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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...

Beef Broth

By Jan Buhrman

There is no comparison to homemade stock from that found on the shelves in the grocery store. It is one of the most economically rich foods to include in your weekly plan. Find a farmer (possibly at a farmer’s market) or ask your butcher if they can get you grass-fed beef bones. Broths or...

Pork Curry

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! 4 tablespoons coconut oil two onions, finely chopped two apples cut into small pieces 4 garlic cloves, finely chopped 2” ginger 2 teaspoons ground...

Ginger Pumpkin Soup

By Jan Buhrman

Serves 8 and freezes very well. Note: You could use raw pumpkin in this recipe – cut into small pieces and add with the stock. Cook 20-30 minutes until the pumpkin is soft and then blend the soup. I love to add lime, cilantro and chili paste in for a more asian spicy flavor...

Ginger Vegetable Soup

By Jan Buhrman

2 quarts stock 2 cups cauliflower 2 cups chopped broccoli 2 cups chopped green cabbage 2 cups sliced celery 2 cups chopped sweet onion 2 cups chopped sweet pepper 6 tablespoons olive oil 4 tablespoon minced garlic (4 to 5 large garlic cloves) 3 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)...

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...

Bean Chili Soup

By Jan Buhrman

2 whole medium onions chopped 1 whole head of garlic minced (approx. two tablespoons) 2 organic red peppers chopped 2 large carrots chopped small 1 lb. Dried Beans Soup Mix OR: 1 can black beans 15 oz., 1 can pinto beans 15 oz., 1 can of kidney beans oz. 1 can of garbanzo beans...

Ginger Harvest Vegetable Soup

By Jan Buhrman

I had this at my friend Cindy Doyle’s house. I adapted it to be gluten-free and dairy-free while still maintaining its deliciousness. It is savory, satisfying, and super easy. I made this in 30 minutes. 4 cups stock 3 cups peeled and cubed butternut or Hubbard squash 1 cup peeled and cubed parsnip or...

Quick Bean Soup

By Jan Buhrman

4 tablespoons olive oil 1 organic pepper diced 1 small onion diced 1 whole garlic bulb cloves separated and minced 2 teaspoon chili powder 2 cans (14 1/2 ounces each) diced organic tomatoes in juice ( I like Muir Glen Fire Roasted) 2 cans (15 ounces each) black beans, rinsed and drained 20 ounces...

Lentil Soup with Kale & Squash Alsatian Style

By Jan Buhrman

1 onion, diced 1/2 cup extra virgin olive oil 5 cloves garlic sliced 1 teaspoon each anise seed, caraway, cumin, fennel seed crushed 1 teaspoon turmeric 1 teaspoon black pepper 3 quarts stock ( I used corn and it made it very sweet) 2 cups French lentils, rinsed 1 bunch kale chopped fine 1...

Stuffed Pumpkin

By Jan Buhrman

1 pumpkin – about 4 pounds salt 1 Tablespoon butter 4 bay leaves 4 fresh thyme sprigs 6 garlic cloves peeled and chopped fine 6 black peppercorns 2/3 cup stock 2/3 cups chopped tomatoes 1 2/3 cups stock 2 Tablespoons extra virgin olive oil 4 ounces pancetta 2 fresh rosemary sprigs 1 Tablespoon vinegar...

Jeweled Rice

By Jan Buhrman

10 strands saffron 4 1/4 cups chicken or vegetable stock 1 cup Basmati rice Zest of on orange 1 large carrot diced small 1 cup raisins or sultanas English breakfast tea-for soaking 1 cup dried chopped apricots small bunch cilantro chopped sea salt to taste freshly ground pepper 1 cup chopped pistachios 3 tablespoons...

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