Adapted from Boston Magazine This recipe is very adaptable. You could also use grated zucchini, summer squash, or grated raw beets in this recipe. They would make some beautiful red waffles! Makes about 6 waffles, depending on your waffle maker. Easy to double the recipe and freeze half for later! 1 c. white flour 1/2 […]
Shaved Brussels Sprouts with Coconut Oil
Thank you Anne for the recipe! 1 pounds brussels, shaved thin 1-2 T. olive oil Salt to taste Parmesan cheese (optional) Heat pan on medium high. Add coconut oil. When completely melted, add brussels sprouts and salt and saute 1-2 minutes. Continue to cook until vegetables begin to brown and get crispy edges. Taste and […]
Asian Cabbage Slaw
Adapted from the New York Times 6 c. shredded Chinese cabbage (about 1 medium-size head) ¼ c. finely minced scallions 1 T. finely slivered fresh ginger 2 T. sesame seeds ⅓ c. rice vinegar 1 T. light soy sauce ⅓ c. sesame oil 1 T. finely minced fresh cilantro Hot red pepper flakes to taste (optional) Put the cabbage […]
Sage and Honey Cornbread
Adapted from Epicurious website 1 c. cornmeal 1 c. flour 1 T. baking powder 3⁄4 t. salt 2 t. chopped fresh sage plus 12 leaves 1 c. milk or dairy substitute 1/2 c. honey 1 egg 1/2 c. butter or Earth Balance Heat 10-inch cast iron skillet in oven 10 minutes. Whisk first 4 ingredients […]
Roasted Cauliflower and Fingerlings with Lemon Tahini Dressing
Adapted from www.seeyouinthemorning.com 1 head cauliflower, cut into florets ½-1 lb fingerling potatoes, sliced lengthwise ½ (15 oz) can chickpeas, drained and rinsed 1/8 of a red onion, thinly sliced Olive oil Salt and pepper Dressing: 1 garlic clove, minced with a pinch of salt 1/4 c. lemon juice 3 T. well-stirred tahini (sesame paste) […]
Tomato and Parsley Bruschetta
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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