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...]
“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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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...] 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...] 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...]
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...] 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...] |
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208 Hudson Street |
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