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Preserved Lemons & Green Chili Sauce

By Jan Buhrman

This sauce is delicious served with New Spinach Soufflé! 3 green chilies seeds removed and chopped 1 clove of garlic ½ of a preserved lemon flesh and skin (remove seeds) ⅛ cup extra virgin olive oil 1. 5 cups chopped parsley Place everything in the blender and puree until smooth.  

Chicken Soup

By Jan Buhrman

This is one of our almost weekly go-to meals. I am making a stock every week. When you have a good stock you can make anything! Chicken Stock Makes 3 quarts 4 pounds chicken pieces (backs, necks, and wings) 6 quarts water 2 medium onions, unpeeled 1 leek, rinsed, trimmed and chopped 2 cloves...

Garlic Scape Pesto

By Jan Buhrman

There is always an abundance of garlic scapes in early summer. I always hear people asking what they should do with their scapes! This is a delicious spread that takes minutes! We call this the detox pesto!

Warm Salad of Cauliflower, Shiitake Mushroom and Brussels Sprouts

By Jan Buhrman

3/4 lb. Shiitake mushrooms sliced one head cauliflower florets broken or sliced into small pieces 1.5 lbs. Brussels sprouts sliced in thirds 2 large shallots sliced thin ½ cup extra virgin olive oil 2 teaspoons sea salt 1 teaspoon ground cumin Za’atar spice blend Preheat oven to 350 degrees. Place cauliflower in a sheet...

Beans, Peas and More Peas with Coriander and Nigella

By Jan Buhrman

This is our favorite salad this week! 2 cups green beans 3 cups snow peas 2 cups peas Zest of two lemons Blanche each of the beans and peas separately and cool with an ice bath. Combine the peas and beans in a bowl. Zest the lemons over the beans and peas and toss...

Nettle Soup

By Jan Buhrman

I am working on some recipes for Kombucha and beer for this Sunday’s Heavy Nettles Fest Potluck brunch which is sponsored by Slow Food MV and Felix Neck Wildlife Sanctuary. This Sunday, 10-2pm, we’ll have cooking demos and lectures happening. I promise you’ll learn loads about Nettles and how to grow them and eat...

Compromised Spring Dinner

By Jan Buhrman

I just made a compromise with my family. They want pasta (AGAIN!!) and I want greens. I think pasta is my least favorite meal to make, even when I am making the pasta from scratch.  I just don’t embrace the white flour.  My son asks “what’s for dinner?” and I say dandelion greens and...

White Beans and Saffron with Sausage

By Jan Buhrman

2 cups white beans 2 medium onions chopped 2 red peppers 1 teaspoon saffron 1 lb. sausage extra virgin olive oil 1 tablespoons tomato paste 1 tablespoon Harissa 1 teaspoon smoked paprika Soak the beans the day before, drain and reserve water. Saute onions and peppers in oil. As soon as they are cooked,...

Bouillabaisse

By Jan Buhrman

Inspired by Julia Child For the fumet* or stock: 1 cup olive oil 3 cups onion and leek diced 6 cloves mashed garlic 5 large, ripe tomatoes or my favorite Muir Glen Fire Roasted Diced canned tomatoes 1 gallon water Fresh herb sprigs: thyme, parsley, fennel fronds and basil – use half for the...

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...

Salsa Verde

By Jan Buhrman

Recipe by Aaron Oster Makes 1 quart 3 cups chopped flat leaf Italian parsley 2 cups chopped chives 1 cup chopped oregano 1/2 cup chopped sage 1 cup chopped cilantro 2 cloves of garlic 6 anchovy filets ¼ cup chopped capers (rinsed) 2 cups extra virgin olive oil ¼ cup red wine vinegar Zest...

Lamb with Tabil and Preserved Lemons

By Jan Buhrman

2 cups whole-milk yogurt, divided 6 Tablespoons Tabil Spice Blend* 10 large garlic cloves, minced, divided kosher salt plus more for seasoning freshly ground black pepper plus more for seasoning 1/4 cup extra-virgin olive oil 4 Tablespoons fresh lemon juice 1 4–5 pound butterflied leg of lamb, opened like a book 3 Preserved Lemons...

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