This recipe was adapted from Ina Garten’s Apple Crostata recipe. It’s just as delicious with pears or apples, and relatively easy to make. Ingredients: 1 cup flour 2 Tbsp. sugar 1/2 tsp. salt 1/2 cup (1 stick) chilled unsalted butter, cut into cubes 2 Tbsp. ice water 1 1/2 lbs. pears 1 tsp. lemon juice … Continue reading Pear Crostata
Category: Recipe
Winter Squash Dog Biscuits
As fall approaches and my CSA box fills with a variety of winter squash, I enjoy them myself but also like to share the bounty with my four-legged family member, the dog. I’ve heard that pumpkin is great for a dog’s digestive system. Whether or not this is true, why shouldn’t my pooch also enjoy … Continue reading Winter Squash Dog Biscuits
Grilled Sweet Potato and Red Pepper Salad Recipe
Ingredients 1/4 cup olive oil 2 tbsp lime juice 1 garlic clove, minced 1 tsp chopped seeded jalapeno pepper, optional 1 tsp salt 1/2 tsp ground cumin 1/4 tsp pepper 2 large sweet red peppers 1 1/2 lbs. medium sweet potatoes, peeled and cut into 1/2" slices 2 celery ribs, thinly sliced 3 green onions, … Continue reading Grilled Sweet Potato and Red Pepper Salad Recipe
Spiced Pork with Celery Root Purée and Lentils
ingredients Celery Root Puree 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes 5 cups whole milk 2 tablespoons (1/4 stick) butter 1 teaspoon fresh lemon juice Ground white pepper Lentils 3 bacon slices, chopped 1/4 cup 1/8-inch cubes peeled carrots 1/4 cup chopped shallots 1/4 teaspoon minced fresh rosemary 1 1/2 cups dried … Continue reading Spiced Pork with Celery Root Purée and Lentils
Celery-Root and Beet Salad
ingredients 6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached 1 (1-lb) celery root (sometimes called celeriac) 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste 2 tablespoons minced shallot 1/4 cup olive oil 3/4 teaspoon salt 1/2 cup chopped walnuts (2 oz), toasted and cooled preparation Put … Continue reading Celery-Root and Beet Salad
The Ultimate Ratatouille
Ingredients 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes (or what ever egg plant you have on hand) Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced (anchovy paste also works well) 2 onions, … Continue reading The Ultimate Ratatouille
Green Beans with Lemon and Garlic
Ingredients 2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes 1 tablespoon lemon zest Salt and freshly ground black pepper Directions Blanch green beans in a large stock pot of well salted boiling water until bright green in color and … Continue reading Green Beans with Lemon and Garlic
Making Yogurt at Home
by Alexis Markowitz Making your own yogurt at home is actually a lot easier that you think, and doesn’t require lots of fancy tools or equipment. The only “must” is a thermometer made for cooking. The rest can be done with items found around your home. Homemade yogurt is healthy and delicious. It’s full of … Continue reading Making Yogurt at Home
Purslane and Parsley Salad
ingredients 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 cups packed flat-leaf parsley leaves (from 2 large bunches) preparation Whisk together oil, lemon … Continue reading Purslane and Parsley Salad
Fried Irish Cabbage with Bacon
· 1 (12 ounce) package bacon · 1/4 cup bacon drippings · 1 small head cabbage, cored and finely chopped · ground black pepper to taste · 1 medium onion chopped · 1 tbsp brown sugar Directions 1. Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and … Continue reading Fried Irish Cabbage with Bacon
Forest Hills CSA 