Side Dishes

sauteeddaylilybuds

Side Dishes

Sautéed Daylily Buds

(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies) Sautéed Daylily Buds 1 1⁄2 cups daylily buds 1 tablespoon butter 2 tablespoons olive oil 1 small shallot, thinly sliced Salt and pepper, to taste Wash and dry daylily buds. Heat butter and olive in skillet and sauté

Read More

July 13. 2012 | By | 0 comments

PeasRadishes

Side Dishes

Sautéed Peas and Radishes

  When the peas are at the market, you can find radishes, too. And naturally, they make a great combo. Don’t think of shelling peas as being too much work, sit down on your porch or in your garden on a sunny day and enjoy the process. If you have a kid nearby enlist his

Read More

March 31. 2012 | By | 0 comments

kalechips

Side Dishes

Oven-Roasted Kale Chips

Makes 4 servings Everyone always wonders what to do with kale. This recipe was inspired by a comment made by someone at the Fairview Gardens CSA. Even though kale doesn’t seem like a summer vegetable, it’s readily available all summer long, and turning it into chips to serve alongside a sandwich or burger is a

Read More

September 12. 2009 | By | 0 comments

Side Dishes

Spring Greens

Spring is a great time to pick up greens from the farmers market or a store that stocks local produce. Organic greens often have a bit of organic dirt, which may be a healthy sign, but the grit can be unpleasant to eat. So wash all greens carefully before use. Fill a very large bowl

Read More

September 08. 2009 | By | 0 comments

Side Dishes

Roasted Asparagus

Makes 2–4 servings Roasting the thicker stalks of asparagus brings out the best in this already delicious vegetable. Serve it as a side dish or put it on top of a salad. 1 bunch of asparagus, approximately 1⁄2 pound 1⁄8 cup olive oil 1⁄2 teaspoon of kosher salt, or your favorite fancy sea salt Freshly

Read More

September 08. 2009 | By | 0 comments

corn

Side Dishes

Grilled Corn

Makes 4 servings Grilling the corn in the husks infuses the corn with a smoky flavor and protects the corn from becoming dried out. 4 ears of corn Butter or olive oil Coarse salt Freshly ground black pepper Peel away the outer layers of husk, leaving enough to cover the ears but exposing a few

Read More

September 08. 2009 | By | 0 comments

Spring 2017

Get News, Recipes and Inspiration

Be the first to know about events, Supper Clubs, delectable recipes and when new issues hit the streets.

Upcoming Events

  1. 29

    South African Dinner Pop-Up at The Food Liaison

    July 29 @ 6:00 pm - 9:00 pm
  2. 11

    Topa Topa Brew Dinner Pop-Up at The Food Liaison

    August 11 @ 6:00 pm - 9:00 pm
Giffin & Crane

Recent Instagram

[fts instagram instagram_id=347592837 pics_count=3type=user popup=no]

Recent Pinterest