Archive for the Appetizers Category

Korean fried rapini with oyster mushrooms

korean fried rapini pic

Rapini or Broccoli rabe Care of Amy Symington It’s not quite spinach; it’s not quite broccoli, but it’s a helluva tasty and just as good for you as both!  Contrary to its appearance, rapini is actually a cousin of the turnip and is called “cime di rapa,” in Italian which literally meaning “turnip tops.”  It is a green cruciferous vegetable, which has similar health benefits […]

Read more

New England Vegan Clam Chowder

New England Vegan Clam Chowder

By Chef Amy Symington Makes 8 servings Ingredients: 2 tbsp extra virgin olive oil 1 large onion, diced 2 cups oyster mushrooms, sliced 3 stalks of celery, diced 2 cloves garlic, minced 2 tbsp dried thyme 3 cups water or vegetable stock 3 potatoes, diced 2 (540ml) cans of coconut milk 1 (540ml) jar artichoke hearts, drained and chopped ¼ cup dulse flakes (or to […]

Read more

Cream of Kale Soup

Cream-of-Kale-Soup

HOLY KALE! Kale, or borecole, is a cousin of the wild cabbage family, a buddy to your taste buds and mother approved as part of a well balanced diet. To put it plainly, unless you have been avoiding all forms of nutrition news over the past decade, you know that Kale is the new “apple a day” and with so many good reasons why. For […]

Read more

Homemade Spelt Bread

Spelt-Bread

What the Spelt?! For those agricultural scientists at home, spelt is classified as a Triticum Spelta species and comes from the Poaceae family. In layman’s terms, spelt is a cereal grain from the grass family. It is a delicious and healthy alternative to more widely used grains or flours. Recognizable by its nutty taste, while the exact origin of this lesser known grain is unknown, […]

Read more

Roasted Pear and Parsnip Soup

parsnip-and-pear-soup1

Depending on the fall day you can serve this creamy and dreamy soup cold or hot.

Read more
Page 2 of 3123