Recent Posts

Farro Salad

Photography by Angie Norwood Browne Dressing Shallots cut into small pieces 1/2 cup olive oil 1 lemon 1 T. cumin Salt and pepper Mix all ingredients together in small bowl. Farro salad 1 cup Farro cooked 3 carrots, peeled, cut into slices and blanched 1/4 cup feta cheese, crumbled 1 bunch dill, chopped 1 bunch […]

Onion Skin Tea

Photography by Angie Norwood Browne Did you know that the onion skin has lots of antioxidants? Recipe: Save onion skins when cutting up onions for other reasons. Put in glass container until ready to use. Steep onion skins with hot water for 15 minutes. I like to add oolong or ginger-turmeric with the skins for […]

Sauteed radishes

Photography by Angie Norwood Browne Ingredients 2 bunches small radishes, Scrubbed 2 T unsalted butter fennel fronds and fennel pollen Salt and Pepper Trim largest leaves and most of the stems from the radishes, leaving the smallest leaves and about 1/2 inch stems. Cut the radishes lengthwise. Melt butter in a large saute pan over […]

Bright Green Leek Soup

Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter  Salt and pepper 4 garlic cloves, minced  Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed  Grated nutmeg, to taste ½ cup crème fraîche 2 tablespoons thinly sliced chives, for garnish 2 tablespoons thinly sliced tarragon, for garnish 2 […]