Collard Potato Salad with Mustard Dressing
It’s great to read on epicurious.com the comments from all the CSA members, nation-wide, who go there in search of what to do with their collard greens. This recipe seemed […]
Author Archives: jazzkj
Spicy No-Mayo Coleslaw
This is my standard winter salad. I store both cabbage and carrots in plastic bags in our fridge and they stay crisp and firm for months. The bright purple of […]
Pan-Browned Brussels Sprouts
1/2 pound Brussels sprouts 2 large garlic cloves 1-1/2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons pine nuts Trim Brussels sprouts and halve lengthwise. Cut garlic into very […]
Lebanese Green Beans
This is our new absolute favorite way to eat green beans! This is the dish known as “Lubyi bi Zayt” in Arabic, or Green Beans in Olive Oil. Recipes vary […]
Farfalle with Beets, Beet Greens and Pine Nuts
1/3 cup pine nuts (or walnuts) 4 tablespoons extra-virgin olive oil, divided 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups) 3 garlic cloves (or garlic […]
Tuscan (Lacinato) Kale Caesar Slaw
1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided […]
Chilled Zucchini Soup with Purslane
2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, thinly sliced 2 garlic cloves, thinly sliced 1 teaspoon thyme leaves 1 bay leaf 4 small zucchini or […]
Red Potatoes with Purslane
1 lb red potatoes, preferably small ones 2 tablespoons olive oil 2 tablespoon chopped fresh rosemary, or 1 teaspoon dried 1 cup purslane leaves (and chopped up stems, too, if […]
Eggplant Salad with Dill and Garlic
I found this recipe on epicurious as a Passover recipe (with matzoh instead of crackers) and it got rave reviews, even from non-eggplant fans! 1 large eggplant, peeled and cut […]
Quick Zucchini Sauté
2 tablespoons olive oil 2 tablespoons thinly sliced almonds 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline Salt and freshly […]
HATCHET COVE FARM 