Author Archive | windwhippedfarm

Yield: 4 to 6 servings 2 medium fennel bulbs, trimmed, some fronds reserved 3 celery ribs, trimmed 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice, more to taste Salt to taste 1/4 teaspoon black pepper, more to taste Freshly shaved Parmesan cheese. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. […]

(from Mark Bittman’s How to Cook Everything Vegetarian) Makes: 4 servings Time: 30 minutes 1 large fennel bulb (1 pound or more) 2 navel oranges, peeled 1 medium onion, peeled 3 tablespoons extra virgin olive oil 1 tablespoon fresh rosemary or 1 teaspoon dried Salt and freshly ground black pepper 1 cup freshly squeezed orange juice 1. […]

(from the New Basics Cookbook) 2 portions 1/4 cup coarsely chopped walnuts 6 small beets 1/4 cup of walnut oil 1 tablespoon of tarragon vinegar 1 tablespoon of snipped chives 1 teaspoon of Dijon mustard 1/4 teaspoon of sugar 1/4 teaspoon of salt Freshly ground black pepper Mâche ( 1 cup of leaves or 4 […]

(modified by Helen Fletcher from Bon Appetit, June 2007) 8 portions 4 tablespoons lemon juice 3 tablespoons minced shallot 6 tablespoons mild oil (e.g. almond, walnut or avocado oil are subtle) 3 ounces sliced pancetta or bacon 1/2 cup sliced almonds 16 large butter lettuce leaves 8 cups (lightly packed) mâche rosettes 2 small Granny […]

1 pound of kale,collard or other greens ( or a combination) 5 T olive oil 1 tsp minced garlic 2 tsp peeled and minced (or grated) fresh ginger 1 T soy sauce 1 tsp sesame oil Steam greens in a covered pan until soft; drain, rinse in cool water, squeeze dry and chop. Heat 2 […]

Time: 1 hour 30 minutes 1 tablespoon extra-virgin olive oil, plus additional as needed 1 medium to large red onion, finely chopped Salt 2 large garlic cloves, minced 8 ounces raw greens (such as spinach, chard, collard or kale), cut into ribbons, or 2 cups cooked greens 1/4 cup finely chopped flat-leaf parsley 1/3 cup […]