Burdock and salsify look quite similar and are frequently confused and mislabeled. I find, when correctly labeled, salsify has a subtler taste than burdock. Burdock, also known as gobo (the Japanese for it), has a more assertive, “root-ier” taste. INGREDIENTS: Juice of 1/2 lemon 1/2 pound burdock root 2 cups stock (vegetable or chicken, or...Read More
INGREDIENTS: 1 1/2 pounds small Brussels sprouts, trimmed and halved 3 tablespoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey or maple syrup METHOD: Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil. Place Brussels sprouts in a large mixing...Read More
The perfect warm winter drink to welcome guests for holiday festivities on a cool evening! INGREDIENTS: 4 cups water 2 cups cranberry juice 12 whole cloves 2 cinnamon sticks 2 tablespoons sugar 4 teaspoons loose black tea METHOD: Place water, cranberry juice, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a...Read More
This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb. INGREDIENTS: 1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean* 1/2 cup sugar Additional pure vanilla extract to taste* METHOD: In a...Read More
This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas. Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More
Serve this chutney with roast chicken, turkey, or pork. It’s especially nice delicious for turkey sandwiches. We like it as a nice change from the usual cranberry sauce served at Thanksgiving. INGREDIENTS: 2 cups water 1 cup sugar 1/2 cup cider vinegar 1 medium onion, chopped 1 large garlic clove, minced 1 teaspoon cinnamon 1/4...Read More
This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...Read More
Trying to boost your antioxidants? Here’s a healthy fall salad full of goodness! INGREDIENTS: 1/2 cup pomegranate juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon fresh flaxseed oil 2 teaspoons Dijon mustard 2 teaspoons honey or agave syrup Salt and freshly ground black pepper, to taste 6 – 8 cups baby...Read More
Cottage Pie is the beef version of Shepherds Pie which is traditionally made with lamb. This is a classic comfort food from the United Kingdom. INGREDIENTS: 1 tablespoon olive oil or butter 1 large onion, chopped 1 clove garlic, crushed 2 medium carrots, diced 1 lb. beef mince* 1 can (10 oz.) chopped tomatoes 2...Read More
