2 cups thinly sliced white onion
1 1/2 cups apple cider vinegar (Woolf Farms)
3/4 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black peppe
4 garlic cloves, thinly sliced (Hansen's Greenhouse)
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Pickles may be stored in the refrigerator for up to one month.
2 tblspn sesame oil
1 tblspn fresh grated ginger
1 cup green onions chopped finely
1 large onion sliced thin
6 medium shittake mushroom caps sliced thin (Killbuck Valley Mushrooms)
1 lb soft or firm tofu, cut into 1/2" cubes
5 cups homemade or bought chicken stock
1/2 tsp sugar
1/4 cup fresh squeezed lemon juice
3 tbspn tamari sauce or soy sauce (to taste)
1 tspn pepper
2 large eggs from the market
1-2 tbspn Chinese Garlic Chili paste or Sriracha (to taste)
Heat sesame oil until hot in stock pot. Add onion slices, cook until soft, add chopped green onions, pork, ginger, cook pork turned color chop meat up (a few minutes over med-high heat). Finally add mushrooms for one more minute, stirring everything.
Add stock and bring to slow boil for five minutes, then add tofu, sugar, lemon juice, soy sauce, pepper and garlic chili paste (or sriracha). Bring back to low boil for five minutes. Taste for chili heat and sourness, add more lemon juice if you want it more tangy or more sriracha for heat.
Whisk eggs in bowl and add to simmering soup, slowly whisk in til strands form. On low, simmer soup few more minutes and taste, add more soy if necessary.
We separately fry thin strips of wonton noodles in peanut oil just before serving. Place several fried strips on top of bowl of soup and serve.
1 small head of cabbage or half large head, sliced thinly (Rainbow Farms)
1 pound cherry tomatoes (Covered Bridge Farm)
1 medium mild onion, sliced (Peth Farm)
2 gloves garlic, pressed (Crooked Creek Farm)
2 small yellow squash, sliced
1 medium red pepper, sliced
3 tbspn pesto
6 cups vegetable broth
3 large carrots, grated (Snake Hill Farm)
1 tbspn cider vinegar (Woolf Farms)
1 tbspn red wine (Maple Ridge Vineyard)
1 tbspn Italian parsley
1 pinch sugar
sea salt and fresh ground pepper to taste
pepper flakes to taste
2 tbspn olive oil
1 cup hard sheep cheese, freshly grated (Kokoborrego Cheese Co.)
In large stockpot sauté onion at medium heat in olive oil until tender, not brown. Add red pepper and garlic. Add cabbage and tomatoes, continue sauté until tender, add carrots stir one minute add broth bring to boil and lower to medium heat. Add rest of ingredients, simmer 30 minutes. Serve with a heaping table spoom of grated cheese and warm Breadsmith Italian bread
1 large butternut squash
1 large head of garlic
5 sprigs of fresh thyme or 1/2 tsp. of dried thyme
2 tablespoons of good olive oil
2 medium onions, quartered
1/2 tsp. sea salt and pepper
1 cup of broth (vegetable or chicken)
cooked bacon crumbles
Preheat oven to 350 F.
Slice squash lengthwise and place, cut side up, on cookie sheet covered with parchment paper. Drizzle oil over squash and sprinkle with thyme. Place garlic and onions around squash, and sprinkle salt and pepper over squash.
Bake until squash is tender, about one hour. Remove from oven and scoop squash from skin. Discard skin.
Squeeze roasted garlic pulp from papery skin into food processor bowl. Add cooked onions and squash pulp. Process all until pureed. Place puree into large pot with broth and cook for ten minutes. Salt and pepper to taste. Garnish with cooked bacon and a dab of sour cream before serving.
1 tspn lemon juice
1/4 cup rice wine vinegar
3/4 cup extra-virgin olive oil
1 tspn shallot, minced
1 tspn minced fresh thyme leaves
1/2 Tbspn Dijon mustard
1/4 tspn sea salt and freshly ground black pepper
2 mashed anchovies (optional)
Whisk oil, lemon juice and vinegar.
Place all ingredients in a medium sized Mason jar and shake.
Add 2 mashed anchovies
2 fresh grilled tuna 2 cans of tuna
6 hard boil eggs, peeled and either halved or quartered
6 small new red potatoes (each about 2 inches in diameter, about 1 1/4
pounds total), each potato scrubbed and quartered
Sea salt and freshly ground black pepper
2 fresh cleaned heads of in small pieces
2 red tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
1 pound haricot vert, stem ends trimmed and each bean halved crosswise