February 4, 2019
This is inspired by a perfectly roasted cauliflower dish served at Anello. Drizzle it over roasted cauliflower or broccoli for a delicious meal or side dish! Ingredients ¼ preserved lemon peel, sliced very thinly 1 tablespoon hazelnut, walnut or olive oil 1 tablespoon lemon juice 1/3 cup hazelnuts or blanched almonds, toasted and chopped Directions… Read more »
After a few experiments with our oyster mushroom shares this has become my favorite recipe. While the delicate blue or pink oyster mushrooms or lion’s mane mushrooms can get lost in a soup or stir fry, they take center stage here. You can add greens if you like, just make sure to cut them small… Read more »
January 30, 2019
Celery is one of my favorite ingredients in Kung Pao, you can add whatever else you have around the house. Carrots or broccoli are always a great addition. Canned baby corn, water chestnuts or bamboo shoots are great if you can find them. Add chicken or baked tofu if you like. You can peel the… Read more »
Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s… Read more »
December 15, 2018
Ingredients 4 1″ Thick Slices Stale Rustic Bread such as Barrio Bread’s Pain au Levain 2 Extra Large Eggs preferably pastured 1/2 Cup Whole Milk 1 Tablespoon Raw sugar 2 Teaspoons Orange Zest 2 Teaspoons Orange Juice freshly squeezed 1/8 Teaspoon Ground Cinnamon 2 Teaspoons Salted Butter 2 Teaspoons Coconut Oil Powdered Sugar and/or Maple… Read more »
December 6, 2018
Ingredients Cookies 1/2 Cup Unsalted Butter softened 1/2 Cup Raw Honey 2 Tablespoons Meyer lemon juice 2 Small Egg Yolks 2 Cups All-Purpose Flour 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/4 Teaspoon salt Glaze Zest from one Meyer lemon 2/3 Cup Powdered Sugar 5 Teaspoons Whole Milk
When citrus is abundant at Tucson CSA, I am inspired by my love for both French macarons and Meyer lemons to make these Meyer Lemon French Macarons. They require a bit of foresight and a bit of time, but they’re the best addition to (and star of) any cookie platter. Ingredients Macaroon Shells 200 Grams Confectioners Sugar 100 Grams almond flour… Read more »
September 14, 2018
Ingredients Golf ball-size amount of ground pork or sausage 2 teaspoons oil 1⁄4 cup chopped onions 1 bunch long beans, cleaned and cut into 1-2” pieces 2 cloves garlic, minced 2 tablespoons mirin, sweet vermouth, or apple juice 2 tablespoons broth or water 1 teaspoon Dijon mustard 2 teaspoons soy sauce Directions Mix together broth, Dijon,… Read more »
Ingredients Directions 1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.2) Add the carrots, summer squash, potato, eggplant an other veggies to the pot and stir the… Read more »
Ingredients Two packs ramen noodles 1 large tomato or two smaller tomatoes About 2 cups matchstick-cut cucumber slices 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed Dressing: 1/3 cup broth or water 2 tablespoons miso or soy sauce to taste 2 tablespoons rice wine vinegar or white wine vinegar 1-4 teaspoons… Read more »