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Whole Roasted Cauliflower with Cauliflower Puree and Goat Cheese

By Jan Buhrman

Serve 6-8 This dish has become a signature of chef Alon Shaya at Domenica. Alon is a dear friend and I loved this when he served it to me for breakfast! Precooking the cauliflower in this seasoned poaching liquid infuses it with flavor; roasting makes it crisp. Two cauliflowers are needed; one for roasting...

Make your own nut milks

By Jan Buhrman

Last year, John Bagnulo and I led a retreat on gut health in Costa Rica where participants learned about the health benefits of grass fed milk from dairy cows and also learned about the dangers of carageenan in non-dairy milk. Recent findings at the University of Illinois College of Medicine showed that even minute...

It all Starts with the GUT

By Jan Buhrman

The gut is the center of the digestion system and the center for staying healthy. It all starts with your gut. If your gut isn’t happy, your health is compromised. Imbalances or disturbances of the gut microbes can lead to a wide range of diseases including obesity, inflammatory bowel diseases, depression and anxiety. Research...

Deviled Eggs

By Jan Buhrman

Easter came early! Deviled Eggs How can you resist eggs when they are this beautiful? I was overjoyed when I collected all these the other day. It has been a cold winter and the hens have not been laying until this week.These eggs came from chickens that were hatched this year, so this is...

Indian Cauliflower Soup (Gobi Ka Soup)

By Jan Buhrman

Soups, on the other hand, are full of all the nutrition and sustenance you need to not feel depleted or deprived. The rage recently was juicing, but juicing takes out all the fiber, not that that is bad, but in the winter, we want that fiber and warmth! Foods like to be whole. Fruits and...

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...

Salade Juive ( Moroccan Confit Of Tomatoes and Peppers with Coriander ) or Shakshouka

By Jan Buhrman

This is one of my favorite recipes. I am not sure if it is because of the story of how it came to be or if it is because it just so flavorful. It is a perfect when you are gathering the last of the tomatoes and peppers and can be frozen for several...

Brussels Sprouts with Grapes.

By Jan Buhrman

Our family loves Brussels sprouts. When my kids were  little, I would take requests for the upcoming week’s  dinners ( NO mac n’ cheese Or chicken fingers!) Brussels  Sprouts were always top on the list. I can’t believe that I  never thought of putting grapes or apples in them as I was  sure that...

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...

Who are you really buying your organic food from?

By Jan Buhrman

A revealing article showing you exactly who you are supporting when you buy your organic foods: Find Out Which Companies You Support When Buying Organic, from takepart, by Willy Blackmore Via: TakePart.com Illustrated by Lauren Wade

Chicken Island – Coop de Ville: Part Two

By Jan Buhrman

Read Part One A Few Terms to Understand About Chicken-Raising Here is an outline of farmers who raise chickens and sell eggs.  There are many growers and I do certainly know many of them, these are the larger egg producers that I am familiar with. The farmers I know who are feeding their chickens...

Chicken Island – Coop de Ville: Part One

By Jan Buhrman

I am one of the leaders of Slow Food Martha’s Vineyard and on August 4th, Slow Food MV will host The Coop de Ville Tour. This is the celebration of the local egg and chicken-raising on Martha’s Vineyard. We at Slow Food MV believe that what we do best is to bring educational experiences...

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