Posts Tagged ‘recipe’
Jeweled 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)…
Read MoreChilled Sun-Gold Tomato Soup
Ingredients for Soup: 2 pints Sun Gold tomatoes, stems removed 2 shallots, finely diced sea salt 1 cup water Ingredients for Relish: 3 tbsp. Spanish Chardonnay vinegar or champagne vinegar 2 tsps. finely diced and seeded serrano chile (optional) 2 tbsp. extra-virgin olive oil 1 firm avocado, pitted, peeled, and finely diced 1 tbsp. chopped…
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