Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette

February 24, 2016 KellyH 0 Comments

Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette Serves 6 One bunch chiogga beets, tops trimmed, and scrubbed One head butter lettuce, washed and spun dry 1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce) 2 vanilla blood oranges, peel …

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Bistro Carrot Salad

February 24, 2016 KellyH 0 Comments

Bistro Carrot Salad Serves 4 One bunch carrots, peeled, and shredded coarsely (large holes on a box grater) 1/4 cup finely chopped spring onions 1/4 cup fresh lemon juice 2 tablespoons orange juice 1/4 cup extra virgin olive oil 2 teaspoons sugar 1 teaspoon Dijon mustard Salt and pepper 1. In a mixing bowl, toss …

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Vanilla Blood Orange Upside Down Cake

February 24, 2016 KellyH 0 Comments

Vanilla Blood Orange Upside Down Cake Serves 10 1/2 cup unsalted butter 3/4 cups firmly packed light brown sugar 2 to 4 vanilla blood oranges, peel and pith removed, and sliced 1/4-inch thick 1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside. 2. Melt the butter in a …

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Watercress and Farro Salad

February 24, 2016 KellyH 0 Comments

Watercress and Farro Salad Serves 6 1 1/2 cups pearlized farro 1/4 cup finely chopped spring onion 1 cup thinly sliced carrots 1 bunch watercress, washed, spun dry and chopped 1 cup crumbled ricotta salata or feta 1/2 cup extra virgin olive oil 3 tablespoons lemon juice Grated zest of 1 lemon 1 garlic clove, …

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Watercress Salad with Vanilla Blood Orange Vinaigrette

February 24, 2016 KellyH 0 Comments

Watercress Salad with Vanilla Blood Orange Vinaigrette Serves 4 to 6 Peppery watercress is a great pairing with vanilla blood oranges. One bunch watercress, washed, spun dry and tough stems removed 3 vanilla blood oranges, peel and pith removed, sliced 1/4-inch thick 1/4 cup rice vinegar 1/4 cup vanilla blood orange juice 2 tablespoons finely …

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Sunchoke “Hummus”

February 24, 2016 KellyH 0 Comments

Sunchoke “Hummus” Serves 6 to 8 Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables. 1 pound sunchokes, peeled 1/2 cup extra virgin olive oil Pinch red pepper flakes 3 garlic cloves Grated zest of one lemon One 14.5-ounce can chickpeas, rinsed and drained 2 tablespoons lemon …

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Farmers' Market Box 2-18-16

February 17, 2016 KellyH 0 Comments

This weeks local produce and featured farms: Strawberries – Be Wise Ranch Deglet Dates – Wynola Flats Produce Fennel – Black Sheep Produce Sonoran Garlic – Milliken Family Farm Oro Blanco Greapefruit – Ken’s Top Notch Produce Mizuna Greens – Coleman Family Farm Romaine Lettuce – Be Wise Ranch Scallion Onions – Black Sheep Produce …

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Blood Orange Margarita

February 17, 2016 KellyH 0 Comments

Blood Orange Margarita Serves 4 While we are on the subject of drinks, how about serving this one for a casual brunch. 2/3 cup Gold Tequila 1/3 cup Triple Sec 1/3 cup blood orange juice 1/4 cup fresh lime juice 1/3 cup simple syrup Ice Fleur de Sel for garnish Lime wedges or blood orange …

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Blood Orange and Campari

February 17, 2016 KellyH 0 Comments

Blood Orange and Campari Makes 4 Pretend you are in Rome and enjoy this delicious apperitivo where it’s called a Serpentino. 1 cup Campari 2 cups freshly squeezed blood orange juice 2 tablespoons raw sugar 4 slices of orange 1. Fill a tumbler with ice. Add the Campari, orange juice and sugar and stir well …

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Pomegranate Shrimp with Curry Leaves

February 17, 2016 KellyH 0 Comments

Pomegranate Shrimp with Curry Leaves Serves 4 1 1/2 pounds medium shrimp, shelled and deveined 2 tablespoons pomegranate molasses 1 teaspoon minced garlic 1/2 teaspoon ground turmeric pinch red chili powder or red chili flakes 2 tablespoons vegetable oil 1 tablespoon fresh curry leaves 2 large or 4 to 6 small shallots, thinly sliced 1 …

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