Category Archives: Herbs

Cheryl’s Honey and Citrus Rutabagas and Carrots

I knew I needed to find another way of cooking rutabagas rather than the old fashioned mash em up throw in lots of butter and hope for the best.  I found a great starter recipe on epicurious, made a few changes, … Continue reading

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Potato and Tomato Gratin

Ingredients: 3 cups sliced leeks (discard dark green tips) Potatoes – 1 1/4 pound , unpeeled, in 1/4 inch slices (try red or yukon) Rosemary – 3 TBS chopped fresh, or 1.5 TBS dry Gruyere Cheese – 1 1/2 cups grated … Continue reading

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Fried Zucchini Squash Blossoms

One of our favorite delicacies of the summer season!  The flowers are very tasty lightly battered and fried as is.  We stuffed them with an herbed ricotta for a delicious treat! 12-16 Blossoms, stamens may be removed if prefered. Stuffing Ingredients: … Continue reading

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Carrot Top Pesto

Ingredients Carrot Tops – 2 cups.  Wash very well and rough chop Mint leaves & tender stems – 1/3 cup, rinsed & rough chopped Almonds – 1/4 cup Extra Virgin Olive Oil – 1/4 cup or more, as needed to acheive … Continue reading

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Tomatillo and Yellow Tomato Pasta Sauce

Tomatillo’s can be used in all types of cuisines.  They have a high amount of pectin, and give a creamy consistency to a dish without adding cream.  Try this light pasta sauce created by our own Chef Dona. Ingredients: Onion … Continue reading

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Scallion Relish

This quick relish is wonderful with grilled fish or meat. Ingredients: 2 large Rogowski Scallions (or 4-6 store bought), both white and green parts, rough chop 1-2 teaspoons Sugar, to taste 2 Tablespoons White Wine or Champagne Vinegar Salt and Pepper, … Continue reading

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Zucchini and Squash Blossom Sauté with Epazote

Squash Blossoms are a fleeting mid-summer delicacy, highly prized by chefs everywhere.   This recipe appeared in Saveur Magazine (5/11 issue) in the article Mexico Feeds Me. Ingredients: (Serves 4) 1 Tbs canola oil 2 Scallions, both white and green parts, minced … Continue reading

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