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Indian Cauliflower Soup (Gobi Ka Soup)

By Jan Buhrman

Soups, on the other hand, are full of all the nutrition and sustenance you need to not feel depleted or deprived. The rage recently was juicing, but juicing takes out all the fiber, not that that is bad, but in the winter, we want that fiber and warmth! Foods like to be whole. Fruits and...

Harvest Chopped Salad

By Jan Buhrman

Harvest Chopped Salad with Carrots and Ginger We call for any vegetable that is harvested to today (not lettuce) as staple for this salad. If we use kale, we lightly blanch it and then shred it very thin. Sometimes we use a ginger dressing, or shallot dressing, depending on our mood. In October, I...

Red Lentil Dal

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! 1.5 lb split red lentils 2 medium onions, finely chopped 3 ounces butter 6 cloves garlic, minced 2 medium carrots, peeled and very finely...

Coconut Curry Shrimp Soup

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! SERVES 8 We used 20-25 wild shrimp in the shell. We removed the shells and reserved the shells the day before serving and made...

Sweet Potato and Spinach Fritters

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! Makes 24 small one-bite fritters Disclaimer: This recipe may come out differently dependent on method of cooking sweet potato/spinach, etc. I made these a...

Ginger Pumpkin Soup

By Jan Buhrman

Serves 8 and freezes very well. Note: You could use raw pumpkin in this recipe – cut into small pieces and add with the stock. Cook 20-30 minutes until the pumpkin is soft and then blend the soup. I love to add lime, cilantro and chili paste in for a more asian spicy flavor...

Summer Green Smoothie

By Jan Buhrman

2 cups coconut water 1 fresh cup melon (I used Sharlyn in this photo) 1/2 cup leaves of greens (chard & baby kale) 1 lime peeled 1/8 cup cilantro Put in blender and blend!

End of the Season Salsa

By Jan Buhrman

3 pounds tomatillos and green tomatoes 1 cup chopped white onion 1/2 cup cilantro leaves 3 Tablespoons fresh lime juice 3 Tablespoons orange juice 2 hot peppers (start with a small amount and add as your taste allows) Salt to taste I include a few garlic cloves when roasting. Preheat oven to 400 degrees....

Ginger Vegetable Soup

By Jan Buhrman

2 quarts stock 2 cups cauliflower 2 cups chopped broccoli 2 cups chopped green cabbage 2 cups sliced celery 2 cups chopped sweet onion 2 cups chopped sweet pepper 6 tablespoons olive oil 4 tablespoon minced garlic (4 to 5 large garlic cloves) 3 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)...

Rabbit with Onions and Raisins

By Jan Buhrman

3 rabbits whole 3 red onions sliced thin 2 cups golden raisins 1/2 bunch cilantro and parsley each chopped fine 2 cloves garlic 1 teaspoon each ginger, black pepper, salt, cinnamon, turmeric, Ras el Hanout 2 tablespoons sugar 1/2 cup oil Mix the wet rub well and massage into rabbit. Allow to marinate for...

Indian Lentil Dahl with Roasted Shallots

By Jan Buhrman

1 onion chopped fine 2 Tablespoons inches of ginger chopped fine 2 Tablespoons turmeric chopped fine or powdered 4 cups yellow or red lentils 1 Tablespoon cup cumin 1 Tablespoon coriander 2 shallots sliced thin and roasted 5 Tablespoons coconut oil (or peanut) Fresh squeezed lemon 4 cups water or stock 4 Tablespoons cilantro...

Black Bean Soup

By Jan Buhrman

4 cups dried black beans picked, rinsed and soaked overnight 8 bacon slices or ham hock, chopped (2 cups) 2 small onion, chopped 1 red bell pepper, cut into 1/4-inch dice 5 carrots cut small 3 celery stalks sliced thin 4 cloves chopped garlic 1 teaspoon finely chopped seeded fresh jalapeno chili 3 teaspoons...

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