From “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule” (Running Press). Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just until golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for … Continue Reading →
Adapted from “Farmers’ Markets of the Heartland” by Janine MacLachlan. 3-4 large radishes, julienned 1 stick good quality butter, softened 1 tablespoon fresh lemon juice 2 tablespoons fresh mint leaves, chopped 1 tablespoon minced fresh chives 1 tablespoon chopped fresh flat-leaf parsley Salt and pepper to taste Beat the butter until smooth in a food … Continue Reading →
Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →