Tweet BOK CHOY Ginger Shallot Stirfry with Bok Choy: Ingredients: Saute shallots until they’re crispy in safflower oil (or coconut oil or any high heat oil). Throw in fresh ginger (1 tsp or to taste), dash of marin, soy sauce and sauté bok choy for 1 minute. by our Farmer of the Week: David Rosenstein
TweetStart with a hot pan and a tablespoon or so of some good olive oil to coat the pan. Add fresh padrone, pepperoncini, shishito peppers and/or young okra and stir-fry until the skins are nicely blistered. Toss with your best salt and serve warm with a crisp, dry white wine. by Colby Eierman Carol Carimi […]
Tweet The trick to artichokes is cooking them long enough and seasoning them well enough, otherwise the vegetable that some consider a delicacy can be lost. Down in New Orleans, we don’t steam artichokes and dip them in butter, we stuff them or dress them up with lots of seasoning and lots of personality. Check […]
Tweet 1 pound Brussels sprouts, thinly sliced 1 medium sweet onion, minced 5 Tablespoons butter or olive oil 2 teaspoons honey 2 teaspoons cider vinegar 1/2 cup water salt & pepper 1. In a skillet, melt the butter (or heat the oil) and add the onion. Stir to coat onion before adding honey, […]
Tweet Kale is one of those greens that is pretty easy to grow. It is sturdy and will grow for years, becoming like a tree. As long as kale has enough light and water, it will feed you generously. We eat kale almost daily and from just a few kale plants. In order to get […]
TweetWhen it’s time to pull out tomatoes, oftentimes there will be lots of green ones left on the vine. This is the perfect opportunity to make fried green tomatoes. I mix my green tomatoes with sweet grape or baby tomatoes for a combined taste of sweet and tangy.