Recipes

We will be listing all of our recipes by date on this page.

January 30: Turnip Sage Gratin

6-8 small turnips, sliced thin

2 large red onions, skin-on, sliced thin

1/2 onion, sliced thin

1 c grated cheddar cheese

2 c heavy cream (or 2 c milk with 1 egg whisked into it)

5 tbls fresh chopped sage

salt and pepper

1 tbls garlic powder

1 tbls butter

Whisk the cream, salt, pepper, garlic powder, and sage into a bowl or large measuring cup. Grease a baking dish with butter and layer the bottom with turnip slices. Sprinkle with a few slivers of onion and a little bit of cheese. Whisk up the heavy cream mixture before pouring about a quarter cup over the first layer. Alternate with a layer of potatoes, repeating the slivers of onion and sprinkles of cheese, followed by a dose of the cream mixture. Repeat this layering process until all your turnips and potatoes have been used. 

Note: Be sure to give the cream mixture a whisk EVERY TIME you are about to pour it, or else the spices and herbs will settle to the bottom. You can also make lots of substitutions in this recipe, like subbing out sweet potatoes for regular potatoes, or using something other than sage or cheddar cheese. These just happened to be the ingredients I had on hand.

Cover with foil and bake for 1 hr at 375 degrees. Take off the foil and cook for another ten minutes, or until browned. Garnish with green onion.

January 25: Moroccan Chick Pea Soup

2 cans chick peas (garbanzo beans) drained and rinsed

1 can diced canned tomatoes

3 tbls tomato paste

2 c fresh baby spinach, washed

1 onion, diced

6 cloves garlic, thinly sliced

1 tsp cumin

1 tsp paprika

1/2 tsp cinnamon

1 tsp sugar

1 tsp sea salt or kosher salt

1/2 tsp pepper

3 dashes of Tony Chachere’s Cajun Seasoning, or 1/4 tsp cayenne

2 tbls olive oil

4 c water

Saute the garlic and onion in the olive oil, but don’t let them get brown. When the onion begins to turn clear, add all the spices and saute for another minute. Then add the tomatoes, tomato paste, chick peas, and water. Bring to a boil, then reduce to a simmer and let cook for about 30 min. Take a potato masher and mash about half the chick peas in the soup. Return to a boil, add the fresh spinach, and cook about three more minutes, just enough to let the spinach wilt but without losing its color.  Add more salt and pepper if needed, garnish with a drizzle of extra virgin olive oil.

January 23: Madras Chicken Curry with Coconut Rice

For the curry:

1 lb. chicken, sliced very thinly

2 onions

4 cloves garlic, minced

3tbls curry powder

3tbls tomato paste

1/2 tsp salt

2 tbls oil

2 c water

For the rice:

2 c jasmine or basmati rice

1 12oz. can coconut milk

1/2 tsp salt

2 c water

For the curry, saute the garlic and onions in the oil until the onions are getting soft and golden brown. If they start drying out, deglaze the pan with a little water. Sprinkle in the curry powder and salt, cook for another two minutes. Stir-fry the chicken in with the onions just long enough for the chicken to be about halfway cooked. Then add tomato paste and water, simmer for about another twenty minutes.

For the rice, bring the water, salt, and coconut milk to a boil in a saucepan. Stir in the rice, reduce to a simmer, and cook covered for about twenty minutes, or until rice is soft. The coconut milk will make the rice look sticky and milky.

January 18: Blackstrap Molasses Spice Cookies

2 1/4 c flour

2 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp ground allspice

1 1/2 sticks butter, softened

1/2 c dark brown sugar, packed

1/2 c  sugar

1 egg

1 tsp vanilla extract

1/3 c blackstrap molasses

Mix together flour, baking soda, salt, cinnamon, ginger, and allspice together in a bowl and set aside.

Cream together butter, brown sugar, and sugar with a fork. Mix in vanilla extract, egg, and molasses. Combine this mixture with the dry ingredients and beat together with the fork until the dough forms and gets stiff. Use your hands to finish mixing it if needed.

Roll the dough into 1 1/2 balls and flatten them slightly before placing on an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. The cookies will look puffy and be soft to touch in the middles when you take them out. Super freaking good recipe!!!!

January 16: Broccoli Soup

one large head of fresh broccoli, cut into florets

one onion, diced

3 cloves of garlic, sliced thin

1/2 c heavy cream

1  12oz. can of chicken broth

salt and pepper

1 stick of butter ( you can use half a stick if you’re trying to be healthy!)

Steam the broccoli by itself until it is super tender. Saute the garlic and onions separately until completely soft and the onions are beginning to caramelize. Puree the broccoli, onion, and garlic in the blender with the can of chicken broth. Add the heavy cream slowly in the blender mixture. If it’s too thick, you can add a little extra water. Season with salt and pepper, then transfer to a pot on the stove. Bring the soup back up to temperature slowly, stirring constantly. Add the butter in small chunks, about a tablespoon at a time, but don’t let the soup come to a roiling boil at any time–you’re just wanting to make it warm again. Add more salt and pepper if needed. Garnish with grated cheddar cheese. Yum!!

January 16: Braised Cabbage and Apples with Andouille Sausage

1/2 head of cabbage, cut into ribbons

1 Fuji apple, cored and sliced into thin wedges

2 c andouille sausage, sliced

1 yellow onion, sliced

3 cloves garlic, sliced thin

3 tbls white wine vinegar

2 tsp sugar

1 tbls sea salt

2 tbls butter

Saute the garlic and onions in butter in a large skillet until the onions begin to get soft. Toss in the sausage slices and cook until the sausage has a little seared color on it. Add the cabbage and cook for about three minutes before adding the apple slices. Pour in the vinegar, season with sugar and salt. Optional: I like to add Cajun seasoning mix for extra flavor.

Cook down until the cabbage releases most of its liquid and has the consistency of kraut. If the pan gets too dry in the process, add a little water, chicken stock, or white wine to keep the cabbage from sticking to the pan. You want the cabbage to have a little liquid in the pan at all times. Cook until the apples are completely soft but not disintegrated.

January 15: Grape and Blue Cheese Salad with Orange Balsamic Vinaigrette

For the salad:

   one head of lettuce (your choice!)

   leftover beet greens

   half a cup of walnuts

   purple grapes

   blue cheese crumbles

For the vinaigrette:

   1 tsp dijon or creole mustard

   1/2 tsp sugar

   1 tsp orange zest

   3 tbl orange juice

   1/2 tsp minced garlic

   salt and pepper

   1/2 c balsamic vinegar

   1 1/2 c vegetable oil

Wash the lettuce and the beet greens and tear them into bite size pieces. Set aside. Prepare raw walnuts by tossing them with a couple drops of oil, laying them out on a sheet pan, and toasting them in the oven at 325 degrees. Stir them around with a spatula on the pan once or twice so they don’t burn, and take them out when the walnuts have turned more of a golden brown.

To make the vinaigrette, combine all the ingredients except the oil. Whisk together into a bowl, combining thoroughly. Then pour the oil into the mixture in the bowl very slowly, while whisking continuously. Be sure to pour out only a tiny drizzle while whisking, because if you pour the oil in too fast, the dressing will not emulsify.

Assemble all the salad ingredients, including using any bits of orange that were leftover from zesting and juicing. Dress with vinaigrette and garnish with a slice of toasted baguette slathered in your favorite melted cheese or jam. Fun stuff.

January 12: Beet Soup
one med. bunch beets, chopped
2 carrots, sliced
2 celery stalks, chopped
one red onion, sliced
one med. bunch kale, destemmed and chopped
2 cups fingerling potatoes, sliced
1 cup chorizo, cut into matchsticks
3 cloves garlic
2 tsp. olive oil
2 cups chicken stock
2 cups water
salt and pepper

Saute the garlic, onion and chorizo in olive oil at the bottom of a large pot until the onion begins to get soft. Add carrots, celery, and potatoes and saute for 3-5 minutes more. Add chicken stock and water, bring to a boil. Throw in the kale and beets and reduce to a simmer. Cook on low heat until kale is soft and all veggies are cooked. Season with salt and pepper. Option: Add a little cayenne if you like some heat.