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Roast Leg of Lamb

By Jan Buhrman

This recipe calls for a deboned leg of lamb. Legs vary in size with an average leg being 4.5 pounds for a locally raised deboned leg of lamb. The cooking time will be a bit longer if you have a leg with the bone it it, but use a thermometer to ensure the doneness...

Two Homemade Mayos

By Jan Buhrman

You can use either of these versions in any recipe requiring mayonnaise.  We used Version #2 made with avocados in our Yucca Salad on our 2015 Costa Rica Retreat.  Delicious – and so healthy! Homemade Mayo Version #1 “Raw” Eggless Mayo 1 cup water 2 cups macadamia nuts, soaked overnight and drained 5 teaspoons...

Lemon-Ginger Infused Bourbon Cocktail

By Jan Buhrman

4 oz (120 ml) bourbon 1 1/2 oz (45 ml) fresh lemon juice 2 tablespoons Lemon Ginger Syrup 2 dashes lemon bitters garnish – twists of lemon Shake ingredients (except garnish) together in a shaker with ice.  Pour into glasses – garnish and serve.

Cabbage, Carrot, Radicchio Salad with Pomegranate & Curried Nuts

By Jan Buhrman

This is a perfect winter dish!  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 5-6 3 medium carrots, shaved or shredded 1 medium fennel, trimmed and shredded 3mm thick 5 tbsp...

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...

Emerald Palmer Mint Lemonade

By Jan Buhrman

6 medium cucumbers (about 2 pounds) 2 cups fresh mint 1 cup fresh basil 1 ½ cups lemon juice, from about 6 to 8 lemons 1 cup agave syrup 3 teaspoons maca powder 1. Cut up the unpeeled cucumbers into large chunks and put them with the mint, basil, lemon juice, agave syrup, maca...

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...

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...

Vegetable Samosa

By Jan Buhrman

I use the frozen pastries at the Brazilian Market if I am in a hurry. The ones they sell at my market are only flour, butter and salt. Dough: 1 1/2 cups all purpose flour 3/4 teaspoon salt 1 tablespoon clarified butter To make the dough, sift the flour and salt into medium bowl....

Quick Strawberry Jam

By Jan Buhrman

This recipe is a quick and easy way to keep strawberry jam on hand. Pomona’s Universal Pectin gives the jam just enough gel. Ingredients: 1 cup sugar 1 teaspoon Pomona’s Universal Pectin 4 cups strawberries, hulled 1 teaspoon calcium water (included in the Pomona box) Juice of one whole lemon Instructions: Place the sugar...

Fennel, Red Pepper, Chard & Asparagus Salad

By Jan Buhrman

4 organic red peppers 3 bunches of asparagus 3 bulbs fennel 1 bunch chard chopped ½ cup lemon juice 2 cups extra virgin olive oil handful of chervil -if you have- or parsley chopped fine sea salt & fresh pepper if desired Roast the red peppers on the stovetop, or, if you have a...

Mashed Parsnips with Lemon

By Jan Buhrman

3 large spring-dug parsnips, peeled, sliced thin 1 to 2 tablespoons extra-virgin olive oil, divided Zest of 1 lemon Juice from one lemon 2 packed tablespoons freshly chopped chervil, plus a few sprigs for garnish Sea salt and freshly ground black pepper In a large saucepan over medium heat, cook parsnips in only enough...

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