Month: January 2017

Meyer Lemon Marmalade Three Ways: Star Anise, Rosemary, and Green Tea

   

Green Kale Pesto with Cranberries and Walnuts

 

Red Wine-Braised Fennel and Onions with Stewed Tomatoes, Capers and Anchovies

Zucchini, Dutch Chocolate, and Almond Quick Bread

 

Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

Sautéed Green Kale in Coconut Oil with Fresh Fruit and Candied Nuts

Canned Stewed Tomatoes

   

Escarole, Scallions, and Salmon in Miso Dashi Broth

 

Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

White Turnip and Turnip Green Hash with Spanish Chorizo

Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce

 

Veggie Frittata with Turnips and Swiss Chard