Archive for October 2015
Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me
Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter. Natural sweetness is amped up by roasting both parsnips and pears and coating them in a simple and delicious glaze. This recipe was shared by Rachel Carr, vegan chef extraordinaire. The salad is vegan, gluten and dairy…
Read MoreFried Green Tomatoes with Sriracha Remoulade by Liz Rueven, Kosher Like Me
Fried Green Tomatoes with Sriracha Remoulade Serves 4-6 Fried green tomatoes are a Southern classic and a great way to enjoy unripened, end- of-the-season tomatoes from our farmers’ market. If you don’t see them at your favorite farmer’s tent, ASK! Ingredients For the tomatoes: 4-5 green tomatoes 1/2 teaspoon each – salt and…
Read MoreVegan Lasagna by Catch a Healthy Habit
Zucchini Lasagna serves 4-6 4-6 med Zucchini, sliced thin on mandolin 4c Spinach 1head Broccoli, chopped 1/4c Olive Oil 1/2t Salt 1 recipe ‘Ricotta’ 1 recipe Basil Oil Mix together broccoli, spinach, olive oil & salt and dehydrate for 30-40min until tender. Layer sliced zucchini in a small pan to cover the bottom, cover with…
Read MoreBeet & Farro Salad with Ginger Vinaigrette
The Beets 1. You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a 350 degree oven…until tender…(depending on their size cooking times can vary) or 2. You can boil them in a pot with salted water until…
Read MoreRoasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO
Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas (either store bought…if not soak overnight in cold water and cook separately) *2-3 lemons juiced (depending on how “lemon-y” you like it *4 oz tahini…
Read MoreThe Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO
Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one large ice cube. I really it would be best to make fresh pear juice. 🙂 Finally, here is what is left over: 3 btls Raventos…
Read MorePlum Cocktail by Saugatuck Grain & Grape for Sept's FIO
The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup (recipe below) 1/5 oz lemon juice Shake and pour into a rocks glass and top with a little club soda Plum & rosemary syrup: 2 cups water 1 cup sugar 18 plums, peeled and chopped 4 sprigs…
Read MoreSeptember's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)
Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian Pear and Hijiki Second Course *Roasted Beets with Farro, Watercress, Pecorino, Mint, Ginger Vin., Sunflower Seeds Entree *Grilled Swordfish Vegetable Kabobs with a Fennel Caper…
Read MoreAvocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month
Avocado Toast with Poached Egg, Tomato, and Fresno Chiles Serves 4 Ingredients: 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size 3 limes, juiced 1-2 Fresno chile peppers, thinly sliced (you can use jalapeños as a substitute, just use less) extra-virgin olive oil kosher salt 1 loaf bread of preference (I…
Read MoreCalabrian Eggplant Fritters – October Recipe of the Month
Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs, slightly beaten 1/2 cup bread crumbs 3 tablespoons extra-virgin olive oil 1/4 cup basil, cut into fine ribbons (chiffonade) kosher salt red pepper flakes, to…
Read More