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By Erik, on July 25th, 2011 Click on photos to expand
The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.
Creamy Kale Salad with Apple and Beets
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Kale Stems removed, chopped into large pieces Norwich Meadows . . . → Read More: How to Make Creamy Kale Salad with Apple and Beets
By Erik, on July 25th, 2011 Click on photos to expand
This was part of the fantastic picnic that we brought to Governor’s Island. This is a great recipe straight out of The Candle Cafe Cookbook,which is from a great vegan restaurant in NYC. They call it white bean “pate”, but to me “hummus” is a better term. That’s essentially what it is only with another type of beans substituted for the chick peas / garbonzo beans.
Tuscan White Bean “Hummus” Sandwiches with Tomato . . . → Read More: How to Make Tuscan White Bean “Hummus” Sandwiches
By Lindsay, on July 21st, 2011 Click on photos to expand Get ready for some MacGyver moves. If you ever find yourself without a cherry pitter and have 9 pounds of cherries to prepare for canning, just grab a paper clip and open it up to make a “hook” on each end. The first few cherries will be a little awkward, but after that you’ll get the motion down and fly through the pile. I was really surprised at how well it worked! It was also . . . → Read More: How to Pit a Cherry with a Paper Clip (Video)
By Lindsay, on July 19th, 2011 Click on photos to expand
If you’ve been wanting to learn to can or just want to meet some new friends, come join Erik and me in our Manhattan kitchen for National Can-it-Forward Day on Saturday, August 13th. We’ll start around 2 pm and finish up whenever we’re done canning and chatting away (6:00 or so).
To cover materials, we’re asking for $30 a person. If that’s prohibitive for you, send me an email and we’ll work something . . . → Read More: National Can-It-Forward Day
By Erik, on July 18th, 2011 Click on photos to expand
This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.
Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union . . . → Read More: How to Make a Spinach Salad with Mushrooms and Pine Nuts
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