Adapted from “Bon Appetit” website 1 package fettuccine (or similar pasta) 4 1/2 T. butter 10-15 fresh sage leaves, stemmed 4 1/2 T. beef, chicken, or vegetable broth 5 T. grated Parmesan cheese plus additional for serving Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking […]
Sage Pesto
Adapted from Delicious Living publication This is a great spread for chicken breasts or to brush onto fish before poaching. 1/2 c. sage leaves 1/2 T. pine nuts 1 clove garlic 1/4 t. salt 1/8 t. black pepper 1/2 T. olive oil 1 T. parmesan cheese, freshly grated Puree all ingredients except for the parmesan […]
Radish Danish Sandwiches
Adapted from “Living” magazine. Save this recipe for the cucumber season, as they work equally well. Thin slices of bread Very thinly sliced radishes Lemon-black pepper cream cheese (see below) Spread each bread slice with about 3 t. lemon-black pepper cream cheese (8 oz. cream cheese combined with 1 T. finely grated lemon zest, 4 […]
Spring Radish Spread
Adapted from “Asparagus to Zucchini” 1-2 T. horseradish (optional) 1 T. chopped chives or minced green onion 1 t. dill ½ t. salt 1 c. finely chopped radishes 8 oz. cream cheese Mix all ingredients in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about 2 cups.
Pumpkin Scones
2 c. flour 1/3 c. light or dark brown sugar 1/2 t. ginger 1/2 t. cinnamon 1 t.baking powder 1/4 t. baking soda 1/4 t. salt 1/2 c. cold butter, cut into pieces 1/4 c. toasted and chopped pecans or walnuts 1/2 c. buttermilk or yogurt and milk mixed together 2/3 c. pumpkin puree 1 […]
Tawny Pumpkin Pie
2 c. pumpkin puree 1 ½ c. heavy cream, coconut milk, or 1-12 oz. can evaporated milk 1/3 c. brown sugar 1/3 c. white sugar (can use less sugar) ½ t. salt 2 eggs 2 t. cinnamon 1 t. ginger ¼ t. nutmeg ¼ t. cloves ¼ t. cardamom Preheat oven to 425 degrees. Mix […]
Pumpkin Quesadillas
Adapted from Lunds and Byerly’s publication 1 small pie pumpkin, peeled, seeded, and cut into 1/4 inch thick slices (could also use a creamy winter squash like a butternut) 6 cloves garlic, peeled and halved 2 small onions, chopped into eighths 2 T. olive oil 2 T. maple syrup 6 large whole wheat tortillas 8 […]
Pea Shoot Pasta Sautéed with Bacon and Lemon Zest
Adapted from “Bay Area Bites” website 1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces 2 cloves garlic (can also use green garlic) 1 lb. cooked pasta 3 T. olive oil 1 T. lemon zest (could also use lemon juice) 1-2 scoops of hot pasta water 2 -3 slices cooked bacon […]
Roasted Kohlrabi
Kohlrabi, peeled and diced 1 T. olive oil 1 T. garlic (finely chopped) Salt Vinegar Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a baking sheet […]
Kohl Slaw
Replace some or all of the cabbage in your cole slaw recipe with grated kohlrabi.
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