly chopped) 1 tbsp fresh dill 1/4 cup olive oil 1 garlic clove (pressed or grated) 1 tsp red wine vinegar 1/4 tsp kosher salt 1/2 tsp fresh ground black pepper Instructions
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3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, shucked 2 cups grape tomatoes, halved 8 ounces mozzarella pearls or shredded mozzarella 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Preparation 1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. 3. Before serving, tear the basil over the salad and stir. Ingredients
4 large eggplants 1 medium red onion or regular onion 2.5 oz olive oil extra virgin 2 cloves garlic (small-medium) add more if you wish ½ teaspoon salt ¼ teaspoon black pepper Preparation
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Recipe by Anna Gill
Makes 1 ½ cups ⅓ cup coarsely chopped garlic scapes (about 4 small) 1 tablespoon freshly squeezed lemon juice, more to taste ½ teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 15 oz. can cannellini beans, rinsed and drained ¼ cup extra virgin olive oil, more for drizzling 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Adjust levels of salt, pepper and lemon juice, as needed. 3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve. How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. Ingredients
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Directions 1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. 2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. 3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted 4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine. 5. Reduce heat to low and simmer until wine is almost completely absorbed. 6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot. Ingredients 1.5 lb rutabaga (about 3 small rutabaga) 2 tablespoon olive oil 3 tablespoon maple syrup salt 1 teaspoon dried thyme black pepper 1 tablespoon fresh thyme or chives (for garnish - optional) Instructions
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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. Ingredients
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Yogurt Sauce
Squash, Leek, Mushroom Casserole
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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
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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
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
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