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Winter Salad

By Jan Buhrman

This recipe makes enough for 10, but if you use smaller vegetables and a smaller apple, it will make a smaller amount. It can easily keep for leftovers but add the apple separately as it will turn brown. 1 butternut squash 1 cauliflower 1 apple 12 green olives 1 small red onion 1 lemon...

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.

Smokey Bourbon Thyme Sidecar

By Jan Buhrman

During my time in Washington DC this year, I was treated to this delicious cocktail from Seasonal Pantry. 2 oz Bourbon 2 oz Meyer lemon juice 2 oz water 2 oz Honey-Thyme Simple Syrup garnish – twist of lemon Light a small area on a white pine board (area should be smaller than the...

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...

Scallops and Parsnip Puree

By Jan Buhrman

This time of year, the bay scallops are like candy and served with this puree, they are remarkable. I only use a smudge of puree (along with a little drizzle of pumpkin oil, muldon sea salt and cracked pepper) under the scallops so guests can toothpick the scallops and smear the smudge onto the...

Pear, Pomegranate and Pecan Salad

By Jan Buhrman

Serves 8 1 pomegranate 4 pears 3 ribs celery 1 grapefruit 3 tablespoons extra-virgin olive oil or nut oil 1 lemon 6 cups mixed baby salad greens 1 cup pecan or almonds sliced and toasted sea salt and freshly ground black pepper To remove the pomegranate kernels, cut the fruit in half and place...

Refreshing Morning Smoothie

By Jan Buhrman

We are all about starting the day with a morning smoothie! If you add a few options, you can start your day with 7 vegetables (only 7 more to complete your daily intake!)

Broccoli and Bok Choy Soup Recipe

By Jan Buhrman

5 tablespoons olive oil or coconut oil 1 onion chopped 1 lb of broccoli 1 leek chopped 1 lb bok choy 3 + 1 large garlic cloves chopped (save the last clove for the end of the recipe) 3 + 1 green onion (chop 3 and julienne 1 for garnish) 6 cups vegetable stock...

Breakfast Meal Replacement Smoothie

By Jan Buhrman

1 cucumber with skin 1 avocado 1.5 cups strawberries 2 stalks celery 4 cups raw spinach whole lemon with peel 1.5 cups coconut milk 2” ginger 1” dash turmeric 1 teaspoon black pepper Wash fruits and vegetables, peel ginger.  Add all ingredients into blender and blend until smooth. Photo Credit: Kelley DeBettencourt

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...

Greek Kakavia

By Jan Buhrman

Serves 6 Use whatever fish you have available. I like to use odd cuts of fish and shellfish from our local waters. In Greece, the fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. I learned this from a Greek chef who worked...

Fruit Kimchi

By Jan Buhrman

3 apples 3 Asian Pear 3 Pears 2 Peaches 3 teaspoons salt Juice of two lemons 1 bunch of cilantro chopped 1 jalapeno peppers minced 1 small onion chopped fine 3 cloves garlic minced 3“ of ginger minced Grate all the fruit on a grater. Pour in lemon juice and salt. Add cilantro, pepper,...

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