Posts by HLFM
Slow-Roasted Heirloom Tomato Gratin
This recipe is from Susie Middleton’s Fast, Fresh & Green, Chronicle Books. Susie appeared at the market on July 23, signed her book, and talked about her dedication to using fresh local ingredients, much of which she grows herself. If you want to follow her excellent blog, go to sixburnersue. Ingredients: 3 tbsp plus ½…
Read MoreJeweled Beet Salad
Ingredients: 4 medium-size beets with greens ¼ cup rice vinegar, plus more to taste 2 tblsp. chopped fresh chives 2 tblsp. chopped fresh mint 1 tblsp. fresh orange juice ¼ cup extra-virgin olive oil salt and freshly ground black pepper 4 ounces soft fresh goat cheese, crumbled Directions: Separate the beet greens from the roots.…
Read MorePasta with Asparagus, Sugar Snap Peas, and Parmesan Cheese
Ingredients: • 1 lb. Asparagus, cut into ½ inch lengths • 8 ounces sugar snap or snow peas, tips snapped off • 8 ounces bow-tie pasta • 3 tbsp. olive oil • ½ cup grated Parmesan cheese • Salt and pepper Directions: Bring a large pot of water to boil. Add the asparagus and cook…
Read MoreSautéed Spinach with Garlic and Pine Nut
From Serving Up the Harvest by Andrea Chesman Ingredients: 3 tbsp. extra-virgin olive oil 1 garlic clove, minced ¼ cup pine nuts 1½-2 pounds spinach, tough stems removed and large leaves chopped salt and freshly ground black pepper Directions: Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic…
Read MoreSpring Pea Soup
(4 to 6 servings) Ingredients: 2 tbsp extra-virgin olive oil 1 cup sliced leeks (white and pale green parts only) 1 small sprig fresh marjoram 1 small sprig fresh thyme 4 cups chicken stock or low-sodium chicken broth 4 cups shelled English peas (from about 4 lbs peas in the pod) ¼ cup heavy (whipping)…
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