4 tablespoons olive oil, divided 2–3 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) broth (vegetable or chicken), or water 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about [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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3 boneless, skinless chicken breasts 1 onion, preferably red, peeled and cut into thick slices 1 bulb fennel, cored and sliced 2 small zucchini, ends trimmed and cut lengthwise into thin slices 2 patty pan squash, trimmed and cut into thin slices 2 red, yellow, or orange bell peppers, cut in half lengthwise and [more...] 2–3 tablespoons white miso 3 tablespoons unsalted butter, softened, divided 3 pounds small (1 1/2- to 2-inch) Japanese turnips with their greens 1 1/3 cups water 1/8 teaspoon salt 2 tablespoons mirin (Japanese sweet rice wine) Stir together miso and 2 tablespoons butter. Discard turnip stems and coarsely chop leaves. Halve turnips (or leave [more...] Yield: 4 to 6 servings. 2 tablespoons olive oil, plus more for pita chips 1 fat leek (or 2 slim ones), white part only, thinly sliced 6 garlic cloves, minced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/4 teaspoon turmeric powder Pinch of cayenne 1 1/2 [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...] Makes 10–12 servings. 1 (1-pound) loaf crusty country-style bread 1/4 cup olive oil 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 6 tablespoons (3/4 stick) butter 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced 1 1/2 cups finely chopped onion 1 1/2 cups thinly sliced celery [more...] Serves 6. Sauce: 4 strawberries, hulled 2 tablespoons honey Juice of 1 lime 1 1/2 cups yogurt Fruit (a combination of 3 or more of the following): Blueberries Diced mango Sliced banana Orange sections Strawberries Diced apple Diced pear 1. In a small bowl, mash the 4 strawberries with the honey and lime juice to [more...] 1/2 pound greens, such as baby spinach or chard 1 head green garlic, or 2 mature garlic cloves, minced 1 small onion, finely chopped, or onion mixed with ramps to make 1 cup 2 tablespoons olive oil Salt and freshly ground pepper 6 to 8 eggs 1/3 cup grated Romano or Parmesan cheese 1/2 [more...] Makes 8 servings. 2 tablespoons butter 2 tablespoons olive oil 1 cup chopped celery 1/2 cup coarsely chopped shallots (about 3 large) 2 pounds celery root (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups) 1 10-ounce russet potato, peeled, cut into 1-inch pieces 5 cups chicken broth [more...] Serves 4 as a main dish, 6 as a side dish. 2 pounds chard, including half of the stems 4 tablespoons unsalted butter 1 onion, finely chopped Salt and freshly ground pepper 1 cup fresh bread crumbs 1 garlic clove, minced 3 tablespoons chopped dill or parsley 1 tablespoon flour 1 cup milk or cream [more...] |
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208 Hudson Street |
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