Cold Carrot Orange Soup

Ingredients: 2 tablespoons butter ¼ cup almonds, coarsely chopped 8 carrots, coarsely chopped (6 cups) 2 bay leaves 2 whole cloves 1–inch piece stick cinnamon Juice of 4 oranges 1 cup heavy cream or coconut milk Directions: 1. In a large pot melt the butter. Add the almonds, onions, carrots, and sauté until the carrots [...]

By |2017-04-11T10:20:00-07:00April 11th, 2017|Recipes, Uncategorized|Comments Off on Cold Carrot Orange Soup

Carrot and Orange Soup

Ingredients: 1 pound carrots, sliced 2 tablespoons unsalted butter ½ cup fresh orange juice 4-5 cups vegetable stock 1 small onion, roughly chopped 3-4 teaspoons chopped fresh thyme or 1 teaspoon dried Sea salt and freshly ground black pepper Sour cream (optional) and freshly grated nutmeg for serving Directions: 1. Place the carrots and butter [...]

By |2017-01-31T14:43:20-08:00January 30th, 2017|Recipes|Comments Off on Carrot and Orange Soup

Wilted Dandelion Salad with Pine Nuts and Crispy Garlic

Ingredients: ¼ cup pine nuts 4 cloves garlic, peeled and sliced 2 tablespoons olive oil 2 oranges 1 bunch dandelion greens, trimmed and cut into 2-inch lengths 1 tablespoon balsamic vinegar Directions: 1. Place pine nuts, garlic slices, and olive oil in a small skillet, and cook over low heat 20 minutes, or until the [...]

By |2016-05-31T14:56:12-07:00May 31st, 2016|Recipes|Comments Off on Wilted Dandelion Salad with Pine Nuts and Crispy Garlic

Pomegranate-Glazed Carrots

Ingredients: 1 tablespoon unsalted butter 3 cups ½-inch thick sliced carrots ¼ cup fresh lemon or orange juice (the lemon will make this very tart) ¼ cup pomegranate juice sea salt and freshly ground black pepper Directions: 1. In a medium skillet, melt butter over medium heat. Add the carrots and sauté until they are [...]

By |2016-05-10T13:40:27-07:00May 10th, 2016|Recipes|Comments Off on Pomegranate-Glazed Carrots

Cabbage with Citrus

Ingredients: 1 small cabbage 1 teaspoon sea salt 2 medium oranges 2-3 small tangerines or mandarins 3 tablespoons walnut oil 2-3 tablespoons red wine vinegar Freshly ground black pepper ½ cup coarsely chopped walnuts Directions: 1. Discard any thick outer leaves of cabbage. Cut cabbage into quarters. Remove core and slice cabbage thinly. Place in [...]

By |2016-03-07T15:01:46-08:00March 7th, 2016|CSA|Comments Off on Cabbage with Citrus

Orange and Olive Salad

Ingredients: 4 oranges 1 small red onion, sliced very thinly 16 black Greek olives, pitted 2 tablespoons olive oil 1 tablespoon lemon juice pinch of sweetener lettuce leaves to serve chopped fresh parsley, for garnish sea salt and freshly ground black pepper Directions: 1. Using a sharp knife, remove the peel and pith from the [...]

By |2016-02-16T13:17:02-08:00February 15th, 2016|Recipes|Comments Off on Orange and Olive Salad

Orange and Onion Salad with Cumin Vinaigrette

Ingredients: ¼ cup olive oil 2 tablespoons fresh orange juice 1½ tablespoons fresh lemon juice ½ teaspoon sea salt ¼ teaspoon packed ground cumin 2 oranges, peeled and thinly sliced 1½-2 red onions, very thinly sliced ¼ cup Nicoise olives, or of choice Directions: 1. In a small bowl, mix the olive oil, orange juice, [...]

By |2014-10-08T15:07:52-07:00October 8th, 2014|Recipes|Comments Off on Orange and Onion Salad with Cumin Vinaigrette

Saffron Salad with Fennel and Herbs

Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful. Ingredients: 1 orange 2½ teaspoons honey ½ teaspoon saffron threads 1 tablespoon white wine vinegar 1¼ cups water 2¼ pounds boneless chicken breast 4 tablespoons olive [...]

By |2014-05-13T14:44:05-07:00May 13th, 2014|Recipes|Comments Off on Saffron Salad with Fennel and Herbs

Beet and Arugula Salad with Tahini Green Goddess Dressing

Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 - you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time. Ingredients: SALAD: 4 small beets 4 radishes [...]

By |2013-08-06T15:43:07-07:00August 6th, 2013|Recipes|Comments Off on Beet and Arugula Salad with Tahini Green Goddess Dressing

Island Sin Salad

Serves 4-6 Wickedly delicious... Dressing: 3 tablespoons fresh lemon juice 2 tablespoons honey 4 teaspoons soy sauce 1 1/2 teaspoons freshly grated ginger 1 small clove garlic, minced large pinch white pepper (black is fine) 1/ 2 cup olive oil Salad Ingredients: 2 small heads lettuce, torn into bite-sized pieces 1/2 cupo coarsely chopped cilantro [...]

By |2012-09-15T22:43:25-07:00August 20th, 2012|Recipes|0 Comments
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