Kale and Kimchi with Pork Meatballs by Chef Brittan Wilson Egbert 2 small bags of kale torn, washed and de-stemmed 1 bunch of green garlic, thinly sliced (White part only. […]
Chef Kathy Flocco-McMaster, of Alura Gourmet Tours, prepared this fresh and friendly pasta dish, utilizing produce from the day’s market vendors. You can do it, too! PASTA PRIMAVERA (serves 4) […]
Chef Russ cooked up delicious Butternut Squash Soup on Saturday, January 18, 2014. He used this recipe, adding a 4″ piece of kombu in step 5.
Butternut Squash Fritters with Goat Cheese and Cinnamon Basil by Chef Brittan Wilson Egbert Ingredients 3 cups of raw butternut squash, grated 1/2 cup grated carrot 2 tablespoons of chopped […]
Cauliflower Gratin by Chef Brittan Wilson Egbert 4 small heads of cauliflower chopped 7 leeks or green garlic sliced (just the white part) 1 tablespoon minced garlic 8oz shredded Cumin […]
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