Roasted Sunchoke and Garlic Soup
Photography by Angie Norwood Browne Recipe Roasted Sunchoke and Garlic Soup 1 lb sunchokes 3 medium leeks 1 head of garlic 4-5 cups water or vegetable broth extra virgin olive oil salt pepper
Roasted Sunchoke and Garlic Soup
Photography by Angie Norwood Browne Recipe Roasted Sunchoke and Garlic Soup 1 lb sunchokes 3 medium leeks 1 head of garlic 4-5 cups water or vegetable broth extra virgin olive oil salt pepper
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
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
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,
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,
Swedish Spring Toast, Smorbord
Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with
Swedish Spring Toast, Smorbord
Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with
Carrot Ginger and Turmeric Soup with Cashew Cream
Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES COOK TIME: 40 MINUTES SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1
Carrot Ginger and Turmeric Soup with Cashew Cream
Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES COOK TIME: 40 MINUTES SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1
Easter eggs made with natural dye
Photography by Angie Norwood Browne Recipe We used blueberries, turmeric, cabbage, beets, and onion skins. 1 cup each of blueberries, cabbage, beets, and onion skin. 1T. turmeric 1 1/4 c water for each pot 1T. vinegar for each pot Put
Easter eggs made with natural dye
Photography by Angie Norwood Browne Recipe We used blueberries, turmeric, cabbage, beets, and onion skins. 1 cup each of blueberries, cabbage, beets, and onion skin. 1T. turmeric 1 1/4 c water for each pot 1T. vinegar for each pot Put
Rhubarb Pavlova
Photography by Angie Norwood Browne Ingredients 2 lbs. rhubarb stems, cut into small pieces 1c. sugar 2 vanilla pods, split in half lengthways 2-3 star anise 2-3 cinnamon sticks 1/4 c. rose water rose petals for garnish For the
Rhubarb Pavlova
Photography by Angie Norwood Browne Ingredients 2 lbs. rhubarb stems, cut into small pieces 1c. sugar 2 vanilla pods, split in half lengthways 2-3 star anise 2-3 cinnamon sticks 1/4 c. rose water rose petals for garnish For the
