A gourmet food market and cafe
Culinary lavender is available in the spice section of most supermarkets. Photo to the left by Thomas MacDonald. Recipe courtesy of Organic Garden Magazine. MAKES ABOUT 5 (8-OUNCE) JARS 6 cups blackberries Juice of 1 lemon (about 3-4 tablespoons) 2 teaspoons minced culinary lavender ½ teaspoon sea salt 2 cups granulated sugar 5 tablespoons real [...]
1 ½ pounds skinless tuna fillet, cut into 1-inch pieces ¼ cup fresh cilantro leaves 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ½ cup fresh (soft) breadcrumbs 2 shallots or green onions, minced 2 teaspoons grated fresh ginger 2 teaspoons soy sauce ½ teaspoon freshly ground pepper 8 slices challah (or other soft bread), toasted [...]
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 [...]
MAKES 4 BURGERS 4 medium portobello mushroom caps, wiped clean 2 tablespoons olive oil 1 tablespoon balsamic vinegar sea salt, to taste freshly ground black pepper, to taste Herbed Chèvre (recipe follows) 8 slices rustic bread, toasted Toppings: bibb lettuce, roasted red bell peppers, halved and seeds removed 1. Remove gills from underside of [...]
This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish-Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for [...]
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by [...]
My dad used to make these crisp and vinegary dilly beans every summer, in those fleeting moments between the time the bean bushes bear fruit and the grazing deer eat their fill. My sister has since taken over this tradition, and the few precious jars she gives us each year are worth their weight in [...]
What better way to make use of the frenzy of vegetables that bursts on the scene in midsummer than these easy grilled skewers, all dressed up in pesto vinaigrette. Keep it fun and simple by loading the skewers with whatever mix of fresh, seasonal vegetables you find at the market. Photo to the left by [...]
This herbed mayonnaise is delicious as a sandwich spread, drizzled on sliced tomatoes and crisp salad greens, or as a sauce for poached chicken, fish, or shellfish. It can be made up to 5 days in advance and refrigerated until ready to use. Leave out the basil for plain mayonnaise. MAKES ABOUT 2 ½ CUPS [...]
