Latest Recipes

Latest Recipes

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This tart looks fancy but is easy to make and amazing with our sweet local parsnips

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This is one of our favorite herb salads and is great with soups or roasted or grilled meats.

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The refreshing answer to a pudding, since there's almost no stirring over heat. Chilled, they are easy to make ahead.

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This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sauted shredded zucchini.

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This recipe was taught in a Paleo foods cooking class, a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture.

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Serve with Sriracha sauce on the side for people who like a spicier dish. If you are allergic to peanuts, substitute roasted cashews.

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Orange Flavored Beef

This is our take on the takeout classic - orange-flavored beef - adapted here for taste, time and budget constraints. We use fatty chuck steak (a cheaper cut of meat), thinly sliced and marinated in a sweet-spicy mixture of orange two ways (juice and zest), chili sauce, garlic and ginger. The meat soaks up the flavorful marinade and becomes quite tender in just a couple of hours.

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Serve as a side to accompany any meal, or with rice crackers as a snack.

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This fresh dessert transforms a delicious orange into something truly sublime. Removing the oranges from their membranes requires a bit of time but it absolutely worth it. Serve this recipe for a winter dessert while oranges are in season, accompanied by cookies.

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A family favorite. Serve them warm!

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