Old Fashioned Boston Baked Beans


Old Fashioned Boston Baked Beans
Serves 6
1/2 pound Red Heirloom Indian Beans
4 strips bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped (or 1/2 cup chopped red spring onions)
2 cups chicken or vegetable broth (plus more if needed)
1/2 cup ketchup
1/4 cup molasses
2 tablespoons Maple syrup
1/4 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1. Soak the beans overnight covered in cold water.
2. Drain and rinse the beans and set aside.
3. Preheat the oven to 325 degrees.
4. In a Dutch oven cook the bacon until crisp, add the onion, and saute for 2 to 3 minutes until softened.
5. Add the remaining ingredients, including the beans, and bring to a boil. Cover and bake for 1 hour, stirring occasionally to prevent sticking.
6. If the sauce need more liquid, add additional broth (this will depend on the beans) Taste for seasoning adding more sugar, or ketchup, or Worcestershire sauce. Remove the bay leaf and serve.
7. Cook’s note: These are terrific made ahead and reheated (either on the stovetop or in the oven) the next day. They will keep refrigerated for up to 4 days.
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Red Spinach Salad with Tangerines and Soy Vinaigrette


Red Spinach Salad with Tangerines and Soy Vinaigrette
Serves 4
One bunch red spinach, washed, spun dry and chopped
3 tangerines, peeled, and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons cup rice vinegar
3 tablespoons cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons toasted sesame seeds for garnish
1. Put the spinach and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, rice vinegar, sugar, ginger and garlic. Pour some of the dressing over the salad and toss to coat.
3. Plate the salad and garnish with sesame seeds.
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Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette


Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette
Serves 4
One head freckles lettuce, washed, spun dry and chopped
1 avocado, peeled, pitted and thinly sliced
1/4 cup sweet lime juice
1 tablespoon honey
1/3 cup vegetable oil
1 tablespoon poppy seeds
Salt and pepper
Chopped Macadamia nuts, for garnish
1. Arrange the lettuce and avocado on salad plates. In a small bowl, whisk together the lime juice honey, and vegetable oil.
2. Add the poppy seeds and season the vinaigrette with salt and pepper.
3. Drizzle over the salad and top with macadamia nuts for garnish.
4. Cook’s Note: Adding tangerine segments to this salad is also delicious
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Raw Chiogga Beet Salad


Raw Chiogga Beet Salad
Serves 2 to 4
1 bunch chiogga beets, scrubbed, peeled, and cut into julienne
2 tablespoons finely chopped spring onion
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
Pinch cayenne pepper
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped pistachios, for garnish
1. In a bowl, combine the beets and onions.
2. In a small bowl, whisk together the oil, vinegar, lime juice, honey, salt and cayenne. Pour over the beets, and toss to coat. Add the parsley, and toss again.
3. Allow the beets to sit at room temperature for at least 2 hours, and serve garnished with pistachios.
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Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette


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 and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
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Bistro Carrot Salad


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 together the carrots, parsley, and onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, mustard, and season with salt and pepper.
3. Pour some of the dressing over the carrots, tossing to coat.
4. Add more dressing if needed. Serve the salad immediately.
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Watercress and Farro Salad


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, minced
Salt and pepper
1. Put the farro into boiling salted water, and cook 20 minutes, or until tender. Drain thoroughly, and cool.
2. When the farro is cool, add the onion, carrots, watercress, ricotta salata, oil, lemon juice, zest, and garlic.
3. Toss to coat the farro and vegetables. Season with salt and pepper and serve at room temperature.
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Watercress Salad with Vanilla Blood Orange Vinaigrette


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 chopped spring onion
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the watercress on salad plates, and top with sliced oranges.
2. In a small bowl, whisk together the vinegar, juice, onion, and olive oil.
3. Season the dressing with salt and pepper. Drizzle the dressing over the salad, and serve.
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Wheat Berry Citrus Salad


Wheat Berry Citrus Salad
Serves 6
2 cups wheat berries
1/4 cup vanilla blood orange juice
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 teaspoon finely chopped green garlic
1/4 cup finely chopped curry leaves
1 cup finely chopped fennel
3 Vanilla blood oranges, peel and pith removed, separated into segments, and chopped
2 white scallions finely chopped
1. In a Dutch oven, bring 7 cups of salted water to a boil. Add the wheat berries, and simmer, uncovered for 45 minutes to 1 hour, until the wheat berries are tender. Drain and cool.
2. In a small bowl, whisk together the orange juice, rice vinegar, olive oil and green garlic. Season with salt and pepper. Toss the wheat berries with a bit of the dressing.
3. Add the curry leaves, fennel, oranges, and scallions. Toss together and add more dressing, tasting to make sure you have enough. The salad should be served at room temperature.
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Fennel and Citrus Salad


Fennel and Citrus Salad
Serves 4
1 head romaine lettuce, washed, spun dry and chopped
3 Navel oranges, peel and pith removed, and sliced in 1/2-inch slices
1 Oro Blanco grapefruit, peel and pith removed, separated into segments
1 fennel bulb, wispy ends removed, and thinly sliced
1/2 cup pitted Kalamata olives, sliced
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons orange juice
Salt and pepper
1. Arrange the romaine on a large serving platter. Top with the oranges, grapefruit, fennel, and olives.
2. Drizzle with the oil, vinegar and orange juice. Season with salt and pepper, and serve.
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