Recipes

1/2 cup extra-virgin olive oil, divided 3 large onions, chopped (4 1/2 cups) 4 large garlic cloves, minced 6 eggs 2 egg yolks 1/2 cup potato starch 1 tablespoon kosher salt 1/2 teaspoon pepper 4 lb. russet potatoes (about 6) 2 cups shredded carrots 1/2 cup chopped fresh parsley 1 cup boiling water 1. Heat […]

1 tbsp vegetable oil1 head cauliflower3/4 cups plain Greek yogurtjuice of 1/2 lime1 tbsp chili powder1/2 tbsp cumin1 clove of garlic, minced1/2 tsp curry powder1 tsp kosher salt 1/2 tsp black pepper Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower […]

3 medium size watermelon radish 1.5 cup white vinegar 1/4 cup sugar (or equivalent of stevia) 1 tsp salt 1 Tbsp chopped dill 1 garlic clove, peeled and roughly sliced Peel and trim the ends off the radishes. Slice thinly and pack a clean quart jar with radish slices. In a small saucepan, heat the […]

4 small zucchini and/or yellow squash (14-15 ounces total), ends trimmed 1/2 teaspoon salt 1/4 cup almonds, toasted and finely chopped 3 tablespoon minced basil 1 tablespoon flour 1 egg, beaten 1/4 teaspoon black pepper 1/4 cup bread crumbs 1 tablespoon oil Note: Finely sliced garlic scapes, green onions, chives or other flavorful greens can […]

1 bunch collard greens (usually 1.5 – 2 pounds) 10 cloves garlic1 onion 1 teaspoon olive oil Red pepper flakes, to taste 1/4 pound bacon 1/2 cup wine, anything will do here 2 cups chicken brothSalt and pepper 1/2 teaspoon chipotle pepper, optional Cut and trim the tough stems away from the collard leaves. Stack […]

3 medium tomatoes (diced)1 pound zucchini (chopped into small pieces)1 medium sized onion (chopped)1-2 cloves of garlic1 tbsp lemon juice1 tspn crushed mint1 tbsp oil Salt and pepper to taste Sautee the onion in oil for 3-4 minutes on medium heat until lightly translucent. Add zucchini and stir for 2-3 minutes. Add garlic, tomatoes, salt, […]

Combine all ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour. Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a […]

1 pork shoulder, 4 to 7 pounds4 or more cloves garlic, peeled1 large onion, quartered2 tbsp fresh oregano, or 1 tbsp dried oregano1 tbsp ground cumin1 tsp ancho or other mild chili powder1 tbsp salt2 tsp black pepperOlive oil1 tbsp wine or cider vinegar Lime wedges Preheat your oven to 300 degrees. Score the meat’s […]

Image By Boston Organics 4 medium size beets, skin on, washed 1 1/2 Tbsp Dwight Miller Orchard Apple Cider Vinegar1 tsp sugar2 Tbsp extra virgin olive oilSalt and freshly ground pepper to taste1 to 2 garlic cloves (to taste) 1/2 cup Wallaby Organic Greek Yogurt 2 Tbsp fresh dill, minced Roast the beets in a […]

5 cups blueberries 1/2 cup water 1/2 cup sugar 1 tablespoon lemon juice In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups. Divide among […]

1 cup milk3 cups water1 Tbsp butter1/2 tsp salt1/8 tsp pepper1/4 tsp minced garlic1 cup polenta (corn meal)1/2 cup sweet bell pepper, finely diced1/4 cup broccoli, finely chopped and blanched2 Tbsp Parmesan cheese, fresh grated 1 1/2 tsp fresh marjoram, finely chopped Combine the first six ingredients in a pot and bring to a boil. […]

Image By Chris McIntosh for Boston Organics Red peppers (however many you’d like) Place your rack toward the top of the oven, and then pre-heat the broiler. Place the red peppers on a parchment-lined baking sheet. (Alternatively, grease the sheetpan with a little bit of olive oil.) Roast for about 20 minutes, turning the peppers halfway […]

1 cup all-purpose flour1 cup vegetable oil (about)1 large white onion, cut into 1/2-inch dice3 large celery ribs, cut into 1/4-inch dice2 green bell peppers, cut into 1/2-inch dice3 garlic cloves, finely chopped 6 cups chicken stock or low-sodium broth 6 ounces andouille links, thinly sliced2 bay leaves2 tablespoons prepared jerk paste or 1 tablespoon […]

1 large head cauliflower, cut into large chunks2 tbsp extra-virgin olive oil salt and ground black pepper to taste Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces. Heat olive oil in a skillet over medium heat; add cauliflower ‘rice’, salt, and pepper. Cover skillet and cook until heated […]