Tag Archive

Activism Autumn butter carrots celery cilantro cinnamon coconut oil community inspirations cooking cumin eco-environment eggs extra virgin olive oil farms Food Industry Food Rights food story garlic ginger Healthy Lifestyles honey kitchenporch lemon Local Living marthasvineyard olive oil onion onions organic parsley Passover recipe salad salt sea salt soup stock sugar Thanksgiving thyme tomatoes turmeric vegan vegetarian

My Favorite Holiday Recipes

By Jan Buhrman

My favorite holiday recipes. I wish for you jolly times around the table with  your favorite recipes, good friends and those you love this holiday season. I share with you some of my favorite holiday recipes. Wassail I have created my own version of apple cider and eggnog. I had something like this in...

Pear, Pomegranate and Pecan Salad

By Jan Buhrman

Serves 8 1 pomegranate 4 pears 3 ribs celery 1 grapefruit 3 tablespoons extra-virgin olive oil or nut oil 1 lemon 6 cups mixed baby salad greens 1 cup pecan or almonds sliced and toasted sea salt and freshly ground black pepper To remove the pomegranate kernels, cut the fruit in half and place...

Summer Squash and Arugula Salad

By Jan Buhrman

2 small summer squash (one of each color is fun) sliced paper thin 4 radishes sliced paper thin 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 minced garlic clove 2 teaspoons sea salt and freshly ground black pepper Baby arugula 1/2 cup chopped almonds a few shavings or parmesan or any...


By Jan Buhrman

I think this is one dish I look forward to every Passover. It is simply so different than any other condiment. Haroset represents the mortar. Its thick, chutney-like consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their...


By Jan Buhrman

1 cup lightly toasted pistachios 1 cup lightly toasted almonds 3 tablespoons coriander freshly ground 3 tablespoons cumin seed freshly ground 3 tablespoons caraway seeds freshly ground ½ cup sesame seeds lightly toasted 2 tablespoons sea salt 1 tablespoon nigella seeds 1 tablespoon dried mint 1 tablespoon dried lemon zest 1 tablespoon Urfa chilies...

Vegetable Pâté

By Jan Buhrman

2 cups sunflower seeds soaked 4-8 hours 2 cups almonds soaked 4-8 hours 3 medium carrots chopped fine 2 scallions 2 sprigs dill juice of one lemon water and salt Place all the ingredients in the food processor and blend. Place mixture in a pâté mold. Serve with flax crackers. Image Credit:  Couture &...

Moroccan Pomegranate Chicken with Preserved Lemons

By Jan Buhrman

A few years ago, I was in France with Joan Nathan who was researching for her book “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France“. It was while we were visiting the markets in southern France that I became inspired and interested in North African flavors and spices. Since then, I...

Almond Rice

By Jan Buhrman

6 servings 1 cup of basmati rice 2 cups of chicken stock or water 4 ounces of toasted almond slivers 1 Tbsp of diced preserved lemon 2 Tbsp of parsley, minced Preparing the Rice: Boil the chicken stock in a small pot that has a tight fitting lid. Add the rice, cover and reduce...

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000