Pappardelle with Squash Blossoms, Broccoli, Basil and Goat Milk Brie

pappardelle

Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Farmhouse Kitchen in Santa Fe, and is featured in the June 2014, Farm and Ranch issue. It’s best enjoyed with fresh, locally grown ingredients.

To make the pesto:

1 cup first basil

1 Tablespoon pine nuts, lightly toasted

½ cup extra virgin olive oil

Zest of one lemon

½ Tablespoon roughly chopped green garlic clove

1 Tablespoon chopped parsley

Pulse all ingredients in a Cuisinart until chunky but consistent. Set aside at room temperature.

To make the pasta dough:

1 pound all-purpose flour

4 eggs

1 pinch salt

1 Tablespoon olive oil

Water as needed Continue reading

Lizz Redman’s Cashew-Carrot Soup with Garlic-Cilantro Oil

Body Café’s new chef, Lizz Redman, offers up a vegan cashew-carrot soup. “Prep is easy,” she says. “Throw it all into a pot and blend it up, and then you can make it feel really sophisticated.” Turmeric is one of her favorite spices, with its earthy and smoky flavor as well its cancer-fighting and blood-cleansing properties. “Carrots are a great storage root vegetable,” she says. “Always purchase a lot from local farmers in the fall, and they’ll keep throughout the winter.” Lizz plans to tune Body’s menu to the seasons—check out the new menus this spring and summer. Continue reading

Lemony Miso Soup

Lemony Miso Soup RecipeLemony Miso Soup
From One Taste, Vegetarian Home Cooking from around the World

This light and lemony soup takes no time to cook.  Serve for lunch with a fresh pea and zucchini salad and whole grain bread or along side a sandwich spread with hummus and topped with grilled vegetables.

4 cups water
12 oz. soft, medium, or firm tofu, cut into 1/2-inch cubes
2 green onions, thinly sliced
4-5 Tablespoons white miso, depending on saltiness
1/2 cup fresh cilantro leaves
2 Tablespoons fresh lemon juice
1/8 teaspoon ground cayenne (optional)

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Quick Mushrooms and Cheese for Rice

Mushroom and Cheese for RiceQuick Mushrooms and Cheese for Rice
From One Taste, Vegetarian Home Cooking from around the World

This recipe comes from Bhutan where there are many varieties of mushrooms found in the countryside. The is delicious served over rice, wild rice, quinoa, or polenta.

8 ounces, thinly sliced fresh mushrooms
1/2 cup water
2 Tablespoons butter
1/2 teaspoon sea salt
1 cup shredded melting cheese, such as Cantal, Monterey Jack, or Fontina
1 medium tomato, diced
2 green onions, thinly sliced

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