Recipe
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 pot 2 -4 lbs. fish bones, heads or tails (order ahead from The Local Catch. Swordfish is a good choice as end cuts are readily available in season.) 6…
Read MoreTempeh 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 fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s…
Read MoreRed 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 and cut into triangles or squares, and are covered in sauce, melted cheese and a variety or toppings such as chicken, meat, eggs, crema, avocado…
Read MoreMarch 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 OFTEN!! Amuse Bouche (French for appetizer, or “happy mouth”) Smoked mussels with horseradish mayo 8 – 10 oz smoked mussels (Canned are fine…
Read MoreRoasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me
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 400 degrees.Place diced sweet potatoes in a single layer on a…
Read MoreMAPLE-PARSNIP COFFEE CAKE W/ NUTTY OAT TOPPING & MAPLE GLAZE by Phoebe Cole-Smith
MAPLE-PARSNIP COFFEE CAKE WITH NUTTY 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 gluten-free organic 1-to-1 flour (I use Arrowhead Mills Heritage Blend) 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2…
Read MoreButternut Squash “Alfredo” with Crispy Proscuitto by Herbaceous Catering & Co
Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients 1. 3/4 cup heavy cream 2. 2 tablespoons of butter 3. 1 pound of butternut squash, medium dice 4. 5 sprigs of thyme, tied together with kitchen twine 5. 1 pound fresh pasta (preferably fettuccine) 6. 3/4 cup freshly grated Parmesan, divided 7. Salt and pepper 8. 6…
Read MoreROASTED RUTBAGA HUMMUS by AMG Catering
ROASTED RUTABEGA HUMMUS (2 cups) Ingredients o 3 medium rutabagas, peeled o 4 garlic cloves, peeled o 1 – 540 mL can chickpeas, drained and rinsed o 4 ice cubes o juice of 1/2 lemon o 2 Tablespoons tahini o 3/4 teaspoons salt o 2 tablespoon extra virgin olive oil Instructions 1. Preheat oven to…
Read MoreTurnip Leafy Green & Potato Saute by AMG Catering
TURNIP, LEAFY GREENS AND POTATO SAUTE Donated by AMG Catering & Events INGREDIENTS 1. 1/2 pound baby turnips with greens attached 2. 1/2 pound small red potatoes 3. 1 teaspoon kosher salt 4. 1 teaspoon thyme fresh chopped 5. 1 shallot thinly sliced 6. 1 teaspoon butter divided 7. 1 tablespoon olive oil divided 8.…
Read MoreAquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino
Prep time: 45 minutes Serves 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 (sweet) • 1 bay leaf • 1 sprig fresh thyme • freshly ground black pepper, to taste • 1/2…
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