Recipes
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 [...]
“No Cook” Heirloom Tomato Sauce with Pasta
Spaghetti with "No Cook" Heirloom Tomato Sauce
By CucinettaNYC, from food52.com
I am wild about tomatoes, especially, heirloom tomatoes. During the summer, I like to keep them in their purest form. This pasta dish is very easy and quick to make, not to mention delicious.
Serves 8 first courses or 4 main courses
1 pound spaghetti
1 pound assorted heirloom [...]
Simple Sicilian Potatoe Salad
Simple Sicilian Potato Salad
By Naked Beet, posted about 1 month ago
Potatoes and mayonnaise are all well and good, but there's always room for something different, something vinegary. I must admit that I'm a bit of a tang lover; if it's got tang, it's got me. This salad is best served warm, soon after the potatoes [...]
Lavender Honey Lemonade
LAVENDER HONEY & LEMONADE*
From Local Harvest, a recipe for making your own lavender infused honey
:
Herbal Honey
Take 4-6 stems of fresh lavender, or 2 four-inch pieces of fresh rosemary, and submerge in a one-pint jar of honey. Screw the cap on tight and put in a sunny window for two weeks. Every day or two, invert [...]
Warmed BEET Salad, served cool next day.
Triple Beet Salad Recipe with Basil and Olive Oil
Recipe from The Nourished Kitchen
Beet Salad: Ingredients
1 1/2 pounds mixed beets (Chioggia, golden, white, red etc.), peeled and diced
2 cups chopped mixed basil (Violetta, Genovese, Cinnamon etc.)
2 cloves garlic, minced
3 tablespoons unrefined extra virgin olive oil (see sources)
2 teaspoons raw apple cider vinegar
Beet Salad: Method
Steam the beets [...]
Braised Halibut with Spring Herbs
Braised Halibut with Spring Herbs
by Charlie Burke
"After a meeting this morning of the
New Hampshire Farm to Restaurant Connection in Concord, I drove to the
skating rink on Louden Road where every Friday a truck comes from Sanders Olde Mill Fish Market in Portsmouth bringing the freshest local fish and lobsters to our neck of the [...]
Celebrate Rhubarb
Celebrate Rhubarb With A Tasty Gingered Rhubarb Crisp
By Amy Jeanroy
Posted May 10, 2010
on EarthEats
Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe
Photo: Svadilfari (flickr)
Rhubarb is one of those neighborly vegetables, because it is usually grown from rootstock. [...]
