Monday, November 12, 2012

RECIPE: Sage and Honey Cornbread

A great recipe if like me you have lots of leftover sage...

1 cup cornmeal (preferably whole grain, medium grind)

1 cup unbleached all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves

1 cup whole milk

1/2 cup honey

1 large egg 

1/2 cup (1 stick) unsalted butter

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.

Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.

Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.

Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

RECIPE: Fennel and Pear Salad


-          2 fennel bulbs

-          2 unripe pears

-          Parmesan cheese

-          Dressing (see options below)

Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half.  Use a mandoline to thinly slice everything; put in a large bowl.  Toss with dressing and add shaved Parmesan cheese.

Dressing options:

-          Option 1: Combine in a jar

o       1 cup olive oil

o       1/3 cup sherry vinegar or wine vinegar

o       1 to 2 teaspoons Dijon mustard

o       Salt and freshly ground black pepper

Cover the jar and shake vigorously.  Use as needed and store in the refrigerator.

-          Option 2: Combine in a jar

o       ½ cup olive oil

o       3 tablespoons lemon juice

o       2 tablespoons finely chopped parsley

-          Option 2: Use your own homemade dressing

-          Option 4: Use a store bought oil based dressing

Monday, November 5, 2012

Shares for 11/6/2012

We hope everyone stayed dry and safe last week.  See this week's shares below:


RECIPE: Pear Parsley Salad Dressing Recipe

  • 1 pear, cored and chopped (not peeled)
  • 2 tablespoons olive oil
  • ¼ cup water
  • 1 cup parsley, roughly chopped
  • 3 cloves garlic, pressed
  • ¼ teaspoon celtic sea salt

  1. In a blender, process pear, olive oil and water on high until smooth
  2. Blend in parsley, garlic and salt
  3. Serve over tossed greens

RECIPE: Cauliflower-Leek Kugel with Almond-Herb Crust

Makes 8 servings


  • 8 cups cauliflower florets (from 2 medium heads of cauliflower)
  • 6 tablespoons olive oil, divided
  • 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
  • 6 tablespoons unsalted matzo meal
  • 3 large eggs
  • 1/2 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh dill, divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

RECIPE: Incredibly Easy and Delicious Baked Beets

This couldn't be easier...

Beets (as many as you want to make)
Olive Oil

Cut the greens and about a 1/4 inch off each beet (just enough so it can stand flat on that end). Place each beet on its own square of foil cut-end down (the foil should be big enough to pinch around the beet and completely wrap it in foil). Begin to pinch the foil around the foil but don't completely close it.

Drizzle about a teaspoon of olive oil over each beet and into the foil pouch. Now pinch the foil completely closed. Place the foil wrapped beets directly on the rack of a 400 degree oven and cook for about 45 minutes. You may want to place a baking sheet one rack below the beets in case of a little run-off.

These beets are now PERFECT for chopping into a salad with some goat cheese!