By Amanda Rose | Apple Cider Vinegar
Amanda’s note: I don’t know if you guys are crazy about dandelions, homemade vinegar, or both, but the post here on dandelion vinegar before Easter became one of the most-pinned posts on this site for its first few days out (and that was even as we were all busy with Easter brunches and other such […]
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By Amanda Rose | Eggs
As ice cream season begins and we add new recipes to this website, I thought I’d take a minute to describe our raw egg philosophy. Many (if not all) of our recipes will contain raw egg and I wouldn’t actually recommend raw egg to everyone reading this site. Eggs are little balls of salmonella. Raw […]
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By Jeanie Rose | Greens
I remember the first time we tasted polenta. Margaret Falcinella stirred up a giant kettle for a family affair. We were not blood family so had no idea what we were digging into: polenta topped with sausages and marinara sauce. It was so good I wanted to lick the plate. Everyone must have felt the […]
Continue readingBy Jeanie Rose | Grains
Traditionally tabouli is made with bulgur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition. We have […]
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By Jeanie Rose | Beets
Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted […]
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By Jeanie Rose | Carrots
If you are interested in healthy party food, you must try this! Carrots? Yes! This idea and recipe is adapted from Ana Sortun’s Spice. Carrot Puree and dukkah are the two most popular “bread condiments” offered in the beginning of a meal at her restaurant, Oleana. On the day we first made this dish, we […]
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