Recipes
Ingredients 1 kabocha squash, seeded and wedged into ½ inch slices Olive oil salt Tahini sauce ¼ cup tahini Juice and zest of 1 lemon 1-2 garlic cloves finely minced 1-2 tablespoons water, plus more as needed 2 tablespoons olive oil Salt...
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Sourdough Stuffing Serves a few 2 ½ cups stock (chicken, veg, etc.) ½ ounce dried porcini mushrooms ¼ cup dried cranberries Put mushrooms and cranberries in a heat-safe bowl. Heat the stock to a simmer, then pour over the mushrooms...
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Pan-Roasted Brussels Sprouts with Caramelized Apples & Fennel Serves 2-3 10 ounces brussels sprouts, ends trimmed and sad outer leaves removed ¼ cup water 1 tablespoon high heat oil (ie. avocado or grapeseed) Salt Heat a heavy bottomed skillet over...
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Winter Squash with Pepita Feta & Tomillo Purée Serves 2-3 For the Pepita Feta & Tomillo Purée (makes 1 cup) 1 clove garlic, roughly chopped ⅓ cup toasted pepitas ½ cup cilantro 2 teaspoons chopped tomillo or thyme leaves ¼...
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Cabbage Carrot & Fennel Soup with Tomillo & Wild Rice Serves 2-3 1 tablespoon olive oil 8 ounces mushrooms or spicy sausage ½ onion or 1 leek, thinly sliced 3 cloves garlic, thinly sliced 1 small bulb fennel or a...
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