Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
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Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
â…“ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
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Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Ingredients:
1 winter squash of your choice, such as this week’s Black Futsu squash
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt
Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
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Wild Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
2 cups mixed mushrooms, trimmed and chopped into bite-size pieces
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
â…“ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!
Ingredients:
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Method:
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.
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Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
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Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
Ingredients:
- 14 ounces rhubarb
- 1 blood or Navel orange (or 1 Meyer lemon)
- 1 teaspoon of pure vanilla extract
- 3 tablespoons Demerara sugar
Method:
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.
2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.
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Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up with creamy yogurt and fragrant mint.
Ingredients:
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint
Method:
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.
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Savory Apple & Leek Pumpernickel Stuffing
Earthy pumpernickel bread, sweet apples, and mellow leeks come together for a deeply flavorful stuffing that feels both rustic and refined. Perfect alongside this week’s bratwurst or a roasted chicken!
Ingredients:
6 cups pumpernickel bread, cut into 1-inch cubes
3 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and sliced
2 apples, cored and diced
2 teaspoons fresh thyme leaves
½ teaspoon salt
Freshly ground black pepper
1½ cups vegetable or chicken broth
1 egg, lightly beaten
Method:
1. Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast until slightly crisp, about 10 minutes. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5 minutes. Stir in the apples and thyme, and cook for another 5 minutes until the apples are tender but not mushy. Season with salt and pepper.
3. In a large bowl, combine the toasted bread cubes with the leek–apple mixture. Pour in the broth and toss gently to coat. Let sit a few minutes to absorb. Stir in the beaten egg, then transfer the mixture to a buttered baking dish. Bake, uncovered, for 25–30 minutes, until the top is golden and crisp. Serve warm.
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