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Spring vegetables in a Court-Bouillon
Photo by Rebecca Wellman A wonderful melange of fresh spring vegetables prepared simply – in the French style. Court-Bouillon (pronounced koor bwee-YAWN) 1 medium onion, diced 3 cloves garlic, bruised...
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Smoked Eggplant & Heirloom Tomato Tartlets
Covert Organic Farm’s Tomato Iron Chef 2011 –Executive Chef Chris Remington’s “Smoked Eggplant & Heirloom Tomato Tartlet with Tomatillo and Crispy Bacon Salsa.” Ingredients: 1 large tartlet shell...
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Three Cheese Recipes from 5th Street Bar and Grill
the Seared Brie at 5th Street Bar and Grill. Photos by Ellie Shortt There truly is a “je ne sais quoi” about “le fromage”. Rich, decadent, and extremely satisfying, cheese tasting is a popular pastime...
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Kale: A Nutritional Powerhouse
I like the garden’s cold weather offerings of sweet potatoes, squash and beets as much as the next person, but sometime all those ‘comfort food’ vegetables leave me craving something leafy and green....
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Coleslaw, Back on the Table
Coleslaw is a side for all seasons. It’s the traditional accompaniment for backyard summer barbeques, sitting pretty beside burgers, ribs and potato salad. Come winter, when cabbages are plentiful...
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Spicy Roasted Vegetable Stew
This delectable fragrant stew can be varied by adding cubes of cooked lamb near the end of cooking. Another idea is to add chunks of raw red snapper to the pot near the end of cooking until the pieces...
View ArticlePunjabi Kohlrabi
Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this recipe are available in East Indian food shops. 2...
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