This tart looks fancy but is easy to make and amazing with our sweet local parsnips
This is one of our favorite herb salads and is great with soups or roasted or grilled meats.
The refreshing answer to a pudding, since there's almost no stirring over heat. Chilled, they are easy to make ahead.
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.
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.
Serve with Sriracha sauce on the side for people who like a spicier dish. If you are allergic to peanuts, substitute roasted cashews.
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.
Serve as a side to accompany any meal, or with rice crackers as a snack.
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.