Zucchini Parmesan Crisps
“Please don’t take any of the measurements in this recipe as the law; cooking times and required coating will vary by thickness and baking pan heaviness. You’ll want to keep […]
Category Archives: Recipes
Grilled Zucchini Ribbons with Pesto and White Beans
This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if […]
Dill-Lemon Butter
If you don’t have the lemon, just do this simply with the dill and butter! It’s great tossed with any vegetables, over rice or pasta, or on grilled meat or […]
Simple Lemon Pasta with Parmesan and Pea Shoots
Two handfuls fresh pea shoots or pea tendrils Zest of 1 large lemon 1/4 cup lemon juice 1/3 cup good-quality extra virgin olive oil 1 cup grated parmesan cheese (from […]
Lemon-Arugula-Parmesan Salad
The best dressing for arugula, hands down! Whether as a salad or atop a pizza, it’s so simple and fresh and good. 1 tablespoon fresh lemon juice, from one lemon 3 […]
Stir-Fry Chicken (or Tofu) and Bok Choy
2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 ½ tablespoons sesame oil 2 teaspoons light brown sugar ¾ pound boneless chicken thighs, cut into 1/2-inch strips (or use tofu instead) 2 tablespoons finely chopped ginger 2 cloves garlic, finely chopped 3 tablespoons peanut […]
Pasta with Pea Shoots
2 ounces fresh pea shoots 1 large clove garlic Salt to taste 3 tablespoons butter or olive oil, or a mixture ½ pound bow-tie pasta 4 ounces cremini mushrooms, sliced 1 ounce prosciutto, chopped (optional) 3 tablespoons freshly grated Parmesan cheese, plus additional cheese for […]
French Lentil Salad with Dried Currants and Walnuts
1 cup French green lentils or brown lentils 1/4 cup dried currants 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil 1 shallot (or small onion), finely chopped 1/4 […]
Bok Choy and Kale Fried Rice With Fried Garlic
1 whole head of garlic, peeled Kosher salt 1/4 cup vegetable oil 3 cups day-old cooked jasmine or short grain rice (see note above) 2 cups chopped kale (about 4 […]
Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios
Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin […]
HATCHET COVE FARM 