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Vegetarian Meals

By Jan Buhrman

 I get very excited by the rare client that I have that wants a 100% vegetarian menu. It is very exciting to me to serve a vegetarian meal for a wedding. I love to make a meal that is so exciting that the meat eaters will be just as charged at the end of...

Peas and Beans and Hazelnuts

By Jan Buhrman

I never get tired of this salad or some variation of it. In my kitchen, we call it the “Bean and Pea Salad”. We use a lot of nigella seeds, and sometimes we go in a different direction and make it with nigella seeds, mustard seeds and minced red onions and tarragon. If you...

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...

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...

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...

Carrot, Fennel and Beet Salad

By Jan Buhrman

3 carrots grated 4 baby fennel sliced very thin 1 summer onion sliced very thin 2 beets pea shoots olive oil sea salt pepper Preheat an oven to 350 and place the beets on a roasting pan. Cover lightly with olive oil and sprinkle with salt and pepper.  Roast in oven for 45 minutes....

Warm Salad of Cauliflower, Shiitake Mushroom and Brussels Sprouts

By Jan Buhrman

3/4 lb. Shiitake mushrooms sliced one head cauliflower florets broken or sliced into small pieces 1.5 lbs. Brussels sprouts sliced in thirds 2 large shallots sliced thin ½ cup extra virgin olive oil 2 teaspoons sea salt 1 teaspoon ground cumin Za’atar spice blend Preheat oven to 350 degrees. Place cauliflower in a sheet...

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...

Corn Salad with Lime

By Jan Buhrman

As seen in The Washington Post. Over the years this recipe has had many adaptations depending on what is available in the spice rack. 6 ears unshucked corn 1 cup cooked quinoa 4 large limes, for zest and juice 1 tablespoon ground cumin or raz el hanout 2 tablespoons olive oil Kosher salt Freshly...

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...

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...

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...

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