1/4 cup minced shallot 2 tablespoons minced peeled fresh ginger 1 garlic clove, minced 1/4 cup rice vinegar 1 tablespoon soy sauce 1/2 teaspoon toasted sesame oil Tabasco to taste 1/2 cup olive oil 4 cups finely shredded carrots 4 cups finely shredded peeled raw beets (about 3/4 pound) Spinach leaves, washed thoroughly, for [more...]
“We are a sustainable cooperative enterprise committed to increasing the accessibility of local, wholesome, ethically produced products. We cultivate a spirit of belonging and well-being in our communities.”
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Serves 6 as a light main course. VINAIGRETTE 1/2 cup fresh lemon juice 3/4 cup olive oil 1 medium-large shallot, minced (about 3 tablespoons) 1 tablespoon minced fresh thyme leaves 2 tablespoons minced fresh basil leaves 2 teaspoons minced fresh oregano leaves 1 teaspoon Dijon mustard Salt and ground black pepper SALAD 4 large eggs, [more...] 3 cups fresh corn kernels Salt 1 pound fresh green beans, trimmed and cut in half diagonally 1 small red onion, cut in half through the root end, trimmed, and cut lengthwise into very thin slices 1 clove garlic 1/4 cup red-wine vinegar 1/3 cup olive oil 1 pint cherry tomatoes, cut in [more...] 1 1/2 cups raw brown rice, cooked and well chilled (about 4 cups cooked) 1/3 cup raisins 1/2 cup raw cashews, toasted in a 350°F oven for 10-15 minutes (or dry-roasted, unsalted cashews) 1 medium carrot, very thinly sliced 1 small, firm, tart apple, cored and diced Dressing: 1/2 cup yogurt 1/2 cup mayonnaise 2 [more...]
1/4 cup freshly squeezed lemon juice 1 teaspoon ground cumin 1 teaspoon chili powder 1 medium garlic clove, minced or pressed 1/2 cup extra-virgin olive oil 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked) 2 ears corn, kernels cut from cob 1 medium red pepper, cored, seeded, and [more...] Serves 4-6. 1 head radicchio, cored and washed 2 bunches arugula, well washed, tough stems trimmed 1 pound cremini mushrooms, trimmed, wiped clean, and sliced 1 pound white mushrooms, trimmed, wiped clean, and sliced 3-4 cloves garlic, minced (or 1/4 cup roasted garlic paste) 1/4 cup toasted pine nuts Large handful of coarsely chopped Italian [more...] 4-6 servings A quick and colorful pasta dish from Richard Sax, “I Say Tomato,” Bon Appétit, August 1992. 1 1/2 one-pint baskets cherry tomatoes, halved 1 1/2 one-pint baskets yellow pear tomatoes or cherry tomatoes, halved 4 tablespoons olive oil 1 medium red onion, finely chopped 1 ear fresh corn, kernals removed 6 green onions, [more...] |
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208 Hudson Street |
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