by Juli Leonard
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 […]
Categories: Canning, Farm to Plate, Fruit, Vegetarian • Tags: canning, fruit, strawberries, vegetarian
by Juli Leonard
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 […]
Categories: appetizer, Specialty of the House, Vegan, Vegetable, Vegetarian • Tags: easy, Specialty of the House, vegan, vegetable, vegetarian
by Juli Leonard
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. […]
Categories: appetizer, Gluten free, Salad, Vegan, Vegetable, Vegetarian • Tags: appetizer, salad, vegan, vegetable, vegetarian
by Juli Leonard
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 […]
Categories: Vegan, Vegetable, Vegetarian • Tags: cauliflower, vegan, vegetable, vegetarian
by Juli Leonard
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 […]
Categories: appetizer, Soup, Vegetable, Vegetarian • Tags: appetizer, soup, vegetable, vegetarian
by Juli Leonard
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 […]
Categories: Soup, Specialty of the House, Vegan, Vegetarian • Tags: soup, Specialty of the House, strawberry, vegan