Recipes

Rhubarb Soda Syrup

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Ingredients:

  • 2 lbs. rhubarb, roughly chopped
  • 4 tablespoons fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon fresh ginger, peeled and roughly chopped
  • ½ cup sugar or more to taste
  • A few sprigs fresh thyme, lemon balm, or mint

Procedure:

  1. In a medium saucepan, bring the rhubarb and 8 cups of water to a boil. Reduce heat and simmer until rhubarb is soft, about 20 minutes.

Sweet Purslane Relish

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Preparation Time: 10 minutes
Cooking Time: 5 minutes
Overnight in Refrigerator: 24 hours
Yield: 2 to 3 half pint jars; Recipe can be doubled.

Franny’s Bucatini with Ramps

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Serves 4

File 1739

Ingredients:

  • 6 ounces young ramps, 1/8 to 1/4- inch thick, ends trimmed
  • 6 tablespoons unsalted butter
  • Kosher salt
  • ½ teaspoon chili flakes
  • 1 pound bucatini
  • ¼ cup finely grated Parmigiano-Reggiano
  • About 3 tablespoons finely grated pecorino Romano, plus more if desired

Procedure:

  1. Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs.

Rhubarb Buttermilk Bread

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Ingredients:

For the Topping:

File 1714

  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 3 tablespoons unsalted butter, cubed
  • ¼ cup chopped hazelnuts
  • ½ teaspoon ground nutmeg

For the Batter:

Asparagus & Country Ham Bundles with Toasted Pecan and Citrus Vinaigrette

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Serves 4

Ingredients:

For the citrus vinaigrette:

  • 1 medium lemon, juiced, and zest cut into fine julienne
  • 3 medium oranges, juiced (1⁄2 cup), and zest of 1 cut into fine julienne
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons unrefined peanut oil
  • 1 tablespoon finely chopped flat-leaf parsley

For the asparagus and ham bundles:

Multiseed Granola

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File 1626Serves 6

Chopped Salad Dijonnaise with Apples, Bacon, Roquefort, & Walnuts

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File 1599Serves 6

Duck Meatloaf with Creamy Parsnip Puree & Crispy Onions

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Serves 4File 1583

Ingredients:

FOR THE MEATLOAF

  • 1 pound ground pasture-raised duck meat
  • 4 ounces ground duck skin
  • ½ cup minced onion (cooked)
  • ¼ cup chopped raisins
  • ½ cup breadcrumbs
  • 2 tablespoons parsley, chopped
  • 1 ½ teaspoon sea salt
  • 1 tablespoon chopped thyme

FOR CREAMY PARSNIP PUREE

Roasted Root Vegetable Salad with Pumpkin Seed & Ginger Vinaigrette

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6 servings

Spicy Butternut Squash Stew

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Ingredients:

  • 2 to 3 teaspoons whole cumin seedsFile 1573
  • 2 to 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • pinch cayenne pepper
  • 1 large jalapeno pepper, seeded and diced
  • 2 medium butternut squash, peeled, seeded, and chopped
  • one 14-ounce can fire-roasted crushed tomatoes
  • 2 cups water
  • sea salt to taste (2 teaspoons or so)

Procedure:

  1. Heat

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