Recipes

Lemony Vinaigrette

1 tsp. finely grated organic lemon zest 4 Tbsp. freshly squeezed lemon juice 1 tsp. Dijon mustard 1 tsp. fine sea salt, or to taste 8 Tbsp. extra-virgin olive oil Whisk together the lemon zest, lemon juice, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Slowly add the oil in a […]

Broccoli and Cauliflower Soup

1 lb. fresh broccoli 1 head cauliflower chopped 4 cups veggie stock 4 Tbsp. extra virgin olive oil 2 minced shallots 1 cup minced leeks, whites only, well rinsed 1 Tbsp. minced garlic 1/2 tsp. sea salt Trim the woody ends from the broccoli (reserve for stock). Chop broccoli and cauliflower into 2 inch pieces. In […]

Romesco Sauce

Serve this versatile, tasty summer sauce with roasted zucchini or eggplant, chicken, eggs, fish or steak. The recipe below calls for spiralized zucchini. 2 red bell peppers, chopped (about 2 cups) 1/2 cup extra virgin olive oil 1 garden ripe tomato, chopped (about 1 cup) 6 Tbsp. almonds, hazelnuts or hemp seeds 1 Tbsp. apple […]

How to Cook Sea Bass

Black bass is in season, a great perch-like fish! Also known as sea bass, blackfish, rock bass, and tallywag, in Massachusetts it is a very sustainable fish. Caught by our local fishermen, it is usually just hours out of the water when we get it. It’s hard to recommend a sustainable fish if you are not near […]

Kimchi

Ingredients 3 lbs. organic Napa or green cabbage, thinly sliced 4 medium organic carrots, shredded 1 medium (6-inch) organic daikon radish or black radish, shredded 1/2 cup sea salt or kosher salt 4 scallions, thinly sliced 1 Tbsp. minced ginger 1 Tbsp. hot peppers or dried red pepper powder (no additives) – optional Cut stems off radish and […]

Jerusalem Artichoke Soup with Crispy Sage Leaves

3 leeks, white and pale green parts, rinsed and finely chopped ½ cup finely chopped white onion 2 lbs. Jerusalem artichokes, peeled and rinsed 5 cups water or vegetable stock 1 teaspoon sea salt Crispy Sage Leaves 1 tablespoon extra-virgin olive oil 8 to 12 fresh sage leaves     Heat the olive oil in […]

Gremolata

This is one chef’s secret that makes everything taste better! 1 lemon 1/2 cup finely chopped fresh parsley 3 garlic cloves, finely chopped Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. This can be made up to six hours ahead, […]

Roasted Sweet Potatoes with Leeks and Shallots

4 tablespoons olive oil 4 cups chopped, peeled sweet potatoes 2 leeks, sliced half lengthwise and thinly sliced 1 shallot, peeled and sliced 2 garlic cloves, minced Salt to taste Preheat oven to 350°. Mix sweet potatoes with olive oil and salt. Toss to coat and pour into a shallow roasting pan. Roast sweet potatoes […]

Nutrient Dense Vegetable Broth 

This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume. All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with: 1 head of fennel 5 carrots 1 white onion (skin and all) cut into sixths 1 whole leek, cut […]

Watercress Pesto

1 shallot, minced 2 cups watercress 1/2 cup hemp seeds 1 cup olive oil Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly. Allow to cool and then add with the remaining oil and all the other ingredients in a blender and […]

Moroccan Tagine with Lamb Balls

Tagine Sauce 1/4 cup extra-virgin olive oil 2 onions, peeled and sliced in thin rounds 4 garlic cloves, peeled and chopped 1 Tbsp. chopped fresh ginger 1 pear (or apple), sliced into pieces (you can also use plums or peaches when they are in season) Salt and freshly ground pepper to taste 1 tsp. cinnamon 4-8 […]

Calamari With Greens

(Serves 2-4) 2 Tbsp. olive oil 1 lb. squid bodies and tentacles, cleaned and sliced into inch rings (frozen is fine) 1.5 lbs. greens: dandelion, beet and bok choy 1 serrano or other hot chili, finely diced (we used 1) 3 garlic cloves, thinly sliced 3/4″ piece ginger, grated 2 Tbsp. fish sauce 2 Tbsp. lime juice 1 bunch basil, […]