Michael Symon’s Grilled Radicchio with Orange and Balsamic Vinegar recipe is a cinch to make — even on the grill. Recipe serves 4-6.
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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
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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
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Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)!
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From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves.
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A quick and easy pasta salad with our fresh ingredients from Farmer John.
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Taken from a 2008 issue of Gourmet magazine, this recipe is as timely today as it was then!
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Recently spied in the New York Times June 25, 2013 issue, Martha Shulman offers up this salad using purslane — how timely! The recipe serves 4 as a side.
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Do you find yourself turning to the same old salad dressing every time? Danielle shares with us one of her family’s faves, “Sarah’s Own Dressing” from Klutz Kids Cooking. Try it!
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An easy recipe for left over greens and extra veggies.