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Harvest Chopped Salad

By Jan Buhrman

Harvest Chopped Salad with Carrots and Ginger We call for any vegetable that is harvested to today (not lettuce) as staple for this salad. If we use kale, we lightly blanch it and then shred it very thin. Sometimes we use a ginger dressing, or shallot dressing, depending on our mood. In October, I...

Yucca Salad

By Jan Buhrman

Learn to love root vegetables and cook them al dente! This means cooked firm to the bite. Read more about why this is important and the benefits of “resistant starches” here:  Yucca: A Healthy Root. Yucca Salad 3 lbs cooked yucca – undercooked cut into small pieces 1 lb steamed green beans cut into...

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...

Vegetable Tagine

By Jan Buhrman

In Morocco, they use a very thick bottom clay tagine. I would not trust a thin bottomed tagine over the open fire.  I know Le Roux in vineyard haven sells a Le Creuset of cast iron and enamel which would work well over an open fire. You can use whatever vegetables you find to...

Warm Red Cabbage Salad

By Jan Buhrman

Adapted from Deborah Madison Serves 8 1 small red cabbage (about 2 lbs ) *I used 10 baby cabbages, each about the size of a very large Brussels sprout) 1 crisp apple sliced thick 3/4 cup pecan pieces 4 teaspoons walnut or olive oil 1 cup vegetable stock 1 clove garlic, minced 4 tablespoons...

Roasted Squash with Onion, Oregano & Mint

By Jan Buhrman

Squash or Pumpkin? (I like Butternut Squash or Long Island Cheese Pumpkin) This is adapted from a Mario Batali recipe with oregano & mint instead of cinnamon & nutmeg. 2 medium  squash or pumpkin, cut into 1-inch slices tossed with 6 Tablespoons olive oil and salt and pepper 1/4 cup red wine vinegar 1/2...

Wild Rice Cranberry-Pear Stuffing

By Jan Buhrman

8 or more servings Wild rice adds a wonderful texture to this stuffing, The sweetness of dried cranberries and pears create a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish. 3  cups stock or water 1 cup raw wild rice 2...

Raw Mineral Soup

By Jan Buhrman

This soup is incredibly rich in an array of micronutrients. Many of these (zinc, selenium, magnesium) are generally very low if not deficient in most American’s diets. We hope to provide participants with ample amounts of these nutrients daily as they are really helpful in assisting the liver with the production of key detox...

Autumn Italian Roasted Butternut Squash

By Jan Buhrman

2 medium butternut squash, or half a turban pumpkin seeded & cut into 1-inch slices Salt and pepper Raz el Hanout (or cinnamon and nutmeg) 6 tablespoons plus 4 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar 1/2 medium red onion, sliced paper thin 1/2 teaspoon red chili flakes 1 tablespoon dried oregano...

Deviled Eggs

By Jan Buhrman

Yesterday, I was asked to create a lunch every morning I find a broody hen hoarding the eggs! If we are not quick to remove the egg, we end up with chicks, which are adorable and fun to watch running around the yard, but that is how I ended up with 4 roosters last...

Salsa

By Jan Buhrman

2 green chilis 2 tomatoes 4 cloves garlic ½ cup olive oil ¼ cup lime juice 1 red onion Chop all the ingredients and mix together. Image Credit:  Mrs. Gemstone

Salad of Roasted Beets, Grapefruit, Avocado and Pomegranate

By Jan Buhrman

Serves 6 This is my favorite winter time salad. I love to serve this with our potato latkes or for lunch with bacon. 1-1/2 pounds beets (3 medium) – green tops removed/save for another use Olive oil Kosher or sea salt fresh ground pepper 2 ripe avocados 1 red onion sliced thin 2 heads...

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