Recipes
Tomato,, Roasted Pepper, and Lentil Soup (with Kale!)
Serves 2 to 4 people
1/2 lb cooked lentils
2 cups diced tomatoes with all the juices (or 1 14oz can)
2 cups chopped kale, (ribs removed)
1 cup roasted peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
2 cups chicken bro
Roasted Peppers
Inspired by my mother in law's roasted peppers, i decided to make some for us the following day. ALl you need is a good, fresh, italian bread and you got yourself some lunch!
Ingredients:
3 large red peppers (about 1.5lbs)
3 garlic cloves, m
Zuppa Toscana
our own version of the most talked about soup from a restaurant chain
Yields: 4 soup servings (or good for a full meal for 2 people)
Ingredients2 sausage links case removed and crumbled1/2 medium size onion chopped2 garlic cloves minced1 medium pot
Braised Porkchops and Cabbage
Ingredients
4 bone in well trimmed porkchops, 2tbsp vegetable oil, 1 finely chopped onion, 2cloves chopped garlic, 1 head of cabbage cored and sliced in strips, 2tbsp cider vinegar, 1tbsp brown sugar, 1 tbsp dijon mustard, 1 cup apple cider, 1 cup w
Spicy Shrimp and Brussel Sprouts Stir Fry
Ingredients
2tbsp vegetable oil, 1lb trimmed and shredded brussel sprouts, 2 cloves garlic thinly sliced, 1 small green chile or 1/2 tsp asian chili sauce, 1lb peeled and deveined medium shrimp, 2tsp sesame oil, lemon wedges, salt and pepper
Heat 1
Cream of Broccoli Soup
Ingredients:
3tbsp butter, 1 small onion chopped, 1 celery stalk chopped, 2tbsp flour, 6cups steamed broccoli florets, 2 cups chicken broth, 1-2 cups milk or 1 cup heavy cream, salt and pepper to taste.
Melt butter in a medium stock pot.
Eggplant Omelette
This is a filipino eggplant recipe using the long thin eggplants. You can use other types of eggplant too (just see my note below) It's easy and such a satisfying dish on its own or with rice. We usually put ketchuo on it too.
Ingr
Eggplant Relish
For those who visits us at the farmers' markets, you know how this taste like and we are glad that you loved it! I thought i have uploaded the recipe on our website before... my bad. But it's so simple if you have remembered what i said.&
Shrimp with String Beans and Cherry Tomatoes
Ingredients:
1/4 lb. String Beans (washed, ends removed)
15-20 pieces Sungold Cherry Tomatoes (washed, halved)
1 lb. shrimp (shelled and deveined)
1 extra large garlic clove (chopped)
5 pieces of fresh basil leaves (washed, chopped)
2 tbs
String Beans and Penne with Basil Pesto
Ingredients:
1/4 lb. string beans (cleaned, ends removed, cut into penne length)
2 tbsp. basil pesto
1/2 box penne pasta (cooked accoding to box directions)
Olive oil (for drizzling)
Grated cheese (for serving)
1. Add the string b
Zucchini Pineapple Bread
(adapted from Allrecipes.com)
Ingredients:
3 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup vegetable oil
1 can pineapple (10oz chunks or 8oz crushed) drained&
Citrus Beet Salad
Ingredients
1 bunch beets (about 8pcs)
1/2 lemon juice
1 small can mandarin oranges
Extra Virgin Olive Oil
salt and pepper
mixed greens or arugula
1.Wash the beers thoroughly in cold water. Trim the tops and roots. Put in a
Cabbage Coleslaw
Ingredients:
1 head cabbage, shredded
2 to 3 carrots, peeled and shredded
2 tbsp red onion or 1 tbsp yellow onion, minced finely
Coleslaw Dressing:
3/4 cup mayonnaise
2 tbsp. white vinegar
2 tbsp sugar
2 tsp celery salt
salt and pepp
Zucchini Flowers
Ingredients:
12 Zucchini Flowers or Squash Blossoms
1 egg
1/3 cup flour
1/3 cup water
salt and pepper
oil for frying
1. Clean each blossoms in water and completely dry. If flowers are already closed, open them slightly to t
Arugula and Zucchini Salad
Ingredients:
1/2 pound arugula
1 small zucchini (or 1/2 medium size)
Dressing:
1 to 2 tbsp. honey
1 lemon, juiced
1/2 cup olive oil
salt and pepper (to taste)
Garnish:
2 to 4 tbsp chopped walnuts
1 to tbsp grated or shaved p
Tomato Balsamic Vinaigrette Dressing
Ingredients:
1 cup cherry or grape tomatoes, chopped
3 tbsp balsamic vinegar
1/3 cup olive oil or vegetable oil
Salt and Pepper
1. Combine the chopped tomatoes and vinegar in a deep cup or bowl and puree with an immersion blender.
Pesto (Basil or Garlic Scapes)
1 pound basil or garlic scapes 1 cup grated parmesan cheese1/2 to 1 cup Olive oil1/2 cup pine nuts or walnuts2 tbsp lemon juice (optional)
Rough chop the basil or garlic scapes. Put it in the food processor and process until pureed. Add
Escarole and Beans
1 head of escarole
2 cloves of garlic
1 14oz can of cannelini beans
2tbsp oil
red pepper flakes (optional)
salt and pepper
1. clean escarole thoroughly and chop. cook it in salted boiling water.
2. meanwhile, sautee garlic
Kale Chips
1 bunch kale (washed, dried, chopped into bite size)
2 tbsp olive oil
sprinkle of salt
Preheat oven to 350.
Make sure that the kale is completely dry. (a salad spinner is a great tool, if not, the old kitchen towel trick).
Toss kale with
Stuffed Escarole
Ingredients:
1 head rinsed escarole2-4 tbsp grated cheese (Pecorino Romano or Parmigiana)1/2 - 1 cup breadcrumbs12-18 Chopped black olives1 tbsp Capers (optional)Olive oil2-3 tbsp Pine nuts or walnuts1/4 cup soaked Golden or regular raisins2 or 3 cl
Zucchini Flower Tempura
Ingredients:
6 Zucchini Flowers
1cup flour
1tbsp cornstarch
1 1/2cup seltzer water
salt
Oil for frying
Mix all the ingredients except the zucchini flowers and the oil
Refrigerate the batter for at least an hour.
Heat oil for frying
Ricotta Stuffed Zucchini Flowers
Ingredients
6 Zucchini Blossoms
Ricotta Filling:
1/4 Cup Ricotta Cheese
1 Egg
2 tbsp Grated Parmigiano-Reggiano Cheese
1 to 2 Fresh Basil Leaves, Minced or a sprinkle of dried basil
Salt & Pepper
Batt
Refreshing Early Summer Salad
Just want to share this very refreshing salad i made the other day. It's perfect for a scorching hot day like today to cool you off. I used most of the available crops that's ready for harvest at the moment, like radishes, greens and stra
Grilled Eggplant and Tomato Salad
2 or 3 mediium sized ichiban eggplants
1 large tomato
1 small onion
oil and vinegar
salt and pepper
1. grill the eggplant til skin is charred. cool and peel. rough chop the skinned eggplant and put in a bowl
2. a
Bok Choy and Shrimp Stir-fry
1lb shrimp (peeled and deveined)
1 bunch bok choy (stalks cut and saved)
3 to 4 tsp rice wine with 1 tsp cornstarch
2 cloves of garlic (minced)
3 thin sliced ginger
3 tbsp oil
salt & pepper
1 tsp cornstarch dissolved in 1tbsp water
