Our Recipes

Recipes

Kale Ribbons with Miso Maple Dressing by Jennifer Balin

Kale Ribbons with Miso Maple Dressing by Jennifer Balin

Dressing yield:  approximately 1 quart Egg and dairy-free Ingredients 1 oz. shallots, peeled and roughly chopped 8 oz. organic white miso paste 1/2 cup maple syrup 1/4 cup sweet sriracha...

Kale Ribbons with Miso Maple Dressing by Jennifer Balin

Dressing yield:  approximately 1 quart Egg and dairy-free Ingredients 1 oz. shallots, peeled and roughly chopped 8 oz. organic white miso paste 1/2 cup maple syrup 1/4 cup sweet sriracha...

Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

Serves 8 Salad Ingredients 20 strawberries, hulled and sliced ½” thick lengthwise ¼ cup extra-virgin olive oil ½ cup Reisling wine sea salt, to taste (we use Maldon) 1 teaspoon...

Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

Serves 8 Salad Ingredients 20 strawberries, hulled and sliced ½” thick lengthwise ¼ cup extra-virgin olive oil ½ cup Reisling wine sea salt, to taste (we use Maldon) 1 teaspoon...

Composed Salad of Smoked Beets, Pimento Goat Cheese, Greens & Pistachio Dust by Jennifer Balin

Composed Salad of Smoked Beets, Pimento Goat Cheese, Greens & Pistachio Dust by Jennifer Balin

Serves 6-8 Ingredients Smoked Beets 2 handfuls of hickory chips (used for smoking in a BBQ) 6 medium Chioggia beets Pimento Goat Cheese Spread 8-oz. jar sweet pimentos (in water) 1...

Composed Salad of Smoked Beets, Pimento Goat Cheese, Greens & Pistachio Dust by Jennifer Balin

Serves 6-8 Ingredients Smoked Beets 2 handfuls of hickory chips (used for smoking in a BBQ) 6 medium Chioggia beets Pimento Goat Cheese Spread 8-oz. jar sweet pimentos (in water) 1...

Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

Makes about 1 quart compote and 1-2 quarts syrup Ingredients 1 pound rhubarb, cut into a 1/4” dice 1 cup ripe strawberries, stemmed and halved (frozen organic can be substituted)...

Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

Makes about 1 quart compote and 1-2 quarts syrup Ingredients 1 pound rhubarb, cut into a 1/4” dice 1 cup ripe strawberries, stemmed and halved (frozen organic can be substituted)...

Pickles by Geoff Lazlo

Pickles by Geoff Lazlo

Spring and summer are perfect times to pickle the bounty of nature.  Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable...

Pickles by Geoff Lazlo

Spring and summer are perfect times to pickle the bounty of nature.  Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable...

Farm Egg Thin Crust Flatbread by Geoff Lazlo

Farm Egg Thin Crust Flatbread by Geoff Lazlo

Makes 2   This farm egg flatbread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT.  It is essentially the pizza version of a...

Farm Egg Thin Crust Flatbread by Geoff Lazlo

Makes 2   This farm egg flatbread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT.  It is essentially the pizza version of a...

Baby Carrots with Spring Onions and Harissa Yogurt by Jesup Hall

Baby Carrots with Spring Onions and Harissa Yogurt by Jesup Hall

Serves 4Prep time: 30 minutes Harissa Yogurt• 2 cups Greek yogurt• 1 cup Harissa paste• 1/2 cup tomato paste• 1 tablespoon garlic puree• 1 teaspoon red wine vinegar• 1 cup...

Baby Carrots with Spring Onions and Harissa Yogurt by Jesup Hall

Serves 4Prep time: 30 minutes Harissa Yogurt• 2 cups Greek yogurt• 1 cup Harissa paste• 1/2 cup tomato paste• 1 tablespoon garlic puree• 1 teaspoon red wine vinegar• 1 cup...

Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs by The Whelk

Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs by The Whelk

Serves 2Prep time: 20 minutes Salad• 2 medium kohlrabi• 6-8 radishes, different varieties to make it more interesting• 15 sprigs mint• 2 tablespoons white balsamic vinegar• 1 lemon, zest and...

Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs by The Whelk

Serves 2Prep time: 20 minutes Salad• 2 medium kohlrabi• 6-8 radishes, different varieties to make it more interesting• 15 sprigs mint• 2 tablespoons white balsamic vinegar• 1 lemon, zest and...

Roasted Beet and Farro Salad by Jessica Bengtson, Terrain Garden Cafe

Roasted Beet and Farro Salad by Jessica Bengtson, Terrain Garden Cafe

Serves 2-3 Ingredients:• 2 beets, scrubbed and quartered• 3 sprigs thyme• 1/3 cup extra-virgin olive oil• salt and pepper to taste• 2/3 cup farro• 1 bell pepper• 1/4 cup chopped...

Roasted Beet and Farro Salad by Jessica Bengtson, Terrain Garden Cafe

Serves 2-3 Ingredients:• 2 beets, scrubbed and quartered• 3 sprigs thyme• 1/3 cup extra-virgin olive oil• salt and pepper to taste• 2/3 cup farro• 1 bell pepper• 1/4 cup chopped...

Butternut Squash Pasta by Jessica Bengtson, Terrain Garden Cafe

Butternut Squash Pasta by Jessica Bengtson, Terrain Garden Cafe

Serves 2-3 Ingredients:• 8 oz. box of any pasta*• 1 teaspoon extra-virgin olive oil• 1-2 pounds boneless, skinless chicken breast, cut into cubes• 1 butternut squash, peeled, cleaned, and cut...

Butternut Squash Pasta by Jessica Bengtson, Terrain Garden Cafe

Serves 2-3 Ingredients:• 8 oz. box of any pasta*• 1 teaspoon extra-virgin olive oil• 1-2 pounds boneless, skinless chicken breast, cut into cubes• 1 butternut squash, peeled, cleaned, and cut...

Maple Brussels Sprouts and Crispy Polenta with Cranberry Chutney

Maple Brussels Sprouts and Crispy Polenta with Cranberry Chutney

Serves 4-6 This dish is featured on the winter menu at the terrain Garden Cafe-Westport. Brussels Sprouts• 4 cups Brussels sprouts• 1 teaspoon extra-virgin olive oil• 1 tablespoon maple syrup• 2 tablespoons...

Maple Brussels Sprouts and Crispy Polenta with Cranberry Chutney

Serves 4-6 This dish is featured on the winter menu at the terrain Garden Cafe-Westport. Brussels Sprouts• 4 cups Brussels sprouts• 1 teaspoon extra-virgin olive oil• 1 tablespoon maple syrup• 2 tablespoons...

Kale, Cabbage, Quinoa Coleslaw with Slivered Almonds and Pomegranate Seeds with Brown Butter Dressing

Kale, Cabbage, Quinoa Coleslaw with Slivered Almonds and Pomegranate Seeds with Brown Butter Dressing

Serves 4-6 This recipe was created by Jessica Bengtson, Sous-Chef at the terrain Garden Café-Westport. Brown Butter Dressing• 6 ounces unsalted butter• 6 tablespoons sherry vinegar• 6 tablespoons extra-virgin olive oil• 1...

Kale, Cabbage, Quinoa Coleslaw with Slivered Almonds and Pomegranate Seeds with Brown Butter Dressing

Serves 4-6 This recipe was created by Jessica Bengtson, Sous-Chef at the terrain Garden Café-Westport. Brown Butter Dressing• 6 ounces unsalted butter• 6 tablespoons sherry vinegar• 6 tablespoons extra-virgin olive oil• 1...

Winter Grain Bowl by Karla Sorrentino

Winter Grain Bowl by Karla Sorrentino

Serves 2 Ingredients:• ¾ cup turnips, medium dice• 4 tablespoons extra-virgin olive oil• 2 tablespoons red wine vinegar• 1 tablespoon shallot, brunoise (1/8-inch dice)• kosher salt, to taste• freshly-ground black...

Winter Grain Bowl by Karla Sorrentino

Serves 2 Ingredients:• ¾ cup turnips, medium dice• 4 tablespoons extra-virgin olive oil• 2 tablespoons red wine vinegar• 1 tablespoon shallot, brunoise (1/8-inch dice)• kosher salt, to taste• freshly-ground black...

Hungarian Gulyas by Karla Sorrentino

Hungarian Gulyas by Karla Sorrentino

Serves 4 Ingredients:• 1 1/2 pounds beef shoulder, cut into large chunks• 1 tablespoon lard• 1 1/2 cups yellow onions, medium dice• 1 tablespoon Hungarian sweet paprika• 2 cloves garlic,...

Hungarian Gulyas by Karla Sorrentino

Serves 4 Ingredients:• 1 1/2 pounds beef shoulder, cut into large chunks• 1 tablespoon lard• 1 1/2 cups yellow onions, medium dice• 1 tablespoon Hungarian sweet paprika• 2 cloves garlic,...

Autumn Vegetable Soup by Liz Rueven

Autumn Vegetable Soup by Liz Rueven

Serves 10-12Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans...

Autumn Vegetable Soup by Liz Rueven

Serves 10-12Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans...

Winter Squash Stuffed with Vegan Quiche

Winter Squash Stuffed with Vegan Quiche

Serves 4-8Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our farmers’ market. It makes a lovely main dish for the vegetarians...

Winter Squash Stuffed with Vegan Quiche

Serves 4-8Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our farmers’ market. It makes a lovely main dish for the vegetarians...

Fresh Vegan Pumpkin Custard by Sue Smith

Fresh Vegan Pumpkin Custard by Sue Smith

Prep time: 20 minutes, plus 1 hour baking and 2 hours chill timeServes 8 Ingredients:• 1 sugar pumpkin, about 3 pounds• 2 14-oz. cans light coconut milk• 2 ½ teaspoons...

Fresh Vegan Pumpkin Custard by Sue Smith

Prep time: 20 minutes, plus 1 hour baking and 2 hours chill timeServes 8 Ingredients:• 1 sugar pumpkin, about 3 pounds• 2 14-oz. cans light coconut milk• 2 ½ teaspoons...

Curried Pumpkin with Raisins by Sue Smith

Curried Pumpkin with Raisins by Sue Smith

Prep time: 45 minutesServes 4 Ingredients:– 2 tablespoons unsalted butter– 1 medium onion, sliced– 1 garlic clove, peeled and chopped– 2 teaspoons finely chopped ginger– 2 1/2 teaspoons curry powder–...

Curried Pumpkin with Raisins by Sue Smith

Prep time: 45 minutesServes 4 Ingredients:– 2 tablespoons unsalted butter– 1 medium onion, sliced– 1 garlic clove, peeled and chopped– 2 teaspoons finely chopped ginger– 2 1/2 teaspoons curry powder–...

Sweet Corn Chowder by Elise Meyer

Sweet Corn Chowder by Elise Meyer

Serves 4 Ingredients:• 4 to 6 ears corn• 1 tablespoon butter or neutral oil, such as canolaor grapeseed• 1 medium onion, chopped• 2 medium potatoes, peeled and chopped into¼ inch...

Sweet Corn Chowder by Elise Meyer

Serves 4 Ingredients:• 4 to 6 ears corn• 1 tablespoon butter or neutral oil, such as canolaor grapeseed• 1 medium onion, chopped• 2 medium potatoes, peeled and chopped into¼ inch...

Autumn Apple Crisp by Elise Meyer

Autumn Apple Crisp by Elise Meyer

Serves 6-8 Fall means Apples, and Apples mean Apple Crisp. This AppleCrisp is the best I have ever tried; the addition of dried cherriesmakes it something a bit different. The...

Autumn Apple Crisp by Elise Meyer

Serves 6-8 Fall means Apples, and Apples mean Apple Crisp. This AppleCrisp is the best I have ever tried; the addition of dried cherriesmakes it something a bit different. The...

Stuffed Round Zucchini by Elise Meyer

Stuffed Round Zucchini by Elise Meyer

Serves 8 Ingredients:• 4 round zucchini (size of 8-ball)• olive oil• salt and pepper• 2 red onions• 2 peppers of your choice• 4 cloves garlic• fresh herbs as desired (parsley,...

Stuffed Round Zucchini by Elise Meyer

Serves 8 Ingredients:• 4 round zucchini (size of 8-ball)• olive oil• salt and pepper• 2 red onions• 2 peppers of your choice• 4 cloves garlic• fresh herbs as desired (parsley,...

Summer Fruit Cobbler by Elise Meyer

Summer Fruit Cobbler by Elise Meyer

Serves 6 IngredientsDough:• 1 ½ cups flour• ½ teaspoon salt• 5 tablespoons frozen shortening (transfat-free Crisco, or Earth Balance type)• 4 tablespoons frozen butter• 4-5 tablespoons ice water Filling:• 6...

Summer Fruit Cobbler by Elise Meyer

Serves 6 IngredientsDough:• 1 ½ cups flour• ½ teaspoon salt• 5 tablespoons frozen shortening (transfat-free Crisco, or Earth Balance type)• 4 tablespoons frozen butter• 4-5 tablespoons ice water Filling:• 6...

Leek & Lemon Linguine by Sue Smith

Leek & Lemon Linguine by Sue Smith

Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green...

Leek & Lemon Linguine by Sue Smith

Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green...

The Spread's Pan Seared Chicken Breast with Local Vegetable Hash

The Spread's Pan Seared Chicken Breast with Local Vegetable Hash

Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts1 ear sweet corn1 yellow zucchini2 green zucchini1 pint snap peas1/4 lb wild local Oyster mushrooms1tbsp flat leaf...

The Spread's Pan Seared Chicken Breast with Local Vegetable Hash

Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts1 ear sweet corn1 yellow zucchini2 green zucchini1 pint snap peas1/4 lb wild local Oyster mushrooms1tbsp flat leaf...

Sour Pickles by Liz Rueven

Sour Pickles by Liz Rueven

Pickling is an ancient way to preserve the peak of summer’s veggies (andfruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients:• 12 pounds small unwaxed pickling...

Sour Pickles by Liz Rueven

Pickling is an ancient way to preserve the peak of summer’s veggies (andfruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients:• 12 pounds small unwaxed pickling...

Shakshuka by Liz Rueven

Shakshuka by Liz Rueven

This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you...

Shakshuka by Liz Rueven

This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you...

Quinoa Tabouleh with Parsley and Mint by Sue Smith

Quinoa Tabouleh with Parsley and Mint by Sue Smith

Quinoa Tabouleh with Parsley and Mint Prep time:15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine...

Quinoa Tabouleh with Parsley and Mint by Sue Smith

Quinoa Tabouleh with Parsley and Mint Prep time:15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine...

Asparagus with Miso Lemon Dressing by Sue Smith

Asparagus with Miso Lemon Dressing by Sue Smith

Prep time: 10 minutesServes 2 1 bunch asparagus¼ cup water1 garlic clove, minced1 tablespoon extra-virgin olive oil1 tablespoon lemon juice½ tablespoon sweet brown rice miso2 tablespoons sliced almonds Directions: 1....

Asparagus with Miso Lemon Dressing by Sue Smith

Prep time: 10 minutesServes 2 1 bunch asparagus¼ cup water1 garlic clove, minced1 tablespoon extra-virgin olive oil1 tablespoon lemon juice½ tablespoon sweet brown rice miso2 tablespoons sliced almonds Directions: 1....

Garlic Mustard Pesto

Garlic Mustard Pesto

Garlic Mustard Pesto Ingredients:Garlic MustardSpinachPine nuts or almondsOlive oilParmesan cheeseSalt Directions:Use equal parts spinach and garlic mustardAdd olive oil, nuts, cheese and salt to tasteEat then or freeze for a...

Garlic Mustard Pesto

Garlic Mustard Pesto Ingredients:Garlic MustardSpinachPine nuts or almondsOlive oilParmesan cheeseSalt Directions:Use equal parts spinach and garlic mustardAdd olive oil, nuts, cheese and salt to tasteEat then or freeze for a...

Garlic Mustard Lentil Tacos

Garlic Mustard Lentil Tacos

Garlic Mustard Lentil Tacos Ingredients:Garlic mustardCooked lentilsMexican spicesShredded cheeseChopped tomatoesShredded lettuceSour Cream (if you wish) Directions:Remove garlic mustard leaves, wash and lay flat to dryCook and season lentils with the...

Garlic Mustard Lentil Tacos

Garlic Mustard Lentil Tacos Ingredients:Garlic mustardCooked lentilsMexican spicesShredded cheeseChopped tomatoesShredded lettuceSour Cream (if you wish) Directions:Remove garlic mustard leaves, wash and lay flat to dryCook and season lentils with the...

Beet Down by Craig Ventrice

Beet Down by Craig Ventrice

Beet Down – 1.5oz Litchfield gin, .5oz Kings Ginger Liqueur, . 5oz fresh lemon Juice, .75oz beet peppercorn shrub.Combine ingredients in shaker, add ice, shake, strain into coupe or martini...

Beet Down by Craig Ventrice

Beet Down – 1.5oz Litchfield gin, .5oz Kings Ginger Liqueur, . 5oz fresh lemon Juice, .75oz beet peppercorn shrub.Combine ingredients in shaker, add ice, shake, strain into coupe or martini...

Sakura Martini

Sakura Martini

Sakura Martini- 1.5oz Arogya Gyokuro Sencha infused Gin, .75oz Dolin dry vermouth, .5 cardamom simple syrup.Pour ingredients into mixing glass, add ice, stir, serve straight up with a lemon peel...

Sakura Martini

Sakura Martini- 1.5oz Arogya Gyokuro Sencha infused Gin, .75oz Dolin dry vermouth, .5 cardamom simple syrup.Pour ingredients into mixing glass, add ice, stir, serve straight up with a lemon peel...

Cold Roman Brew

Cold Roman Brew

Cold Roman Brew- 1.5oz bourbon, .5oz amaro angostura, .5 heavy cream, .75 cold Roman, 2 dashes mole bittersCombine ingredients in shaker, add ice, shake, strain into coupe or martini glass....

Cold Roman Brew

Cold Roman Brew- 1.5oz bourbon, .5oz amaro angostura, .5 heavy cream, .75 cold Roman, 2 dashes mole bittersCombine ingredients in shaker, add ice, shake, strain into coupe or martini glass....

Rutabaga & Rosemary Soup by Sue Smith, Prime Health Style

Rutabaga & Rosemary Soup by Sue Smith, Prime Health Style

Rutabaga and Rosemary Soup  Serves 2-4 Ingredients: 1 ¾ cups chopped rutabaga 1 ½ cups soy milk, almond milk, or water (or half milk, half water) ¼ cup raw cashews...

Rutabaga & Rosemary Soup by Sue Smith, Prime Health Style

Rutabaga and Rosemary Soup  Serves 2-4 Ingredients: 1 ¾ cups chopped rutabaga 1 ½ cups soy milk, almond milk, or water (or half milk, half water) ¼ cup raw cashews...

Prosciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini

Prosciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini

Prosciutto and Wild Mushrooms Mac and Cheese Serves 4-6 Ingredients: Béchamel Sauce 4 tablespoons butter 2 tablespoons flour 2 cups hot milk small pinch freshly grounded nutmeg salt and fresh...

Prosciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini

Prosciutto and Wild Mushrooms Mac and Cheese Serves 4-6 Ingredients: Béchamel Sauce 4 tablespoons butter 2 tablespoons flour 2 cups hot milk small pinch freshly grounded nutmeg salt and fresh...

Upside-Down Pear and Ginger Cake

Upside-Down Pear and Ginger Cake

Upside-Down Pear and Ginger Cake Ingredients: Topping 2/3 stick of butter ¾ cup soft brown sugar 4 large, ripe, juicy pearsGinger Bread Cake 1 ½ cups all-purpose flour ¼ teaspoon...

Upside-Down Pear and Ginger Cake

Upside-Down Pear and Ginger Cake Ingredients: Topping 2/3 stick of butter ¾ cup soft brown sugar 4 large, ripe, juicy pearsGinger Bread Cake 1 ½ cups all-purpose flour ¼ teaspoon...

Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

Mix and Match Root Vegetables Purée Serves 4-6 Ingredients: 1 whole garlic bulb 4 tablespoons olive oil plus extra 2 lbs. your choice of root vegetables, peeled and cut in...

Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

Mix and Match Root Vegetables Purée Serves 4-6 Ingredients: 1 whole garlic bulb 4 tablespoons olive oil plus extra 2 lbs. your choice of root vegetables, peeled and cut in...

Celeriac & Apple Soup with Pancetta & Cabbage by Chef Silvia Baldini

Celeriac & Apple Soup with Pancetta & Cabbage by Chef Silvia Baldini

Celeriac and Apple Soup with Pancetta & Cabbage                                                                    Serves 4-6 Ingredients: 2 tablespoons butter (30g) 1 tablespoon olive oil 1 large yellow onion, peeled and chopped 2 cloves garlic,...

Celeriac & Apple Soup with Pancetta & Cabbage by Chef Silvia Baldini

Celeriac and Apple Soup with Pancetta & Cabbage                                                                    Serves 4-6 Ingredients: 2 tablespoons butter (30g) 1 tablespoon olive oil 1 large yellow onion, peeled and chopped 2 cloves garlic,...

Vegan Lasagna by Catch a Healthy Habit

Vegan 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...

Vegan 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...

Fried Green Tomatoes with Sriracha Remoulade by Liz Rueven, Kosher Like Me

Fried 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...

Fried 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...