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Adapted from myrecipes.com Serves 2 Ingredients: 1 Tbsp butter 1 onions, finely chopped 2 garlic cloves, minced ½ tsp salt 1 tsp dried sage 3 Tbsp chopped walnuts 3 Tbsp chopped pistachios 1/3 cup chopped almonds 3 Tbsp chopped pine nuts 3 Tbsp plain yogurt 1 egg, lightly beaten 1/4 cup parmesan cheese, grated 1 Delicata squash, halved lengthwise and seeded Preparation: 1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add…

Pan-fried Kale

June 11, 2013

Ingredients: 1 onion 1-2 tablespoons olive oil 1 bunch of kale or swiss chard 1 tablespoon tomato paste salt to taste Preparation: In a large frying pan sauté the onions in the oil until brown and crisp, set aside. Stack the leaves, roll together and slice about 5mm thick. Sauté in the frying pan for about 1 minute. Add several tablespoons of water, cover, reduce heat and steam until tender. Add water as needed. Kale cooks in about 10-15 minutes,…

Savory Tempeh and Vegetables

June 11, 2013

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 to 6 people Ingredients 4 tbsp oil or butter, or a mix of the two 4 3-4’’ strips of kombu seaweed 3 cloves garlic, minced 1 tbsp ginger root, peeled and minced 1 tsp rosemary or sage 1 cup water 1 tbsp maple syrup 2 medium onions, cut in ½-inch slices 1½ lb squash, seeded & cut in 2” chunks 2 parsnips, peeled and…

Baked Eggs Florentine with Spinach

June 7, 2013

From The Greengrocer’s Kitchen, by Pete Luckett Ingredients 1 1/2 lbs spinach 1/3 cup heavy cream freshly ground nutmet 6 tsp butter 6 small slices cooked ham 6 large eggs 2 tbsp fresh herb of your choice salt and freshly ground black pepper Directions Preheat the oven to 350F. Pour about 1/2 inch of water into a large roating pan, and set it on the centre rack of the oven. Grease a large ovenproof dish, or 6 ramekins. Pack the…

Week 1 Newsletter: June 17th, 2013

June 7, 2013

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In this week’s basket: Lettuce, spinach, radishes, choice of kale or kohlrabi, micro-greens, choice of cilantro or chives, and a choice of parsnips or salsa **this list is subject to change slightly at the different drop-offs** This weeks’ recipe: Baked Eggs Florentine with Spinach Our first basket has arrived! A big welcome to all of our returning partners, as well as all of the partners we’ll just be meeting. We’re so glad you’ve chosen to spend the season with us!…

Tomato Confit

June 1, 2013

Tomato Confit From Thomas Keller’s ‘Bouchon’ cookbook Ingredients: 2 lbs cherry tomatoes ½ cup extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper 2 tsp thyme Preparation: 1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme. Spread on an oiled baking sheet. 2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist. Let cool on…

Braised Cabbage

June 1, 2013

Braised Cabbage Ingredients: 1 head green cabbage 3 Tbsp. butter (feel free to add more!) 1-2 carrots, cut into rounds (optional) Red chili flakes (optional) 1-2 tbs balsamic vinager (optional, for enhancing sweetness of cabbage) Salt to taste Preparation: Cut cabbage in half, cut out and discard core, and slice cabbage into large wedges. Melt butter in a large frying pan or saute pan over medium-high heat. Add cabbage, sprinkle with salt and chili flakes, and add vinegar and 3…

Asian Sauté With Bok Choy

April 2, 2013

A large bok choy 4 garlic gloves (or more if you really love garlic) Olive oil Fresh grated ginger Teaspoon of sesame oil A few drops of tamari (soy sauce) Sesame seeds for garnish Wash the bok choy well and chop the stems and leaves (yes, you can eat the whole bok choy!) into strips. Chop the garlic and cook it in a pan with the olive oil and the fresh ginger, over a medium heat. As soon as…

In The Media

March 27, 2013

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