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Garlic, Leek and Shallot Greens

By Jan Buhrman

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. •...

Dede’s Maw Maw Slaw

By Jan Buhrman

As most of you know, for the past 4 years, Chef Nathan Gould and I have been presenting a 4-5 day event called “Porks and Knives”. It is a butchery and recipes development class for professionals in the culinary world. It is followed by a two day event for pork lovers: We honor the...

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!

March greens – Yuma to Salinas Valley

By Jan Buhrman

No, it is not your imagination that the green leafy vegetables you have been getting are looking, tired, dried out and not very green. The vegetables look as tired as I feel when it snows on the 7th day of Spring! Most of our vegetables and greens have been coming from one of the...

Sweet Potato Skins, Greens & Garlic

By Jan Buhrman

6 small sweet potatoes 2 pounds of greens* 10 garlic cloves roughly chopped extra virgin olive oil *use any you want – I love arugula and mustard- but they are spicy Preheat the oven to 350 degrees. Rub each sweet potato with a little olive oil and put in a baking dish. Bake for...

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