Recipes
Martha’s Market to Meal Tour recipes
Martha Stone’s Farmers’ Market Delights
Pickled Cabbage
1 Head Winter Cabbage, Cut
2 Quarts Water
¼ cup Salt
1 Carrot, Diced or Julienned
The following ingredients smashed in a mortar, or ground or chopped fine.
4 cloves Garlic
4 Peppercorns
2 Bay Leaves
1 cup Cranberries (fresh)
1 teaspoon fresh Hot Pepper
1. Prepare, chop or smash all veggies to start. Put them in a large bowl, [...]
Portugese Red Russian Kale Soup
PORTUGUESE KALE SOUP
by Elspeth Pierson, Diary of a Locavore
adapted from a recipe that Mac's Seafood serves at their clam shack on the Wellfleet Town Pier
1/2 to 1 pound (depending on which of these you choose, and how "meaty" you want the soup to be) sausage, chorizo, or linguica, in bite-sized bits
1 medium-sized white onion, finely [...]
Butternut Brownies
Butternut Chocolate Chip Brownies, with local butternut of course!
by Elspeth Pierson, Diary of a Locavore (check out the full story of these amazing local treats!)
Adapted from the recipe for Butternut Squash and Chocolate Brownies in Food & Wine, October 2005
Does it count as a vegetable serving if you eat two squash brownies for lunch? I [...]
Old English Rabbit Pie
Old-English Rabbit Pie
Source: Delia online
This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit (or farm raised by West Elm Farm, Pembroke, MA available at market and for farm pick up) for it so much the better.
Serves 4-6
Ingredients
For the suet crust pastry: [...]
Why Americans Relish Cranberries
Why Americans Relish Cranberries
by Betsy Block
Cranberries are perfect, edible jewels packed with antioxidants and vitamins. They turn any meal into a showstopper. Scroll down for these recipes: Duck with Cranberries and wine, Nantucket Cranberry pie, and Cranberry Nasamp.
Andrew Pockrose
America's dinners will get very colorful in the next couple of weeks. Most of us will eat [...]
Pumpkin Risotto
Photo by Megan Verdugo
Pumpkin Risotto
Serves about 6
3 cups fresh pumpkin, peeled and cubed (try squash puree, strained thru cheesecloth, as a substitute)
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoons powdered saffron (optional)
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt & freshly ground black pepper, to taste
Wrap cubed pumpkin [...]
Toasted Pumpkin Seeds
Toasted Pumpkin Seeds with Chili and Lime
from Nourished Kitchen
Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween. Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your [...]
Jilo & Onions
From the Perfect Pantry
Brazil Food
JILO AND ONIONS
At the pousada, I watched Marcinha make this simple and delicious side dish; I've adapted her recipe slightly. The tart flavor makes a great accompaniment to a rich casserole or grilled meats. Jilo is available at many Latino and Brazilian markets here in the United States. Though it [...]
Polenta With Spicy Eggplant Sauce
Polenta With Spicy Eggplant Sauce
serves 4-6
For Eggplant Sauce:
3 Tbls olive oil
3 cloves garlic minced
1/8 – ¼ tsp red pepper flakes
1 28oz can plum tomatoes roughly chopped, I use 2 lbs fresh tomatoes
1 Tbls tomato paste (I like the tubes of paste you buy in the Italian isle so you don’t waste)
2 tsp red wine vinegar
fresh [...]
Grilled Cabbage
GRILLED CABBAGE
Yes, you can (and should!) grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
· 1 head green, Savoy, or Napa cabbage
· Olive oil
· Salt
Preparation:
1. Heat a grill to high heat. Meanwhile, trim cabbage and cut [...]
