4 tablespoons extra-virgin olive oil 1 head garlic, halved crosswise 10 ounces Parmesan rinds, enclosed in cheesecloth or muslin 1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced […]
¼ cup fine bulgur wheat 1 small garlic clove, minced (optional) Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) ¼ cup chopped fresh mint ½ pound […]
I’m sure there are plenty of ways to use this sweet, and occasionally spicy, pepper, but this is the way that our family prepares them every time. Heat a little […]
Smitten Kitchen never leads me wrong!! 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater 2 large […]
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It’s marvelous on sandwiches and pizza and, if you thin it out with a little […]
This recipe pops up on the Bahner Farm Instagram page every year, and we finally made them! They’re so quick and simple, and kids love them. Batter: 1 cup flour […]
There are as many ways to make Kimchi as people who enjoy it, but this is a simple recipe I found on NYT Cooking. Experiment, add different ingredients, change the […]
bunch of beets, peeled and quartered (or cut into bite sized pieces) 1 teaspoon extra virgin olive oil 1 cup walnut halves or pieces 3 tablespoons maple syrup ¼ teaspoon […]
5 tablespoons olive oil 1 pound very ripe cherry tomatoes, halved 1/3 cup plain dry bread crumbs, panko works great here 1/4 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons freshly […]
I’m sure that following this recipe to the T would result in a delicious dish, but I tend to be much more flexible when making it. I skip the salting […]
HATCHET COVE FARM 