Author: Danielle Levitt

22 Aug, 2016

Heirloom Vegetables

Farmer John loves to experiment with heirloom vegetables and we get to enjoy the results! But what exactly is an “heirloom” vegetable, and how does it differ from a “regular” vegetable? According to Wikipedia, “An heirloom vegetable is a cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture. Many heirloom vegetables have kept their traits through open pollination, while fruit varieties such as apples have been propagated over the centuries through grafts and cuttings.” (more…)

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22 Aug, 2016

Roasted Eggplant and Feta Dip

From the Jul/Aug 2012 issue of Eating Well magazine, this recipe made the “best appetizer” recipe of the last 10 years. The recipe as described serves 12, ¼ cup servings, as an appetizer. Serve with toasted pita crisps or as a sandwich spread. (more…)

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20 Jun, 2016

Lettuce Wraps with Hoisin-Mustard Tofu

This recipe found at food.com is a guilt-free vegan dish, great for anyone who is trying to cut carbs or just eat healthy. The recipe serves 4. Bon appétit! (more…)

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17 Nov, 2015

Root Vegetable Gratin

This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)

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2 Nov, 2015

Parsnip and Carrot Dice

A recipe from a Gourmet Magazine cookbook, via food.com. This is a very pretty, as well as tasty side dish for any small gathering. Serves 6. (more…)

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27 Oct, 2015

Winter Squash Bread

Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash. (more…)

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25 Aug, 2015

Fresh Tomato Juice and Summer Gazpacho Soup

Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking Close to Home. Enjoy! (more…)

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30 Sep, 2014

Black Bean and Tomato Quinoa

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. This recipe comes from Epicurious.com. Yields 4 side-dish-sized servings. (more…)

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14 Jul, 2014

South Beach Cocktail Sauce

1 8 ounce can tomato sauce

1 Tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon onion salt

1 teaspoon chopped parsley

1 teaspoon prepared horseradish*

1/8 teaspoon garlic powder

Combine all in saucepan over medium heat. Simmer for 5 minutes. Refrigerate until serving. Makes about 1 Cup and keeps in the fridge for about a week. * I tend to be a bit more heavy-handed with the horseradish

Recipies

14 Jul, 2014

South Beach Barbeque Sauce

1 8 ounce can tomato sauce

2 tablespoons white vinegar

1 teaspoon Worcestershire Sauce

1 teaspoon mustard powder

2 teaspoons chopped parsley

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

Combine all In resealable container. Keeps for about a week. Makes about 1 cup

Author: Danielle Levitt

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