December 7, 2009
Ingredients Spaghetti squash A few tablespoons butter, or earth balance for dairy free Cinnamon and/or ginger and nutmeg Agave nectar or honey Directions Preheat oven to 350°F. Position a rack in the center. Halve a spaghetti squash long ways and scoop out the insides. Place a cooling rack onto a baking sheet and place the… Read more »
This is another great recipe from one of our cooking demos. The xanthan gum, common in gluten free recipes, helps with texture since there is no wheat flour in this recipe. You can omit it, but if you eat gluten free, it might just be something you want to add to your cupboard. Ingredients Butter… Read more »
November 19, 2009
This salad can take at least two different directions. Tossed together with wheat berries or any other cooked grain it can be a heartymain dish. Or lay the squash and beets on top of a bed of lettuce for a lighter, more refreshing dish. It looks stunning either way! Ingredients 1 acorn or delicata squash,… Read more »
This is a great way to treat your root vegetables. Even beets and turnips are delicious raw, and have a much more delicate flavor than you might expect. If you want to ensure a particularly mild flavor, soak shredded veggies in well-salted water for about 15 minutes, drain, and then proceed with the recipe. Add… Read more »
October 22, 2009
Ingredients Directions In a large soup pot, sauté onions, garlic and cumin over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add salt to taste. Puree soup, or… Read more »
The pistachio tree (Pistacia vera) is a desert tree that originates from Central Asia and the Middle East. It produces a fruit, the nut of which was a common food in those regions as early as 6500 B.C. The biggest producer of pistachios is Iran, and pistachios are now also cultivated around the Mediterranean Sea,… Read more »
This is altered a bit from the original version, which includes apples and a Walnut Cilantro Pesto (check it out in the recipe archives). To make this recipe special, garnish the top of each bowl of soup with additional roasted chiles and diced pears or apples, then drizzle with heavy cream or more olive oil.… Read more »
If you have a favorite stuffing that you use for filling peppers or other vegetables, why not try it inside green tomatoes? Baking the tomatoes helps to mellow their tanginess. Ingredients 3-4 medium green tomatoes 3/4 cup diced, stale bread 2 tablespoons cornmeal 1 teaspoon ground cumin 1 teaspoon ground dried oregano 2 tablespoons melted… Read more »
Ingredients 1 tablespoon unsalted butter, at room temperature 1/3 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour 1 1/2 cups heavy cream 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (2 lemons) 1/4 teaspoon kosher salt 2 tablespoons pear brandy (recommended: Poire William) 2 to… Read more »
October 2, 2009
This is an excellent sauce for pasta, but it would also be nice served over rice. If you want to use it as a topping for bread, chop the veggies into a smaller dice. You can use milder green chiles here or sweet peppers, or a combo of both. For an authentic Italian meal, add… Read more »