17 May
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On
In Canning, Farm to Plate, Fruit, Vegetarian
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Tweet This recipe calls for roasting the berries to concentrate their flavor and keep fruit intact for a glossy preserve made without pectin. Recipe by Jill Warren Lucas. 4 1/4 to 4 1/2 pounds strawberries (about 3 generous quarts), before trimming 2 tablespoons apple cider vinegar 1 large lemon, zested and juiced 6 cups sugar 2 6-inch sprigs fresh rosemary 1/2 teaspoon unsalted butter Preheat oven to 325 degrees and set out two rimmed baking pans. Rinse a quart of strawberries, shake off water and pour onto a clean tea towel to blot dry; choose an older one as it likely will stain. Trim offRead More →

15 May
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In appetizer, Specialty of the House, Vegan, Vegetable, Vegetarian
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Tweet The international menus served at Weaver Street Market in Carrboro, including the Ginger Tamarind Sweet Potatoes, were inspired by Chef Glenn Lozuke’s culinary connections and ideas from his staff and kitchen managers. Ginger Tamarind Sweet Potatoes 3/4 teaspoon Chili powder 1/2 teaspoon, plus 1/8 teaspoon Garam Masala 1 teaspoon tamarind concentrate 2 1/2 tablespoons canola oil 2 1/2 tablespoons ginger, minced 2 pounds of sweet potatoes, cleaned well and cut in wedges or cubes Salt and pepper, to taste Preheat oven to 375 degrees. Mix first five ingredients and toss with sweet potatoes. Season with salt and pepper to taste. Roast in oven forRead More →

05 May
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On
In appetizer, Gluten free, Salad, Vegan, Vegetable, Vegetarian
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Tweet2 hearts of celery, sliced 1/4-inch 1 medium yellow or white onion, sliced 1/4-inch 2 14-ounce bottles Spanish olives with pimento, drained and chopped 3 garlic cloves, smashed or cut in half 1/2 bottle Just Like Mom’s Vinaigrette Combine all ingredients in a bowl and stir to coat thoroughly. Cover and refrigerate overnight, stirring occasionally. Phyllis Greco’s Olive Salad – PRINTABLERead More →

Sticky
05 May
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In Vegan, Vegetable, Vegetarian
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Tweet   The cauliflower is steamed first in a skillet and then pan-seared for flavor. You can also roast the cauliflower instead and include olives, crumbled feta cheese or toasted pine nuts for variation. Recipe by Amanda Cushman. 1 cup water 1 medium cauliflower, core removed and cut into medium florets 3 tablespoons virgin olive oil, divided 2 cloves garlic, minced 3 tablespoons capers, rinsed 2 tablespoons cider vinegar Salt and pepper, to taste 2 tablespoons dill, roughly chopped 1 cup cherry tomatoes, halved 2 tablespoons flat leaf parsley, chopped Heat a large skillet over medium-high heat and add 1 cup of water. Add theRead More →

05 May
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On
In appetizer, Soup, Vegetable, Vegetarian
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Tweet Weathervane Restaurant in Chapel Hill serves a squash soup so good it is on the menu year-round 2 quarts water 4 pounds butternut squash, peeled and chopped 2 1/2 pounds sweet potatoes, peeled and chopped 1 teaspoon cinnamon 1/2 cup maple syrup 1 cup apple cider 2 cups half-and-half 2 tablespoons salt 1/2 cup sour cream 1 teaspoon cinnamon In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes. Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, untilRead More →

31 March
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On
In Soup, Specialty of the House, Vegan, Vegetarian
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Tweet Executive Chef Anthony Del Sarto takes gazpacho beyond the tomato, with seasonal soups featuring local strawberries, peaches and melons, at Glasshalfull restaurant in Carrboro. He shares his recipe for Strawberry Gazpacho with us. Keep the tops on the strawberries when making this soup. It saves time and adds a little bitter to the sweet strawberry and a little bit of texture to the soup. 5 pints strawberries, washed (do not remove stems) 1 bulb fennel, including the fronds 1 yellow onion, peeled 1 tablespoon chopped tarragon 1 tablespoon chopped mint 1 tablespoon chopped basil 1 1/2 teaspoons toasted and ground fennel seed 1 lemon, juicedRead More →