1 Tbsp red wine vinegar 1 garlic clove, minced and mashed to a paste with a pinch of salt 1/4 cup olive oil 2 cups of 3/4″ cubes of crusty bread 1/2# red tomatoes, cut into 3/4″ wedges 1/2# yellow (or other color) tomatoes, cut into 3/4″ wedges 1/4 up […]
Recipes
Serve these garnished with finely diced hard-cooked eggs, olive oil, and herbs, or as part of a plate containing other grilled vegetables, a garlic mayo or green sauce, olives, grilled bread, and fresh garden vegetables. 4 large or 8-12 small leeks 1/2 teaspoon salt 3 tablespoons olive oil Pepper A […]
Charcoal-Grilled Leeks
Makes about 1 cup 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and texture) 1/3 cup slivered almonds (you could toast them lightly, if you’d like) About 1/2 cup olive oil Sea salt Put the scapes, 1/3 cup of the cheese, almonds and half […]
Garlic Scape and Almond Pesto
Serves 3-4. The greens cook down! Steam 12 cups mixed chopped greens, collards, kale, chard, broc raab, bok choi, kohlrabi greens. Set aside. Pound or mash 4 cloves of garlic with 1/2 tsp salt and then add to 1 cup chopped parsley and 1 cup chopped cilantro. Warm 2 tsp […]
Mixed Greens with Cumin and Paprika.
Preheat the oven to 350. Thickly slice the rhubarb and put it into a deep oven-proof pot. Add 1/4 cup of sugar and 1/4 cup of red wine. Split open 1 vanilla bean and add them to the Rhubarb. Roast the rhubarb until very tender, about 30 minutes. This makes […]
Roasted Rhubarb
Ingredients: 1 cup pearl barley Salt 1 1/2 cups fresh or frozen corn kernels 3 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons chopped basil or oregano leaves 2 tablespoons sliced chives 1 cup diced red tomatoes Freshly ground black pepper 8 ounces baby arugula leaves, rinsed […]
Corn and Barley Salad on Arugula
Ingredients: 1 teaspoon olive oil 4 medium turnips, peeled and cut into 1-inch pieces 1 small baking potato, peeled and cut into 1-inch pieces 2 1/2 cups chicken broth, homemade or low-sodium canned 1 1/4 teaspoons salt Freshly ground pepper to taste 3 tablespoons milk 1 teaspoon fresh thyme leaves […]
Turnip Bisque
Ingredients: 1 1/2 pounds young white turnips 2 tablespoons unsalted butter 2 shallots or scallions, minced Salt and pepper to taste 1 tablespoon parsley, chopped Directions: 1. Peel and grate the turnips (this can be done with a food processor or vegetable mill). 2. Melt the butter over moderate heat […]
Sauteed Grated White Turnips
(2 servings) Ingredients 1 bunch arugula 2 teaspoons white-wine vinegar 2 teaspoons olive oil 1/4 teaspoon sugar 1 tablespoon Gorgonzola dolce 2 tablespoons pine nuts 1/2 ripe pear Directions: 1.Wash and remove tough stems from arugula; dry. 2.In serving bowl whisk together the vinegar, oil and sugar. Stir in the […]
Arugula, Pear and Gorgonzola Salad
Ingredients: 6 cups thinly sliced onions 3 tablespoons butter 1 teaspoon sugar 1 3-pound winter squash 4 cups well-seasoned chicken stock Salt and freshly ground black pepper 6 to 8 slices French or Italian bread, toasted 1/2 cup grated Swiss cheese Directions: 1. In a heavy saucepan, saute the onions […]
Squash and Onion Soup
(Adapted from the Griswold Inn; 6 servings) Ingredients: 1 large butternut squash, peeled, seeded and diced 1 large shallot, peeled and diced 1 large onion, peeled and diced 1/2 teaspoon white pepper 1 teaspoon nutmeg 1 teaspoon minced garlic 1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns […]
Butternut Squash Bisque
Ingredients: 2 beets (about 14 ounces) 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 6 thick-cut applewood-smoked bacon slices (8 ounces), diced 1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces 1/3 cup low-sodium chicken stock 4 tablespoons apple cider vinegar […]