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Saturday, March 31, 2018

Kale and Apple Salad



INGREDIENTS:

1 lemon, zest and juice
2 teaspoons fresh thyme, chopped
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
6 cups kale, deveined and coarsely chopped
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
2 apples, peeled and cut into ¼ inch slices
2 pears, peeled and cut into ¼ inch slices
1 of a red onion, thinly julienned
1/4 cup almonds, chopped and toasted

A fresh winter salad made with some of our farm’s favorite seasonal produce including kale, pears, apples and toasted almonds.

INSTRUCTIONS:

In a small bowl, whisk together the lemon juice and zest, fresh thyme, Dijon, salt and pepper. Slowly drizzle in the olive oil and whisk until well combined. Chill while chopping and slicing the salad.
Combine kale, carrots, celery, apples, pears and red onion in large bowl. Drizzle over half of the dressing, toss to coat.
In a small sauté pan, toast the chopped almonds until golden brown, about 1-2 minutes.
Divide salad onto serving plates, drizzle over a little more dressing and sprinkle over a little more salt and pepper, if you prefer, and toasted almonds.



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Sunday, March 25, 2018

Cloud Eggs for Easter




Ingredients

  • 2 eggs
  • 2 small pinches of salt (a pinch of salt per egg)
  • 1/4 cup grated cheese such as Gruyere, Swiss, or Parmesan

1 Preheat oven and prep baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
2 Separate the eggs: Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
3 Beat eggs to stiff peaks: Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly).
Add a small pinch of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
4 Gently fold in the grated cheese, taking care not to deflate the egg whites.
5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
Serve immediately.


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Saturday, March 10, 2018

Corned Beef Hash



Corned Beef Hash Recipe

 
  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6
If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.

Ingredients

  • 2-3 Tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2-3 cups finely chopped, cooked corned beef
  • 2-3 cups chopped cooked potatoes, preferably Yukon gold
  • Salt and pepper
  • Chopped fresh parsley

 1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
 2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.
Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs for breakfast.


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Friday, March 2, 2018

Lemony Broccoli Rabe with White Beans

  •  

     Here is something healthy as well as easy to make. I usually post recipes like this on my Health blog Here

    Bright, bitter and creamy, this recipe for Lemony Broccoli Rabe with White Beans works equally well as a side dish alongside a roasted chicken or as a standalone vegetarian main

     

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: 4 servings

Ingredients

  • 1 bunch broccoli rabe, ends trimmed (about 2 1/2 pounds)
  • 1/2 teaspoon salt, or more to taste
  • 4 tablespoons olive oil
  • 1 lemon, very thinly sliced
  • 1 clove garlic, chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup water, or more if needed
  • 1 lemon, cut into wedges, for serving
  • Extra crushed red pepper, for serving



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