Our Recipes

Sorrel Pesto

1/2 cup sorrel leaves 1/4 cup mint leaves 1/4 cup hemp seeds Zest of 1/2 lemon 12 Tbsp. capers, rinsed 7 anchovies 2 garlic cloves, minced 1 tsp. dried red chilis 1/4 cup olive oil Place all the ingredients for the pesto in a food processor, blend to form a smooth paste and add...

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Spring Vegetable Ragout

Sorrel is the key ingredient here. Try growing this magical “sour” herb—it does well in New England gardens. You can substitute any baby vegetables in this dish, which makes a perfect meal with a risotto and bread. In spring, make a pea risotto with baby pea shoots. In summer, try a lobster risotto with...

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Roasted Carrots

Roasted Carrots

12 carrots 3 Tbsp. extra virgin olive oil 3 Tbsp. maple syrup 1 1/4 tsp. sea salt 1/2 tsp. freshly ground black pepper 2 Tbsp. lemon juice Preheat the oven to 350 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole, then slice the diagonally in 1...

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Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

4 cups Brussels sprouts, ends removed, cut in half lengthwise 6 Tbsp. olive oil 1 shallot, sliced thin 1/8 cup balsamic vinegar Salt and pepper to taste

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Gluten-Free Apple Almond Cake or Coffee Cake

This is one of those super-easy, delicious cakes you can whip up in 20 minutes. And it’s gluten free! Put everything in the food processor and blend, in this order: Start with the fruit chunks, blending them to tiny pieces. Add the coconut oil and vanilla, then add the eggs one at a time. Add...

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Gluten-Free Apple-Almond Coffee Cake

Make this gluten-free coffee cake in 20 minutes: It’s as easy as 1-2-3. Just put everything in the food processor and blend, in this order: Start with the fruit chunks, blending them to tiny pieces. Add the coconut oil and vanilla, then add the eggs one at a time. Add the dry ingredients. Wet...

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Chocolate Soufflé

Chocolate Soufflé

Be BOLD! Do not be afraid of the word soufflé! Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as...

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Garlic, Leek and Shallot Greens

The key to these greens is that everything is sautéed separately. This is really more about technique than cooking. Use everything including the stems, and cook them separately from the leaves. A large variety of greens is best and the key is to take your time in sautéeing the onions, leeks and garlic slowly...

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Baharat: Make Your Own All-Purpose Middle Eastern Spice Blend

Baharat is the Arabic word for “spices.” Used throughout the Arab world as well as in Turkey and Greece, this mix of warm spices and cooling mint adds distinctive Middle Eastern flavor to all kinds of meat and vegetable dishes. Try it on chicken! It has no salt, pepper or chilis, so you can...

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Garlic, Leek and Shallot Greens

Garlic, Leek and Shallot Greens

I was recently in Washington, D.C. with Joan Nathan and cooked these greens for a brunch she hosted with 40 chefs at her home. Many requested the recipe—here I share it with you as well: The key to these greens is that everything is sautéed separately. This is really more about technique than cooking. •...

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Zesty Za’atar

Zesty Za’atar

I first discovered za’atar on a trip to Southern France, visiting a spice market with my dear friend Joan Nathan. Every spice merchant has their own version of this Israeli blend: Ours is made with dried thyme and sumac—both of which are easy to grow on the Vineyard—and white sesame seeds. We began packaging...

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Oyster Stew

Oyster Stew

In late November, 2018, chef Ismail and volunteers from Island Grown Gleaning shucked 700 Martha’s Vineyard oysters in our kitchen! The frozen oysters will be distributed to Islanders in need, along with this easy recipe:

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