1 tablespoon olive oil 1 cup chopped onion 12 ounces coarsely chopped crimini mushrooms 1 large portobello mushroom, gills removed, cap and stem chopped 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 1 tablespoon minced garlic 1 cup pearl barley 5 cups (or more) chicken broth, vegetable broth, or mushroom broth 1–2 [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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2 tablespoons (1/4 stick) butter 2 cups sliced leeks (white and pale green parts only) 2 cups sliced fennel bulb 3 cloves crushed garlic 4 14 1/2-ounce cans vegetable or chicken broth, or an equivalent amount of homemade broth 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups) Freshly ground pepper [more...] 1 (9-inch) prepared pie dough, thawed if frozen (not a pie shell) 3 tablespoons olive oil 1-2 large onions, very thinly sliced 6 ounces crumbled goat cheese or feta cheese (1 1/3 cups) 1 pound tomatoes, thinly sliced crosswise Garnish: fresh basil leaves Preheat oven to 375°F. If necessary, roll out dough on a [more...] 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...] 1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick 2 red or yellow peppers, or one of each, halved lengthwise 1/4 cup olive oil, plus extra for the eggplant and peppers 1 onion, finely diced 1 garlic clove, minced 3 anchovies, chopped 1/3 cup parsley, plus extra for garnish [more...] 1 (4-inch-long) piece of baguette, crust discarded 4 garlic cloves 4 teaspoons salt 4 tablespoons Sherry vinegar (preferably “reserva”), or to taste 2 teaspoons sugar 1 teaspoon ground cumin (optional) 5 pounds ripe tomatoes, cored and quartered 32 ounces spicy cocktail vegetable juice, chilled 1/2 cup mild extra-virgin olive oil Garnish: Finely chopped red [more...] 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...] Fruit 6–8 peaches or nectarines, sliced (about 6 cups sliced) 2 cups blueberries 3 tablespoons maple sugar or brown sugar 3 tablespoons cornstarch or 5–6 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon Topping 1 cup all-purpose flour or whole wheat pastry flour 2/3 cup corn flour 2 teaspoons baking powder 1/4 cup maple syrup or [more...] |
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208 Hudson Street |
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