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Carrot Dressing

carrot-dressing

Carrots are a staple. We juice them, glaze them, eat them with hummus, make them into decadents cakes, roast them with curry but one of my favorite was to cook with them is to make a simple dressing in the Japanese style with nature’s most versatile root vegetable. They are a panty staple and I love home – made dressings. They make eating your vegetables cool and decadent. Whether you want a healthful vinaigrette or to wow guests at your next dinner party, this carrot dressing is one to try and succeed with in the kitchen.

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Collards with Black-Eyed Peas

Jun
16
Collards-with-Black-Eyed-Peas

this recipe is often made on New Years Day; according to folklore, if you do so you will have a year of prosperity. i love this recipe and decided that per my own folklore, eating it throughout the year will double, triple, quadruple my chances of prosperity. many use smoked meats to add smokey flavor to collards. however, i use Chipotles in Adobo Sauce and they give a beautiful, rich smokiness to the collards. it is the season for collards, so i suggest heading to your local farmer’s market and buying your collards there. while you are at the farmers market, you may as well pick up the garlic and onions also needed for this recipe. not only will you be getting fresh organic collards, onions and garlic; you will be supporting local farmers!

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Maple Glazed Ribs

Jun
12
Categories: pork | No Comments
Jerk-Ribs

Maple syrup was first collected and used by the indigenous peoples of North America. This time of year is when the collection of sap and boiling of syrup happens. Our hard winter allows maple trees to store their starch in their trunks and roots and as the spring comes the starch is converted to sugar to create sap. To see the process of concentrating syrup is fun and nothing tastes better than Grade B syrup. I like it because it has an assertive taste. Although we are accustomed to eating maple syrup in a variety of sweet ways, I like to cook with it in savory dishes. These spiced rubbed ribs roasted in foil and finished with maple syrup are finger licking good. Easy to make but hard to have leftovers to double the batch so you can savor the first fruits of spring.  Maple Glazed Pig Candy seemed like a fitting name.

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Easy Chocolate Mousse

Jun
10
Categories: chocolate | 1 Comment
Chocolate-Mousse

I love chocolate mousse especially since I do not have a penchant for making desserts. I am a savory cook. I like making food with spices, salt, herbs, and the like. Desserts to me signify measuring, a set recipe, with little breathing room to add my personality. Funny enough, the same ingredients you use in savory cooking can be used in sweet cooking as well. This chocolate mousse recipe is a revelation. It is light and so easy to make. I only make fool proof desserts and this is one I make whenever I have to make a sweet concoction in a pinch. The basis of the mousse is a ganache which is a French term for chocolate pieces melted into a smooth mixture with heavy cream. It is a versatile base for making a glaze, icing, sauce, or filling from this creamed chocolate blend.  Whipping cream by hand is one of those things you should have your kids try so they understand the work that goes into something so simple yet so well, sweet. You can also just use a mixer for faster results. This recipe is a nice canvas to add your own touch by infusing the cream with herbs, using chili to spice up mousse, or add fruit to compliment the chocolate. The better the chocolate, the better the mousse and remember to use chocolate with cocoa over 70%. With only 3 ingredients, the best products will make the best mousse. You can make some and make believe you are eating it in Spring in Paris.

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Radish and Vegetable Slaw

Radish-and-Vegetable-Slaw

Radish are the under dogs of the vegetable family. However as a cruciferous vegetable like cabbage and broccoli, radishes have a wealth of health benefits that are so under appreciated. We have the winter blues because this winter has been like a bad ex-boyfriend. It will not go away. What can you do with a root vegetable that will make it seem new and not taste like mush in our stews? I especially adore watermelon radish which are nature’s ode to art in the most modern sense. These radishes have hues of bursts of purple, fuchsia, pink, and merlot. They are a sexy addition to a salad and hum drum winter slaw gets a new sophistication. This salad is great for mixing and matching whatever root vegetables you have on hand. Make sure to balance sweet root vegetables with sharper more bitter ones. Some other reasons to eat radish are they are naturally cooling, soothe sore throats, aid in digestion, prevent viral infections, eliminates toxins, protects against cancer, relieves indigestion, is low in calories and high in nutrients and keeps you hydrated.  Radishes are grown locally in the spring and early summer, Watermelon radish and daikon are staples from winter. With an array of other cold weather vegetables like turnips, rutabaga, beets, carrots, celeriac, parsnips etc., this salad can bring life back into a gray and cold day and favors being the side of something rich, gluttonous, and comforting.

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Pickle Dip

May
24
RECIPES: Appetizers | By: Elm City Market
Categories: | No Comments
pickle-dip

If you like dill pickles – you’ll LOVE this dip!  We sampled it at a tasting event and our member-owners and customers did!

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Bean Salad with Pickled Red Cabbage and Quinoa

May
24
Categories: local | No Comments
real-pickles-bean-and-pickled-red-cabbage-salad

We took this recipe off of the Real Pickles website and changed it up for a little and sampled it in the co-op tonight!  We love this company!  Local and cooperative – and they make a delicious, high-quality product!

Our customers and member-owners LOVED this salad!  Buy some Real Pickles Organic Pickled Red Cabbage, make this salad, and impress your friends and family at your next summer party or potluck!

Real Pickles is a small, worker-owned cooperative producing pickled products that are raw, vinegar-free, 100% organic, and rich in probiotics.

Their products are made using the traditional natural fermentation process that has been used for centuries all over the world.

In support of a regional food system, they buy all of our vegetables from family farms in the Northeast and sell their products only within the Northeast.

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