Cucumber Radish Salad

Oct 9, 2018 at 7:00 AM by Rachael Sherstad

Serving: 4 to 6
Time: 10 minutes

Ingredients
1 cucumber (long english or field cucumber)
1 bunch of radish
2 tbsp white vinegar
1 1/2 to 2 tbsp honey or other liquid sweetener

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Beet Tahini

Sep 25, 2018 at 7:00 AM by Real Chocolate by Chantal Coady

Time: 20 minutes

Ingredients
2 beet bunch
4 tbsp tahini
juice of 1 to 2 lemons
2 garlic cloves, chopped
4 tsp unsweetened cocoa powder
large pinch of salt

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Brussels Sprouts with Chestnuts

Sep 25, 2018 at 7:00 AM by Cooking from the Farmers Market, William Sonoma cookbook

Serves: 6 peps
Time: 30 minutes

Ingredients
1/2 fresh chestnuts or hazelnuts
1 to 1 1/2 lb brussel sprouts
Salt & Peper
2 tbsp unsalted butter
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Carne con Nopales y Papas (Beef with ancho chiles, cactus and potatoes

Sep 25, 2018 at 7:00 AM by The Mexican Slow Cooker by Deborah Schneider

Serving Size:  6 peps
Time: 6 hours (1 hour prep & 5 hour in Slow Cooker on low heat)

Ingredient List
6 ancho chiles, stemmed and seeded
3 cups hot water
 2 Roma tomates
2 cloves garlic, peeled
1 tbs fresh lard
2 lbs boneless beef chuck, cut into 1-in pieces
1 1/2 tsp salt
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Sopa de Queso (Cheese Soup with Green Chile and Potato)

Sep 25, 2018 at 7:00 AM by The Mexican Slow Cooker by Deborah Schneider

Serves: 6 peps
Times: 20 min Preparation, 30 min Slow Cook Time

Ingredients
1 Tbsp salted butter
1/2 white onion, finely diced
2 cloves garlic, minced
3 roma tomatoes, finely chopped
1 lb red or white potatoes
6 cups beef broth or vegi broth or chicken broth
1 tsp salt
3 poblano chiles, roasted, seeded and diced
10 oz Muenster cheese, grated

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Spaghetti with Arugula and Mint Pesto

Sep 21, 2018 at 7:00 AM by Cooking From the Farmers Market, William Sonoma Cookbook


Serving: 4
Time: 20 min

Ingredients
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup shaved hard cheese such as Parmesan 
2 garlic cloves
zest of 1 lemon, plus 2 Tbsp lemon juice



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Salsa Mexicana

Sep 21, 2018 at 7:00 AM by The Mexican Slow Cooker, Deborah Schneider

Fresh and Simple tomato salsa recipe adds to every meal.
Makes roughly 2 1/2 cups

Ingredients
4 roma tomatoes, finely diced
1/4 white onion, finely diced
1 serrano chile (or jalapino) stemmed, minced
1 tsp salt
8 sprigs fresh cilantro, chopped

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Burrito "El Guero" (Beef & Bean Burrito with cheese)

Sep 21, 2018 at 7:00 AM by The Mexican Slow Cooker, Deborah Schneider

Serves: 6
Time: 40 min with prepared ingredients or 5 hours to prepare additional recipes

Ingredients
 6 (12 in tortillas)
2 cup grated Chihuahua or Monterey jack cheese
Frijoles Puercos (refried beans, cheese & pork..see additional recipe below)
Shredded Beef 
3/4 cup diced white onion mixed with chopped fresh cilantro
Salsa Mexicana (recipe is available in the blog)
2 sliced avocados
3/4 cup sliced pickled jalapenos (opt)
3/4 cup sour cream
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Arugula, Goat Cheese & Walnut Salad

Sep 18, 2018 at 7:00 AM by Cooking From the Farmers Market, William Sonoma Cookbook

Serving: 4 to 6 
Time: 15 min

Ingredients
2 Tbsp red wine vinegar
3 Tbsp extra-virgin olive oil
1 tsp walnut oil
salt & pepper
6 cups arugula



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Classic Green Monster

May 27, 2018 at 7:00 AM by Angela Liddon book, The Oh She Glows Cookbook

Prep Time: 5 minutes
Makes: 1 smoothie (1 1/2 - 2 cups)
Tools: Vitamix or high-speed blender

Ingredients
  • 1 cup milk or non-dairy milk
  • 1 cup kale leaves without stem or spinach
  • 1 ripe banana, peeled and frozen
  • 2 - 3 ice cubs

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Sundried Tomato Kale Hemp Pesto

May 27, 2018 at 7:00 AM by Angela Liddon book, The Oh She Glows Cookbook

Prep TIme: 10 min
Tools: Food Processor
Makes: 1 1/2 cups

Ingredients
  • 1 garlic clove
  • 1 cup kale leaves, without stem
  • 1/4 coup oil packed sun-dried tomatoes
  • 1/4 hemp seeds

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Tropical Beauty Green Monster

May 27, 2018 at 7:00 AM by Angela Liddon book, The Oh She Glows Cookbook

Prep Time: 5 minutes
Tool: Vitamix gets the smoothie the most blended consistency

Ingredients
  • 1 cup water or coconut water
  • 1 cup kale leaves or spinach
  • 1 cup frozen mango or fresh mango chopped
  • 1/2 cup fresh, canned or frozen pineapple chunks
  • 1 - 2 tbs lime juice to taste
  • 1 tsp minced and peeled ginger
  • (opt) additional liquid sweetener
  • (opt) ice cubes
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Spiced Cauliflower Potatoes

May 22, 2018 at 7:00 AM by Shared by R. Sherstad from Anupy Singla book, The Indian Slow Cooker

Slow Cooker master piece with cauliflower and potatoes. 
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Caramelized Patty Pan or Summer Squash

May 9, 2018 at 7:00 AM by Cooking from the Farmers Market, Willams Sonoma Book

Ingredients 
3 Tbsp olive oil
1 2/d lb patty pan squash (also referred to as scallop squash)
2 cloves garlic
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Rustic Tomato & Mozzarella Tart

May 9, 2018 at 7:00 AM by Cooking from the Farmers Market, a William Sonoma Book

Serves 6 to 8 people
Cook Time: 1 hr 20 min roughly

Ingredients
2 -3 rip tomatoes roughly totaling 8 oz
salt
1 clove garlic, finely chopped or pressed
1 Tbsp unsalted butter, melted
8 x 10 in rectangle of Frozen Puff Pastry. Cut in half and thawed in the refrigerator. Or make your own.
3/4 cup shredded mozzarella cheese
4 Tbsp grated hard cheese, like Parmesan
2 Tbsp chapped basil
Olive oil for drizzling

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Curried Spinach (Saag)

Apr 10, 2018 at 7:00 AM by Posted by R. Sherstad from Anupy Singla's book, The Indian Slow Cooker

This is one of our GO TO meals in spinach season. We also freeze all the spinach we can to extend the Saag season once the last spinach crop finishes.

Slow Cooker: 5 Quart
Cooking Time:  3 hours on high, 2 hours on low
Yield: Makes 10 cups

INGREDIENTS
  • 2 pounds (1 kg) fresh spinach, washed thoroughly
  • 2 large onions, chopped
  • 3 fresh tomatoes (we used canned tomatoes from the farm)

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