Our Recipes
Recipes
Hibiscus Flower Tacos with Pineapple Salsa by Lorenza Arnal, Alma de Mexico
In Mexico, it is very common to find water deliciously flavored with Hibiscus flowers. Commonly known as Jamaica, these flowers have a delicious, intensely herbal and fruity taste, and infuse...
Hibiscus Flower Tacos with Pineapple Salsa by Lorenza Arnal, Alma de Mexico
In Mexico, it is very common to find water deliciously flavored with Hibiscus flowers. Commonly known as Jamaica, these flowers have a delicious, intensely herbal and fruity taste, and infuse...
Honey Struck Chocolate Truffles by Marina Marchese, Red Bee Honey
A super easy, clean and healthy snack that can be kept in the freezer. You may substitute the almonds for your favorite nut or if you are not doing nuts...
Honey Struck Chocolate Truffles by Marina Marchese, Red Bee Honey
A super easy, clean and healthy snack that can be kept in the freezer. You may substitute the almonds for your favorite nut or if you are not doing nuts...
Arctic char and Potato Casserole, by Alison Milwe of AMG Catering
Serves 4 2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 14-ounce can chopped tomatoes, with juice “SPEPPER” ( Kosher salt and ground black pepper) 1 generous bunch Swiss...
Arctic char and Potato Casserole, by Alison Milwe of AMG Catering
Serves 4 2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 14-ounce can chopped tomatoes, with juice “SPEPPER” ( Kosher salt and ground black pepper) 1 generous bunch Swiss...
More than Just a Warming Winter Vegetable Minestrone, by Liz Rueven, Kosher Like Me
For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week...
More than Just a Warming Winter Vegetable Minestrone, by Liz Rueven, Kosher Like Me
For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week...
SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm
4-6 servings Ingredients: 1 tablespoon e.v. olive oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 small celery root, peeled and chopped 1-2 cloves garlic,...
SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm
4-6 servings Ingredients: 1 tablespoon e.v. olive oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 small celery root, peeled and chopped 1-2 cloves garlic,...
Popcorn Balls by Patti Pop of Sport Hill Farms
Tis the season for something sweet! Here is a super easy and delicious way to create some popcorn balls to share with friends and family. Two ingredients are all that...
Popcorn Balls by Patti Pop of Sport Hill Farms
Tis the season for something sweet! Here is a super easy and delicious way to create some popcorn balls to share with friends and family. Two ingredients are all that...
Broccoli and Cauliflower Latkes with Herbed Yogurt Topping, by Liz Rueven, Kosher like Me
While it’s traditional to serve potato pancakes during the eight nights of Chanukah, this recipe includes more nutritious, raw broccoli and cauliflower as the base. Frying in oil is non-negotiable,...
Broccoli and Cauliflower Latkes with Herbed Yogurt Topping, by Liz Rueven, Kosher like Me
While it’s traditional to serve potato pancakes during the eight nights of Chanukah, this recipe includes more nutritious, raw broccoli and cauliflower as the base. Frying in oil is non-negotiable,...
Skillet Cod with Kale, Ginger and Garlic, by Alison Milwe-Grace of AMG Catering
Serves 4 INGREDIENTS:2 tablespoons sesame oil, divided2 medium garlic cloves, minced (about 2 teaspoons)One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon)1 large bunch dinosaur kale (about 1 pound),...
Skillet Cod with Kale, Ginger and Garlic, by Alison Milwe-Grace of AMG Catering
Serves 4 INGREDIENTS:2 tablespoons sesame oil, divided2 medium garlic cloves, minced (about 2 teaspoons)One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon)1 large bunch dinosaur kale (about 1 pound),...
Fried Green Tomatoes with Burrata, Figs and Balsamic Drizzle by Liz Rueven; www.kosherlikeme.com
Servings: 4 While juicy ripe tomatoes are on the wane, autumn provides an opportunity to experiment with firm green tomatoes. Don’t overlook these gems when you see them in the...
Fried Green Tomatoes with Burrata, Figs and Balsamic Drizzle by Liz Rueven; www.kosherlikeme.com
Servings: 4 While juicy ripe tomatoes are on the wane, autumn provides an opportunity to experiment with firm green tomatoes. Don’t overlook these gems when you see them in the...
Summer Lions Mane Mushroom “Crab Cake” by Genee Habansky, Herbaceous Catering
Ingredients 1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces 3 tablespoons olive oil, divided tsp salt 2 ears corn, shucked ¼ red onion, small diced...
Summer Lions Mane Mushroom “Crab Cake” by Genee Habansky, Herbaceous Catering
Ingredients 1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces 3 tablespoons olive oil, divided tsp salt 2 ears corn, shucked ¼ red onion, small diced...
Watermelon Gazpacho, by Sue Smith of Prime Health Style
Prep time: 20 minutes Yield: 6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup...
Watermelon Gazpacho, by Sue Smith of Prime Health Style
Prep time: 20 minutes Yield: 6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup...
Summer Strawberry Gelato with Waffle Cones, by Jennifer Balin; Sugar and Olives
NOTE: This recipe has been adapted from many ice cream recipes read over the years. It does not use egg yolks or cornstarch. It is simple and quick and you...
Summer Strawberry Gelato with Waffle Cones, by Jennifer Balin; Sugar and Olives
NOTE: This recipe has been adapted from many ice cream recipes read over the years. It does not use egg yolks or cornstarch. It is simple and quick and you...
Coconut Poached Cod with mushrooms and seasoned rice, by Dave Lowrie
For the fish stock:(This recipe is adapted from the court boullion in James Beard’s cookbook that, trust me, no kitchen should be without.)Large stock pot2 -4 lbs. fish bones, heads...
Coconut Poached Cod with mushrooms and seasoned rice, by Dave Lowrie
For the fish stock:(This recipe is adapted from the court boullion in James Beard’s cookbook that, trust me, no kitchen should be without.)Large stock pot2 -4 lbs. fish bones, heads...
Tempeh Sloppy Jennas by Chef Jenna McPartland
This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s...
Tempeh Sloppy Jennas by Chef Jenna McPartland
This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s...
Red Chilaquiles in a Roasted Tomato and Guajillo Pepper Sauce, by Lorenza Arnal
Chilaquiles are a quintessential Mexican breakfast, usually served after long parties to take care of hangovers. Like enchiladas, they originated as a way to repurpose tortillas. The tortillas are fried...
Red Chilaquiles in a Roasted Tomato and Guajillo Pepper Sauce, by Lorenza Arnal
Chilaquiles are a quintessential Mexican breakfast, usually served after long parties to take care of hangovers. Like enchiladas, they originated as a way to repurpose tortillas. The tortillas are fried...
March FVC Program Recipe: Mise en Place, by Dave Lowrie
TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST!THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”)PS: WASH HANDS...
March FVC Program Recipe: Mise en Place, by Dave Lowrie
TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST!THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”)PS: WASH HANDS...
Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me
Ingredients: 2 C. Diced and Peeled Sweet Potatoes1-2 Tbs. Olive OilKosher Salt3 Tbs. White or Yellow Miso Paste3 Tbs. Tehini1 Tbs. Lemon Juice3/4 C. Water Directions: Preheat the oven to...
Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me
Ingredients: 2 C. Diced and Peeled Sweet Potatoes1-2 Tbs. Olive OilKosher Salt3 Tbs. White or Yellow Miso Paste3 Tbs. Tehini1 Tbs. Lemon Juice3/4 C. Water Directions: Preheat the oven to...
MAPLE-PARSNIP COFFEE CAKE W/ NUTTY OAT TOPPING & MAPLE GLAZE by Phoebe Cole-Smith
MAPLE-PARSNIP COFFEE CAKE WITHNUTTY OAT TOPPING AND MAPLE GLAZE Phoebe Cole-Smith of DIRT ROAD FARM serves 8-10 FOR THE CAKE:1 3/4 cups all purpose organic (I use Farmer Ground) or...
MAPLE-PARSNIP COFFEE CAKE W/ NUTTY OAT TOPPING & MAPLE GLAZE by Phoebe Cole-Smith
MAPLE-PARSNIP COFFEE CAKE WITHNUTTY OAT TOPPING AND MAPLE GLAZE Phoebe Cole-Smith of DIRT ROAD FARM serves 8-10 FOR THE CAKE:1 3/4 cups all purpose organic (I use Farmer Ground) or...
Recipe Program – December by Herbaceous Catering Co
Buffalo cauliflower by Herbaceous CateringOnce the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game...
Recipe Program – December by Herbaceous Catering Co
Buffalo cauliflower by Herbaceous CateringOnce the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game...
Turnip Leafy Green & Potato Saute by AMG Catering
TURNIP, LEAFY GREENS AND POTATO SAUTEDonated by AMG Catering & Events INGREDIENTS1. 1/2 pound baby turnips with greens attached2. 1/2 pound small red potatoes3. 1 teaspoon kosher salt4. 1 teaspoon thyme...
Turnip Leafy Green & Potato Saute by AMG Catering
TURNIP, LEAFY GREENS AND POTATO SAUTEDonated by AMG Catering & Events INGREDIENTS1. 1/2 pound baby turnips with greens attached2. 1/2 pound small red potatoes3. 1 teaspoon kosher salt4. 1 teaspoon thyme...
ROASTED RUTBAGA HUMMUS by AMG Catering
ROASTED RUTABEGA HUMMUS (2 cups)Ingredientso 3 medium rutabagas, peeledo 4 garlic cloves, peeledo 1 – 540 mL can chickpeas, drained and rinsedo 4 ice cubeso juice of 1/2 lemono 2...
ROASTED RUTBAGA HUMMUS by AMG Catering
ROASTED RUTABEGA HUMMUS (2 cups)Ingredientso 3 medium rutabagas, peeledo 4 garlic cloves, peeledo 1 – 540 mL can chickpeas, drained and rinsedo 4 ice cubeso juice of 1/2 lemono 2...
Butternut Squash “Alfredo” with Crispy Proscuitto by Herbaceous Catering & Co
Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients1. 3/4 cup heavy cream2. 2 tablespoons of butter3. 1 pound of butternut squash, medium dice4. 5 sprigs of thyme, tied together with kitchen...
Butternut Squash “Alfredo” with Crispy Proscuitto by Herbaceous Catering & Co
Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients1. 3/4 cup heavy cream2. 2 tablespoons of butter3. 1 pound of butternut squash, medium dice4. 5 sprigs of thyme, tied together with kitchen...
Fideo by Karla Sorrentino
Prep time: about 40 minutesServes 4 Ingredients• 8 ripe plum tomatoes• 2 cloves garlic• 1/2 small yellow onion• 1/2 jalapeño, finely minced• 1/2 teaspoon grated piloncillo (or brown sugar)• 4...
Fideo by Karla Sorrentino
Prep time: about 40 minutesServes 4 Ingredients• 8 ripe plum tomatoes• 2 cloves garlic• 1/2 small yellow onion• 1/2 jalapeño, finely minced• 1/2 teaspoon grated piloncillo (or brown sugar)• 4...
Aquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino
Prep time: 45 minutesServes 4-6 Ingredients• 3 tablespoons extra-virgin olive oil• 1 large yellow onion, cut in julienne• 3 medium-sized ripe tomatoes, peeled and chopped• kosher salt• 1 tablespoon paprika...
Aquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino
Prep time: 45 minutesServes 4-6 Ingredients• 3 tablespoons extra-virgin olive oil• 1 large yellow onion, cut in julienne• 3 medium-sized ripe tomatoes, peeled and chopped• kosher salt• 1 tablespoon paprika...
Zucchini Parmesan Crisps by Liz Rueven
When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering. They are great as backyard munchies or...
Zucchini Parmesan Crisps by Liz Rueven
When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering. They are great as backyard munchies or...
Creamy Blended Corn Soup Minus the Dairy by Liz Rueven
Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free...
Creamy Blended Corn Soup Minus the Dairy by Liz Rueven
Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free...
Cucumber-Basil Smoothie by Sue Smith
Prep time: 5 minutesServes 2 Ingredients• 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks• ¾ cup plain yogurt• 6 basil leaves, plus extra sprigs for garnish• 1...
Cucumber-Basil Smoothie by Sue Smith
Prep time: 5 minutesServes 2 Ingredients• 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks• ¾ cup plain yogurt• 6 basil leaves, plus extra sprigs for garnish• 1...
Blackberry Arugula Salad with Lemon Vinaigrette by Sue Smith
This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time:...
Blackberry Arugula Salad with Lemon Vinaigrette by Sue Smith
This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time:...
Radish Salad with Radish Top Salsa Verde and Crumbled Chevre by Phoebe Cole-Smith
Prep time: 25 minutesServes 4 IngredientsFor the radish top salsa verde:• fresh green radish tops from 4-5 bunches radishes• 1 bunch Italian parsley, leaves picked, stems reserved for another use•...
Radish Salad with Radish Top Salsa Verde and Crumbled Chevre by Phoebe Cole-Smith
Prep time: 25 minutesServes 4 IngredientsFor the radish top salsa verde:• fresh green radish tops from 4-5 bunches radishes• 1 bunch Italian parsley, leaves picked, stems reserved for another use•...
Strawberry-Rose Petal Ice Cream by Phoebe Cole-Smith
The perfect ice cream when strawberries are in season, plus my addition of rose petals for a fragrant note (adapted from Lindsey Shere’s Chez Panisse Desserts).Yield: one generous quart Ingredients•...
Strawberry-Rose Petal Ice Cream by Phoebe Cole-Smith
The perfect ice cream when strawberries are in season, plus my addition of rose petals for a fragrant note (adapted from Lindsey Shere’s Chez Panisse Desserts).Yield: one generous quart Ingredients•...
Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace
Prep time: 50 minutes, plus 40 minutes cooking time Serves 8 Ingredients 1 tablespoon extra-virgin olive oil 1 pound cremini mushrooms, trimmed and sliced 7 cloves garlic, diced kosher salt...
Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace
Prep time: 50 minutes, plus 40 minutes cooking time Serves 8 Ingredients 1 tablespoon extra-virgin olive oil 1 pound cremini mushrooms, trimmed and sliced 7 cloves garlic, diced kosher salt...
Celery-Celery Root Soup by Phoebe Cole-Smith
Prep time: 45 minutes Serves 4-6 Ingredients 1/3 cup olive oil 2 small leeks, white part only, coarsely chopped 2 stalks celery, coarsely chopped, leaves reserved for garnish 2 cloves...
Celery-Celery Root Soup by Phoebe Cole-Smith
Prep time: 45 minutes Serves 4-6 Ingredients 1/3 cup olive oil 2 small leeks, white part only, coarsely chopped 2 stalks celery, coarsely chopped, leaves reserved for garnish 2 cloves...
Rustic Fish Soup by Phoebe Cole-Smith
Prep time: 30 minutes Serves 6 Ingredients olive oil, enough to cover bottom of pan 2 small onions, peeled and chopped 4-6 cloves garlic, peeled and chopped 1-2 big pinches...
Rustic Fish Soup by Phoebe Cole-Smith
Prep time: 30 minutes Serves 6 Ingredients olive oil, enough to cover bottom of pan 2 small onions, peeled and chopped 4-6 cloves garlic, peeled and chopped 1-2 big pinches...
Braised Asian Pears with Star Anise and Cinnamon by Cecily Gans
Prep time: 45-50 minutes Serves 8 Ingredients 2 cups water 1 cup sweet mirin 3/4 cup granulated sugar 2 tablespoons (Meyer) lemon juice 4 star anise pods 1 cinnamon stick...
Braised Asian Pears with Star Anise and Cinnamon by Cecily Gans
Prep time: 45-50 minutes Serves 8 Ingredients 2 cups water 1 cup sweet mirin 3/4 cup granulated sugar 2 tablespoons (Meyer) lemon juice 4 star anise pods 1 cinnamon stick...
Sweet Potato and Ginger Bisque by Cecily Gans
Prep time: 40 minutes Serves 4-6 Ingredients 2 tablespoons avocado or grapeseed oil 1 large sweet onion, large dice 1½ lbs. peeled raw sweet potatoes, 1”chunks 1 tablespoon coconut oil...
Sweet Potato and Ginger Bisque by Cecily Gans
Prep time: 40 minutes Serves 4-6 Ingredients 2 tablespoons avocado or grapeseed oil 1 large sweet onion, large dice 1½ lbs. peeled raw sweet potatoes, 1”chunks 1 tablespoon coconut oil...
Snow Day Snow Cream
Ingredients: 1 cup milk (any kind) 1/3 cup granulated sugar. 1 tsp. vanilla extract, store-bought or homemade. 1 pinch salt. 8 cups clean snow or shaved ice (more or less...
Snow Day Snow Cream
Ingredients: 1 cup milk (any kind) 1/3 cup granulated sugar. 1 tsp. vanilla extract, store-bought or homemade. 1 pinch salt. 8 cups clean snow or shaved ice (more or less...
Hearty Bean Chili by Jessica Bengtson
Prep time: 1 hour Serves 8-10 Ingredients 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2...
Hearty Bean Chili by Jessica Bengtson
Prep time: 1 hour Serves 8-10 Ingredients 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2...
Beet and Goat Cheese Terrine by Jessica Bengtson
Prep time: 1 hour plus 8 hours to chill Serves 8 Ingredients 4 purple beets 4 golden (or other color) beets 4 tablespoons chopped mixed herbs 2 garlic cloves, finely...
Beet and Goat Cheese Terrine by Jessica Bengtson
Prep time: 1 hour plus 8 hours to chill Serves 8 Ingredients 4 purple beets 4 golden (or other color) beets 4 tablespoons chopped mixed herbs 2 garlic cloves, finely...
Dig Your Veggies Medley by Sue Smith
Prep time: 20 minutes Cooking time: 35-40 minutes Servings: 4-6 Note: Any combination of root vegetables works. This is a great side dish, or makes a perfect one-dish meal by...
Dig Your Veggies Medley by Sue Smith
Prep time: 20 minutes Cooking time: 35-40 minutes Servings: 4-6 Note: Any combination of root vegetables works. This is a great side dish, or makes a perfect one-dish meal by...
Oven-Baked Stuffed Peppers by Sue Smith
Prep time: 10 minutes Cooking time: 30 minutes (plus extra time for cooking the rice) Serves 2 Ingredients 2 large red peppers 7 oz. soft goat cheese (can substitute cashew...
Oven-Baked Stuffed Peppers by Sue Smith
Prep time: 10 minutes Cooking time: 30 minutes (plus extra time for cooking the rice) Serves 2 Ingredients 2 large red peppers 7 oz. soft goat cheese (can substitute cashew...