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Recipes for the Slow Food kitchen
Need some inspiration in the kitchen? Not sure what to do with items from your CSA box? Check here for recipes that can help you get it from the kitchen to the table.
Beet Carpaccio
Courtesy of eatingwell.com
Ingredients
3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
12 1/2-inch-thick slices baguette, preferably whole-grain
4 teaspoons extra-virgin olive oil, divided
1/4 cup crumbled blue cheese, at room temperature
1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
1/4 teaspoon salt
Freshly ground pepper, to taste
Winter Squash Curry Coconut Soup
2 large leeks, each 1 1/2 inches in diameter, long white shank portions only.
3 tablespoons canola or other mild cooking oil
1 tablespoon good-quality curry powder
1/4 teaspoon ground cayenne
1/4 teaspoon salt
6 1/2 cups cooked hard-shelled winter squash (butternut, acorn, pumpkin), seeds and skins removed, flesh mashed
1 13 1/2-ounce can “light” coconut milk
4 cups chicken stock
2 cups coarsely chopped fresh cilantro, divided into1-cup portions
Salmon-Fennel Potpie
Courtesy of 'Fine Living - Pairings with Andrea'.
Yield: 4 servings
Ingredients:
1 1/2 cups low-sodium chicken broth
1 1/2 cups fresh fennel
1 Tbs. fennel fronds, chopped, with a few fennel stalks reserved
8.5 oz. puff pastry, thawed
1 Tbs. olive oil or vegetable oil
3 Tbs. unsalted butter, divided
1 small shallot, minced
1/4-cup dry white wine
1 cup mushrooms, sliced
2 tsp. finely chopped tarragon or chervil, optional
1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
1 cup milk
1/4-cup cornstarch
kosher salt and freshly ground white pepper
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