Yield: 8 servings Time: Excellent. This versatile dish is a great companion to salmon, but goes equally well next to a steak or Thanksgiving turkey. A couple of things to remember about corn kernels: 1 ear is less than 1/2 cup; a 10oz bag of frozen corn is 2 cups; a 16oz bag of frozen […]
Sides
Roasted Eggplant Three Ways
Yield: 6 servings Time: 40 minutes Eggplant, when good, is very very good. All three of these roasted eggplant variations are excellent. I especially like the eggplant salad with chickpeas and feta. Ingredients 3 medium eggplants (about 3 lbs total) 3 T extra virgin olive oil coarse salt, ground pepper with tomatoes and basil: 3 […]
Manouri, Eggplant, and Orzo Salad
Yield: Serves 6 to 8 Time: Ingredients Kosher salt 2 cups dried orzo 6 tablespoons extra-virgin olive oil, or as needed 3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant) 1/4 cup canola oil 3 tablespoons flour Freshly ground black pepper 1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed 1/4 cup Kalamata olives, […]
Risotto with Sugar Snap Peas and Prosciutto
Yield: 8 servings Time: 45 minutes I liked this a lot, but the proscuitto was somewhat muted and I would have preferred more of the salty ham taste. Maybe add more next time. Ingredients 5 cups chicken stock 5 cups water 4 tablespoons butter, divided 1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips 2/3 […]
Cauliflower with Almonds Capers and Raisins
Yield: 4 servings Time: 30 minutes This can turn a cauliflower doubter in a true believer. Ingredients 1 head cauliflower, cut into florets 1 1/2 tablespoons butter 3 tablespoons panko, or bread crumbs 1 tablespoon plus 1 teaspoon extra virgin olive oil 3 tablespoons sliced almonds Salt and freshly ground black pepper 2 tablespoons golden […]
Stir-Fried Sweet Potatoes With Brown Butter and Sage
Yield: 4 to 6 servings Time: 20 to 30 minutes Ingredients 4 tablespoons olive oil 2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups Salt and pepper 1/2 stick butter, more to taste 4 cloves garlic, crushed 20 sage leaves Directions Put oil in a large skillet over medium-high heat. When […]
Best Mac and Cheese
Yield: 12 to 16 servings Time: 1 hour, 10 minutes I wasn’t expecting it, but this really is one of the best mac & cheese recipes I’ve ever had. Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. Ingredients 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 […]
Roasted Delicata Squash Puree
Yield: 2 to 4 servings Time: About 1 hour 15 minutes (depending on size of squash) This was great, and although it took time, was very easy to make. Universally enjoyed. And paired well with arctic char and braised kale. Ingredients 2 or 3 delicata squash 2 tablespoons canola or other vegetable oil Salt and […]
Braised Kale
Yield: 4 servings Time: About 1 1/2 hours This was really good and a great compliment to the arctic char and squash puree. It was a tiny bit sour, but balanced well with the sweet squash. Be sure to keep the onion, carrot, and celery chunks large so that it’s easier to separate the kale […]
Huber Family Farm Always There Cole Slaw
This is my favorite vinegar-based cole slaw is great at a summer picnic or BBQ, though it’s also good on tacos, both fish and pork. Bonus, it can be stored in the fridge for at least a week. Any green cabbage will work in this recipe, although when available, I like to use Napa Cabbage. […]
Grilled Artichokes with Green Garlic Dip
Grilled artichokes are a revelation. If for whatever reason you can’t or don’t want to grill artichokes, you can steam them in 1/2 inch water for 45 minutes. Ingredients 6 globe artichokes 2 lemons 1/3 cup olive oil Green Garlic Dip 3/4 cup minced green garlic, white and light green parts only 1 egg 2 […]