Adapted from coolcookstyle.com A sprinkle of feta or goat cheese would be a great addition! 1 lb. tomatoes, diced 2 T. of fresh Italian parsley, finely chopped 1 small clove of garlic, finely minced Olive oil Salt (ideally sea salt) 1 baguette or ciabatta loaf Preheat the oven to 450. Dice up about a pound […]
Grandpa Fritz’s Freezer/Refrigerator Pickles
This is from our friend Irene at York Farm in Hutchinson and this week seemed like a very appropriate time to include this recipe. We made several pint jars of these to freeze last year and tend to forget about them until early the next summer when our freezer has emptied out. Abe and I […]
Caramelized Onions
Adapted from simplyrecipes.com Several medium or large onions, yellow, white, or red Olive oil Butter (optional) Salt Sugar (optional) Balsamic vinegar (optional) Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root […]
Gratin
This is one of the recipes prepared for our cooking class by Megan and Matt of 320 Northeast. Matt said that broccoli would work equally well for this recipe. 2-3 medium potatoes 1-2 white or yellow onions 1 head cauliflower or broccoli 1 T. butter or olive oil 1/4 c. cream (or non-dairy substitute) Cheese […]
Lemony Fennel Cupcakes
Adapted from berkeleyside.com FOR THE CUPCAKES: 1-2 lemons, preferably Meyer 1 medium bulb fresh fennel with stalks and leaves ¾ c. sugar 2 eggs ½ c. unsalted butter, melted but not scalding hot 1 t. pure vanilla extract 1 c. all purpose flour 1 t. baking soda Preheat oven to 350 F. Line muffin pan […]
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