Recipes

Upside-Down Pear and Ginger Cake Ingredients: Topping 2/3 stick of butter ¾ cup soft brown sugar 4 large, ripe, juicy pears Ginger Bread Cake 1 ½ cups all-purpose flour ¼ teaspoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger ¼ teaspoon ground nutmeg pinch ground cloves 2 large organic eggs, beaten 1 cup…

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 black pepper 1 cup fresh grated Parmesan cheese 2 – 3 cups fresh wild mushrooms, cleaned and trimmed, or dried porcini soaked in water and…

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, peeled and chopped 1 carrot, chopped 2 apples, peeled and chopped 1 medium celeriac, peeled and chopped 1 medium potato, peeled and chopped 4…

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 chunks 4 tablespoons or more crème frâiche or sour cream 1 tablespoon lemon juice nutmeg, freshly grated salt and black pepperDirections:2. Put your choice of…

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…

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…

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…

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…