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How to Cook with Sorrel

By Jan Buhrman

Sorrel is a lemony and bitter perennial herb that is used all around the world in a wide variety of ways. Cultures around the world use it in everything from soups, salads, vegetable side dishes and teas for its sharp, tangy taste. It’s also loaded with nutrients. Sorrel leaves may be puréed in soups...

Polly’s Potato Sorrel Pie

By Jan Buhrman

Cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese. 2 lbs. small or medium-size Yukon gold potatoes, scrubbed 8 oz. sorrel, stemmed and washed 2 garlic clove, peeled and minced Olive oil or butter for the baking dish 4 eggs 1 1/2 cups heavy cream...

Sorrel Pesto

By Jan Buhrman

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...

Gluten-Free Apple Almond Cake or Coffee Cake

By Jan Buhrman

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...

Gluten-Free Apple-Almond Coffee Cake

By Jan Buhrman

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...

Zesty Za’atar

By Jan Buhrman

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...

Tasty Holiday Meals for Challenging Diets

By Jan Buhrman

Happy Holidays to all of you! I wish you a blessed and joyous season, gathered around the table with family and friends and cooking delicious, healthy food. I sent out an email last week about the challenges of serving those who follow diets that used to fall far outside the mainstream. Vegan, gluten free, dairy...

Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

By Jan Buhrman

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour. This will easily serve 14-16. 2 cups extra virgin olive oil 4...

Holiday Tips for Dietary Challenges

By Jan Buhrman

This is the time when family and friends gather to share a traditional meal—and some of them bring their not-so-traditional diets along. I am often asked by friends or clients what they should do when they have a guest with a certain dietary restriction: vegan, gluten free or dairy free. I find any meal can be adapted for...

Late October Treats to Harvest and Preserve from the Garden

By Jan Buhrman

If you don’t have a garden, there are plenty of farms that are harvesting an abundance of turnips, carrots, parsnips, beets, rhubarb, chard and a wide variety of radishes. Radishes are very good for the liver and they act as a powerful detoxifier as well. They are of the Brassica family with a great...

Oysters Vineyard

By Jan Buhrman

                      At Kitchen Porch Catering, we love Oysters every way! Here is one of our favorite recipes to share in our Culinary Experience! Oysters Vineyard – inspired by the classic Rockefeller 8 servings as an appetizer 4 tablespoons unsalted butter 2 garlic cloves  minced...

Jeweled Rice or Wedding Rice

By Jan Buhrman

Middle Eastern/West Asian cooking, specifically the Iranian culinary style, is unique to Iran but has naturally been influenced by neighboring regions at various stages throughout its history. Due to the fact that Iran was formerly known as Persia, cuisine from the region is alternately referred to as Iranian or Persian. When I serve this...

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