Kale Salad With Apricots
Kale Salad with Apricots, Avocado, and Parmesan Serves one 6-8 ounces of kale (Tuscan or dino kale are particularly fantastic) 6-8 dried apricots 1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannelloni or pinto beans) 1/4 or so cup almonds 8-10 flakes of Parmesan cheese 1 tablespoon extra-virgin ...read more»
Damani’s Greens
5 bunches dino kale de-stemmed washed and chopped 1 lg yellow onion ¼ inch dice 3 oz. unsalted butter 1 cup medium sherry ¼ cup apple cider vinegar salt and pepper Warm a 10qt. pot. Melt the butter. Add diced onions and a pinch of salt and pepper. Cook slowly until onions become translucent. Add ...read more»
Mushroom Bread Pudding
1 lb crimini mushrooms 1/8” slice 1 lg leek halved then sliced into 1/8” washed and patted dry 1 medium onion diced 3 cloves garlic minced 1 baguette cut into 1” cubes 7 eggs 3 cups heavy cream 2 cups 1/2&1/2 ½ cup grated parmesan ¼ cup grated gruyere a few drops of white truffle ...read more»
Hot Artichoke and Garlic Dip
Inspired by Eating Well Ingredients: * two 14-ounce cans artichoke hearts, organic if possible, rinsed and drained * 1 cup plus 2 tablespoons grated Parmesan cheese (divided) * 1 cup shredded mozzarella cheese or Italian 4-cheese blend, organic if possible * 1/2 cup Greek yogurt * 6 cloves garlic, peeled and sliced (use less if ...read more»
Lemon Vinaigrette
1/2 cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon minced shallot 1 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon peel 1/2 teaspoon sugar Bon Appétit | December 1998
Meyer Lemon Tart
From Smitten Kitchen 1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell 1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried* 1 1/2 cups (300 grams) sugar 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks 4 large eggs 2 tablespoons (14 grams) cornstarch ...read more»
Preserving Sweet Peppers
Makes about 2 pints. Prep Time: 35 minutes Cook Time: 45 minutes 8 red peppers, or really any colored peppers 2 tablespoons olive oil 1 cup vinegar (any kind) Kosher salt Canning jars A chopstick or butter knife First wash, dry and then lightly oil your sweet peppers. You can do this with hot peppers, ...read more»
Raw Tuscan Kale Salad
I doubled up on the breadcrumbs here. Because who doesn’t like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute. 1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or ...read more»
Sunchoke and Parsnip Puree
¼ # peeled parsnips cut into 1 inch cubes ¼ # peeled sun chokes cut into 1 inch cubes ¼ # peeled yellow finn potatoes cut into 1 inch cubes 4 oz. butter 3 cups heavy cream 1 tablespoon apple cider vinegar salt and pepper The parsnips, sunchokes, and potatoes all cook at different rates ...read more»
November, 2011
Over the last few years Route 1 Farms has been changing in ways that are somewhat reflective of how the world at large is changing. It hasn’t been easy trying to figure out how to fit all the pieces of the puzzle together. We are now in the process of developing a much more local ...read more»