2 cups of water Coarse salt 1 cup quinoa 1 small shallot finely chopped 3 tablespoons of champagne vinegar 1/4 cup plus 3 tablespoons of extra virgin olive oil 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh flat-leaf parsley, basil (or your favorite herbs)
Excerpt from: The Locavore Way Discover and Enjoy the Pleasures of Locally Grown Food, by Amy Cotler
The combination of potatoes and celery root (a knobby root also called celeriac) is a satisfying culinary classic. If you can't find celery root, feel free to replace it with your favorite root veggies, such as sweet parsnips and/or tangy turnips, along with a couple of peeled garlic cloves - all will yield excellent results. I've used traditional russet potatoes here, but use whatever potatoes you like, leaving the skins on if they are tender. This recipe is adapted from my first book, One-Pot Vegetarian Dishes. (This is a fall shoulder- or dormant-season recipe.)
3 lb Brussel sprouts, trimmed and halved lengthwise ¼ cup olive oil ½ cup maple syrup, Grade B ½ tablespoon minced garlic sea salt fresh cracked pepper
What's great about compound butters is that they can be made up to one week ahead and stored in the refrigerator until ready to use. This butter can also be used on grilled vegetables as well.
Serves 4-6
Ingredients:
4 -6 ears of sweet organic white corn
Spicy Olive Compound Butter:
1 tablespoon of pine nuts, toasted 1 small clove of garlic 2 tablespoons of chopped Mediterranean olives, in a spicy red pepper marinade * 1 teaspoon of marjoram leaves 1 teaspoon of thyme leaves 1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces Salt to taste
Start your weekend grilling off with a quick and satisfying meal. Grilled shitake mushrooms are a great way to liven up your favorite pasta dish.
Serves 4-6
Ingredients:
4 - 6 large shitake mushrooms* - stems trimmed and brushed clean with a paper towel 1/4 cup of fresh lemon juice, or juice from 2 lemons 1/2 cup of extra virgin olive oil 4 garlic cloves smashed (with the side of a knife) and skins removed 3-4 anchovy fillets 1 tablespoon of chopped fresh thyme 1 tablespoon of chopped fresh marjoram Salt and pepper to taste
6 tablespoons butter 6 tablespoons olive oil 2 shallots minced 4 tablespoons white wine 4 tablespoons lemon juice 3 tablespoons of chopped fresh herbs such as basil, marjoram and thyme Salt and freshly ground black pepper
This is a great way to serve an abundance of summer veggies. Drizzling the balsamic vinegar over the veggies after they have been grilled, adds a tasty tangy flavor.
Serves 8-10
Ingrediants:
15 Bamboo Skewers
2 medium summer squash, halved and cut into 1/2" slices 2 medium zucchinis, halved and cut into 1/2" slices 1 red bell pepper, cut into quarters lengthwise and cut into 1" pieces 1 red yellow pepper, cut into quarters lengthwise and then cut into 1" pieces 1 basket of cherry tomatoes 1/4 cup olive oil Salt and pepper Balsamic vinegar 2 - 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil
Servings: 4-6
Excerpt from: The Locavore Way Discover and Enjoy the Pleasures of Locally Grown Food, by Amy Cotler
Serves 12
Organic Authority invites you to try this simple and delicious Garlic Beet Greens Recipe.
Serves 8
Serves 6
