1 pound cooked beets (roasted, ideally), peeled and quartered 1/4 cup walnuts, toasted and roughly chopped 2 tablespoons lemon juice 1/2 tablespoon tahini 1/2 teaspoon ground cumin 1 garlic clove 1 tablespoon olive oil 1/2 teaspoon salt Place […]
This looks like an unusual tomatillo salsa, but considering the amazing apple year we’re having, it’s worth a try! The author says it’s great with a fresh flour tortilla and avocado. […]
2-1/2 pounds zucchini (or zephyr or patty pan summer squash) 2-1/2 teaspoons kosher salt (I use Diamond brand, use 1 1/2 of other brands) 1/2 cup plain, uncooked white rice […]
2 tablespoons olive oil, plus additional for brushing pan 8 eggs 1 cup milk 1/4 cup grated Parmesan 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided […]
When the author at Smitten Kitchen says that is her favorite side dish, regardless of how ridiculously simple it sounds, it’s a good bet! 2 tablespoons olive oil 2 tablespoons thinly […]
2 zucchini, about 6 or 7 inches long. Can also use patty pan or zephyr squash. STUFFING 1 tablespoon butter 1 large shallot or small mild onion, minced 2 cloves […]
Purslane provides more omega-3 fatty acids than any other leafy vegetable. With its lemony stems and a strangely sturdy texture, this cultivated golden purslane is a rare treat! one bunch purslane a […]
Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. Even try it with a mix of the green tops from carrots and onions. This is recipe that any time […]
Big bunch rainbow chard, stalks only, leaves reserved for another use Unsalted butter Kosher salt ⅔ cup Parmigiano Reggiano, freshly grated Preheat the oven to 400 degrees F. Cut the […]
Kosher salt 1 tablespoon olive oil 1/2 small onion, finely chopped 2 medium garlic cloves, finely chopped (or substitute garlic scapes) Freshly ground black pepper Large bunch beet greens, washed, ribs […]
HATCHET COVE FARM 