• (Easy) Roasted Broccoli with Asiago
• Acorn Squash with Cranberry Apple Stuffing
• Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata
• Avocado Fennel Citrus Salad
• Baked Acorn Squash with Brown Sugar
• Baked Delicata Squash with Lime Butter
• Beet Salad with Plums and Goat Cheese
• Braised Baby Bok Choy
• Braised Belgian Endive au Gratin
• Braised Chard
• Braised Kale
• Broccoli Soufflé
• Butternut Squash French Fries
• Cantaloupe and Avocado Salad with Honey-Lime Dressing
• Ceasar Salad
• Chickpea and Cucumber Salad with Fresh Mint
• Cornbread Panzanella Salad
• Creamy Mashed Cauliflower
• Dill Fingerling Potatoes
• Easy Sautéed Snow Peas
• Eva's Potatoes
• Fingerling Potatoes with Chives and Tarragon
• Glazed Carrots and Turnips
• Greek Salad
• Green Rice
• Grilled Beets in Rosemary Vinegar
• Grilled Beets in Rosemary Vinegar
• Grilled Corn on the Cob with Garlic Butter, Fresh Lime + Cotija Cheese
• Grilled Corn with Honey-Ancho Chile Butter
• Grilled Eggplant
• Grilled Spring Onions
• Japanese Ginger Salad Dressing
• Jennifer’s Awesome Salad
• Leek, Fennel and Poppy Seed Tart
• Local Beets in Vinaigrette
• Maple Glazed Carrots
• Melon and Grape Medley
• Original Blue Endive Boats
• Red-leaf Lettuce, Curly Endive, and Cashew Salad
• Roasted Beets with Feta
• Roasted Brussel Sprouts with Melted Cheese
• Sauteed Beets with Green Beans and Lemon
• Sauteed Broccolini
• Sauteed Spinach with Roasted Red Pepper
• Skillet Greens with Crispy Shallots and Cider Gastrique
• Spaghetti Squash
• Spinach and Mango Salad
• Spinach And Roasted Beet Salad With Ginger Vinaigrette
• Spinach Apple Salad
• Strawberry Avocado Salad
• Swiss Chard with Garbanzo Beans and Fresh Tomatoes
• The Best Flavored Green Beans
• Warm Rainbow Chard Salad With Bacon & Apple
• Yukon Gold Potato Gratin with Horseradish & Parmesan

courtesy of epicurious.com

Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

Ingredients
1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tablespoons olive oil
1 cup grated Asiago cheese


Method

1. Preheat oven to 450°F.
2. Cut each crown of broccoli lengthwise into 4 spears.
3. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper.
4. Transfer broccoli to large rimmed baking sheet.
5. Add grated Asiago cheese to same bowl.
6. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes.
7. Return broccoli to bowl with cheese. Using tongs, toss to coat.

courtesy of Elana's Pantry

Ingredients
2 acorn squash
boiling water
2 apples, peeled, cored and chopped into ¼ inch pieces
1/2 cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

Method

1. Cut squash in half and with a spoon, remove pulp and seeds
2. In a large pyrex baking dish place squash cut-side down
3. Pour ¼-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness)
4. Place dish in oven and bake squash for 30 minutes at 350°
5. In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing
6. Remove squash from the oven after the 30 minutes
7. Turn halves over and stuff center of each squash half with apple mixture
8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender

courtesy of Epicurious.com

Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.

Ingredients Ingredients
1 cup shelled pistachios
4 large pears, peeled, cored, and halved
2 tablespoons extra virgin olive oil
4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese
8 cups trimmed, torn arugula leaves

For the dressing
1/4 cup extra virgin olive oil
4 tablespoons honey
4 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon chopped fresh thyme
1/2 teaspoon crushed pink peppercorns
Salt and freshly ground black pepper to taste

Method

1. Heat the grill to medium.
3. Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
5. In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
7. Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
9. Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
11. Make the dressing:
12. Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

courtesy of allrecipes.com

Ingredients
1 grapefruit
2 oranges
2 avocados
1 tablespoon lime or lemon juice
1 tablespoon honey
1/2 teaspoon salt
1 bulb fennel, trimmed and sliced very thin (reserve fronds for garnish)


Method

1. Working over a large bowl to catch juice, peel and section the grapefruit and the oranges.
2. Cut avocados in half, remove the pit, and peel.
3. Cut into slices or chunks, reserving a few for garnish.
4. Add to grapefruit mixture and toss gently to coat with juices.
5. Drain juices off into small bowl.
6. Stir in honey, lime or lemon juice and salt.
7. Add fennel slices and juice mixture to avocado mixture and toss gently to mix.

courtesy of one of our dear friends!

Ingredients
2 tablespoons butter, plus more for baking sheet
2 medium organic acorn squash
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Method

1. Preheat oven to 425 degrees. Generously butter a rimmed baking sheet
2. Halve 2 medium acorn squash (about 1 1/2 pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level
3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper
4. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes
5. Serve warm

courtesy of farmmom

"My new favorite squash is Delicata, an heirloom squash happily being rediscovered. Look for them in the winter squash section of your grocery store. They're cream to pale yellow with green stripes, and their flesh is orange, slightly sweet and smooth but not stringy. My sister suggested the lime butter topping (my personal favorite), but a blend of maple syrup and butter is good, too. The squash usually aren't very big, so plan half a squash per person."

Ingredients
2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste


Method

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired.
4. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

courtesy of Epicurious.com

Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.

Ingredients
12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 lb of fresh baby spinach leaves (can use full spinach)
8 ounces soft fresh goat cheese (we love haystack farms), crumbled

Method

1. Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
2. Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
3. Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
4. Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

courtesy of epicurious.com

Ingredients
1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

Method

1. Bring broth and butter to a simmer in a deep large heavy skillet.
2. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes.
3. Transfer bok choy with tongs to a serving dish and keep warm, covered.
4. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste.
5. Pour mixture over bok choy.

courtesy of Sunset, FEBRUARY 2005

Ingredients
4 heads white or red Belgian endive (4 to 5 oz. each)
1 tablespoon olive oil
Salt and pepper
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/8 teaspoon ground nutmeg
3/4 cup shredded Gruyère or Swiss cheese (3 oz.)

Method

1. Rinse Belgian endive; trim off any discolored bases. Cut heads in half lengthwise. Arrange the halves, cut side down, in a single layer in a heavy 11- to 12-inch frying pan. Add 1/4 cup water and the olive oil. Sprinkle endive lightly with salt and pepper. Cover pan and bring to boil over high heat, then reduce heat and simmer until endive is very tender when pierced, 12 to 20 minutes. Uncover and cook over medium heat, turning heads occasionally, until liquid is evaporated and endive is slightly browned, 6 to 10 minutes.
2. Meanwhile, in a 1- to 2-quart pan over medium-low heat, melt butter. Stir in flour until blended and bubbly. Add milk and nutmeg; stir until mixture is boiling and thickened, about 10 minutes. Stir in 1/2 cup cheese. Add salt and pepper to taste.
3. Arrange endive in a single layer in a shallow 2-quart baking dish. Spoon sauce over the top. Sprinkle evenly with remaining 1/4 cup cheese.
4. Bake, uncovered, in a 400° oven until sauce is bubbling and lightly browned, 9 to 14 minutes. Add more salt and pepper to taste.

courtesy of one of our awesome customers, Sarah!

"We received two lovely bunches of Swiss chard in our order yesterday and fixed this one last night and LOVED it!" - Sarah

Ingredients
1 large bunch chard, leaves sliced into 1 inch-wide ribbons
Chard stems, trimmed and diced
1 onion, finely diced
3 T. olive oil
1/2 ts. paprika
1/4 ts garlic


Method

1. Place all the ingredients in a wide, heavy pot with a few pinches sea salt
2. Add a little less than 1/4 Cup water, cover tightly and cook over low heat for 5-6 minutes.
3. Make sure that it doesn't run out of moisture!
4. Enjoy!

courtesy of Wayne Harley Brachman - FoodNetwork.com

Cook time: 12 min

Ingredients
2 pound bunch kale
2 tablespoons olive oil
3 cloves garlic, minced
3/4 cup chicken stock

Method

1. Wash, trim and chop the kale.
2. In a large pot heat oil and lightly saute garlic.
3. Add kale and chicken stock.
4. Cook covered for 12 minutes.

courtesy of anonymous

Ingredients
2 to 2 1/2 cups chopped organic broccoli, about 12 ounces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup organic milk
4 organic eggs, separated
1 teaspoon lemon juice
1/8 teaspoon nutmeg
4 egg whites
1/4 teaspoon cream of tartar

Method

1. Cook broccoli in boiling water
2. In a large saucepan, melt butter over medium-low heat
3. Stir in flour, salt, and pepper until smooth and bubbly
4. Gradually add milk.
5. Continue cooking, stirring constantly, until sauce is thickened.

courtesy of Elana's Pantry

Ingredients
1 medium or large butternut squash
grapeseed and olive oils, to coat
about 1 teaspoon celtic sea salt

Method

1. Peel the squash and remove the seeds
2. Cut squash into long thin slices (about ¼ inch thick by 2 inches long)
3. Place squash in a large bowl and generously coat with equal parts grapeseed and olive oils
4. Sprinkle with salt and toss
5. Lay squash fries onto 2 or 3 large baking sheets
6. Broil one tray at a time in oven until crispy
7. Serve

courtesy of WholeLiving.com

Ingredients
3 tablespoons fresh lime juice
4 teaspoons honey
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon coarse salt
1 cantaloupe (3 pounds), quartered and seeded
1 avocado, halved, pitted, and skinned
1 cup sweet tomatoes, cut

Method

1. In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
3. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates

courtesy of

Ingredients
1 clove garlic, smashed with a pinch of salt
3 anchovy fillets
1 egg yolks
3/4 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
1 heads romaine lettuce


Method

1. Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks(If you have an issue with raw eggs you can omit, or soft boil them first), mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
3. Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

courtesy of MarthaStewart.com

Ingredients
2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Method

1. Peel the cucumbers if preferred, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
2. Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

courtesy of Giada De Laurentiis

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Method

1. Combine all the ingredients in a large bowl.
2. Toss gently to combine.
3. Place in a serving bowl and serve.

courtesy of eatingwell.com

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh herbs for garnish


TIPS & NOTES
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Method

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with herbs, if desired. Serve hot.

courtesy of Ina Garten

Ingredients
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill


Method

1. Melt the butter in a Dutch oven or large heavy-bottomed pot.
2. Add the whole potatoes, salt, and pepper, and toss well.
3. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
4. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
5. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook.
6. Toss with the dill, and serve hot.

courtesy of Epicurious.com

Other seasoning ideas include sesame seeds, hot pepper flakes, garlic and other fresh herbs!

Ingredients
3/4 pound snow peas, trimmed
1 tablespoon vegetable oil

Method

1. In a large saucepan of boiling salted water boil snow peas 30 seconds and drain.
2. Refresh snow peas under cold water and drain. Snow peas may be prepared up to this point 8 hours ahead and chilled, covered.
3. In a heavy skillet sauté snow peas in oil over moderately high heat, until heated through and season with salt and pepper.

courtesy of Food Network

Ingredients
1 tablespoon butter
2 tablespoons olive oil
1 yellow onion, sliced
2 cloves garlic, chopped
3 russet potatoes, peeled and cut into 1/4-inch slices
Salt and pepper
1 tablespoon paprika
1/4 cup white wine
1 cup chicken stock

Method

1. Slice the potatoes on a mandoline and set aside.
2. Heat a large saute pan and add the butter and olive oil.
3. Add the onions and garlic and saute until translucent, about 3 minutes.
4. Add the potatoes and spread out evenly. Season with salt and pepper and paprika.
5. Deglaze with white wine and add the chicken stock.
6. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender.
7. Add more chicken stock, if needed.

courtesy of epicurious.com

We can't get enough of this method for braising potatoes. In this variation, their tenderness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon - Gourmet

P.S. - We suggest maybe using a bit less tarragon and adding some other fresh herbs from your gardens!

Ingredients
1 1/2 pound fingerling potatoes
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

Method

1. Peel potatoes and halve lengthwise.
2. Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes.
3. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more.
4. Stir in herbs.

courtesy of Culinary School of the Rockies

Ingredients
3 Tbs. Butter
1 lb. Baby carrots, well scrubbed OR medium carrots, cut into 1 inch pieces
1 lb. Baby turnips, peeled and cut into quarters or eighths
½ lb. Baby onions OR 1 large onion, roughly chopped
½ cup Water or chicken stock
1 - 2 Tbs. Sugar
¼ tsp. Thyme, dried
1 - 2 Tbs. Parsley, fresh, chopped

Method

1. In a large heavy pan, melt 2 Tbs. of the butter over medium heat. Add the carrots, turnips and onions and toss to coat.
2. Add the stock or water and stir in the sugar and thyme.
3. Bring the vegetables to a boil over medium-high heat, then cover and simmer over medium heat for 8 - 10 minutes until the veggies begin to soften. Stir the veggies occasionally to keep them from sticking to the pan. Check the pan occasionally to see if more liquid needs to be added.
4. Uncover the pan and increase the heat to evaporate any remaining liquid, stirring frequently, until vegetables are lightly coated with the glaze. Add the remaining butter and chopped parsley. Stir until the butter melts.

courtesy of Big Oven

Ingredients
1 Cucumber; cut into 1/4-inch
1 tbsp Red wine vinegar
4 medium tomatoes; cored, ripe
1 Green or Red Bell Pepper
1/2 Red onion; thinly sliced
1/2 cup Kalamata olives
1/2 tsp Dried oregano; crumbled
6 oz Feta cheese; crumbled
3 tbsp Extra Virgin Olive Oil
Salt
Pepper

Method

1. Cut Cucumber, Tomatoes, Red Onions and Peppers into course chunks. Lightly toss in a bowl with kalamata olives and Feta Cheese.
3. Whisk together, salt, pepper, oregano, oil, and vinegar. Poor over chopped ingredients and enjoy with a nice piece of warm bread on the side!

courtesy of Susan C.

If you use white rice, cut the water down to two cups but add more if needed to cook rice. You could also add chopped cooked meat, walnuts or roasted tofu if you wanted this to be a main dish. Play with it and make it yours!

Ingredients
1 bunch spinach or parsley, finely chopped
1 onion, chopped
1 cup brown rice
3 cups water
1 cup shredded Parmesan or Swiss cheese (powdered Parmesan cheese is not as good in this dish)
3 cups rice
salt to taste

Method

1. Put all ingredients in a buttered or greased casserole dish and stir.
2. Cover tightly with lid or foil and bake @350 for 1 hour or until rice is cooked and water is absorbed. Spinach and parsley being very different in taste will produce very different results.
3. Add garlic or cayenne to further alter the taste if you like.

courtesy of allrecipes.com

Ingredients
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed
1/2 teaspoon herbes de Provence
3 medium beets, sliced into rounds


Method

courtesy of allrecipes.com

Ingredients
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed
1/2 teaspoon herbes de Provence
3 medium beets, sliced into rounds


Method

courtesy of Bobby Flay @ FoodNetwork.com

This recipe calls for a lot of corn! You may want to cut the recipe in half or even a quarter!

Ingredients
8 ears organic corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish

Garlic Butter
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Method

1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
2. Preheat grill to medium.
3. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes.
4. Remove corn from water and shake off excess.
5. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
6. Unwrap corn and brush with the garlic butter.
7. Sprinkle with the cotija cheese and squeeze with lime.
8. Sprinkle with chopped chives, to garnish.

courtesy of epicurious.com

Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked

Method

1. Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
2. Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
3. Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

courtesy of FoodAndWine.com

Total time 15 min, nice and easy side dish. Vegetarian too!

Ingredients
1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Method

1. Light a grill or preheat a grill pan.
2. Lay the eggplant slices out on a work surface, brush both sides with the olive oil and season with salt and pepper.
3. Grill the eggplant over moderate heat, turning once, until tender and slightly charred, about 6 minutes.
4. Serve hot or warm.

courtesy of CookThink

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Ingredients
vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise

Method

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.
3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.
4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

courtesy of allrecipes.com

Ingredients
1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
1 tabelspoon of rice wine vinegar
ground black pepper to taste


Method

1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey, vinegar and pepper.
2. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly.
3. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

courtesy of One of our amazing customers, Jennifer!

A great, fresh, original salad that goes with any meal.

Ingredients
Butter leaf lettuce
Pomegranate
Avocado
Goat cheese (or substitute feta)
Balsamic vinegar
Extra virgin olive oil
Fresh cracked pepper (optional)


Method

1. Wash and dry lettuce; tear into pieces and place on chilled plate.
2. Top salad with sliced avocado, pomegranate (use spoon to scoop out seeds), and goat cheese.
3. In small dish, mix equal parts olive oil and balsamic vinegar. Pour small amount over salad.
4. Optional: Top with cracked pepper.

courtesy of Epicurious.com

Team this dish with a mixed green salad for a delicious lunch.

Ingredients
3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)
1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices
4 tablespoons (1/2 stick) butter, melted
1 cup whole milk
2 large egg yolks
1 tablespoon all purpose flour
1/2 cup grated Parmesan cheese
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
2 teaspoons poppy seeds

Method

1. Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F.
2. Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper.
3. Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

courtesy of Edna Lewis, Gourmet, Jan 2008

Active time: 15 min Start to finish: 1 hr. Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley. There you have it!

Ingredients
1 1/2 pounds medium local beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar (try subbing honey!)
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Method

1. Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes.
2. Drain in a colander and cool to warm, then slip off skins.
3. Cut beets into 1/4-inch slices.
4. Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
5. Add oil in a slow stream, whisking, then add warm beets and parsley and toss.
6. Season with additional sugar and salt.
7. Serve warm or at room temperature.

courtesy of CarrotRecipes.net

Ingredients
1 ½ lb of organic carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground black pepper, to taste.

Method

1. In a large skillet, bring all ingredients to boil.
2. Reduce heat to medium, then cover and simmer for 8 minutes.
3. Uncover and cook until the juices are reduced to glaze (4-5 minutes).
4. Season with salt and freshly ground black pepper.

courtesy of allrecipes.com

Fruit Ingredients
1 1/2 cups cantaloupe (cubes or balls)
1 1/2 cups watermelon (cubes or balls)
1 1/2 cups grapes

Dressing
1/4 cup orange juice
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon grated lime peel

Method

1. In a resealable plastic bag, combine the cantaloupe, watermelon and grapes.
2. In a small bowl, whisk the orange juice, honey and lime juice.
3. Stir in the jalapeno and lime peel.
4. Pour over fruit.
5. Seal bag, removing as much air as possible, and turn to coat; refrigerate for at least 1 hour. Serve with a slotted spoon.

courtesy of :

© 2003-2008 California Vegetable Specialties. All Rights Reserved. Recipe from www.endive.com from The Giacomini Family, Point Reyes Farmstead Cheese Company.

Ingredients
Red and/or Green California Endive
Original Blue Cheese Crumbles
Walnut Halves, toasted
Honey

Method

1. Separate endive heads into single leaves.
2. Fan leaves out on a platter.
3. Fill each leaf with about one tablespoon of cheese crumbles.
4. Place a walnut half on each spear, and drizzle with honey.

courtesy of Gourmet

Can be prepared in 45 minutes or less.

Ingredients
1 1/2 teaspoons white-wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
4 cups torn red-leaf lettuce, rinsed and spun dry
2 cups torn curly endive (chicory), rinsed and spun dry
2 tablespoons roasted cashews, chopped fine

Method

1. In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
2. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

courtesy of allrecipes.com

Ingredients
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

Method

1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

courtesy of Our Dear Matthew

If serving a large crowd, you will definitely want to double or triple this recipe!

Ingredients
1 lb Brussel Sprouts
1 tsp Salt
1/2 tsp Black Pepper
1/4 cup olive oil (Few good glugs)
1-2 Cups grated Swiss or Gruyere Cheese (depending on how cheesy you want them.)
1/4 Cup Grated Parmesan Cheese


Wine and Beer Pairings
Wine
Red: Chianti
White: Chardonnay, Sauvingnon Blanc
Beer
Medium bodied ales: (Fullers London Pride, Dogfishhead 60 minute)
Vienna Lager: (Dos Equis)
Belgian's: (Victory Golden Monkey, Houblon Choufee Dobbelen IPA Triple)


Method

1. PreHeat your oven to 425
2. First things first, trim and cut up your Brussel Sprouts. Slice off the woodier stem part of each sprout. While doing this the tougher outer leaves will fall off (which is a good thing).
3. After you have trimmed the sprouts, cut them in half once top to bottom (feel free to leave smaller ones whole if you want variety) and toss them in a Casserole dish.
4. Add your olive oil, salt, and pepper and toss until the sprouts are evenly coated.
5. Put the Sprouts in the oven and bake for 45 minutes or until fork tender and starting to brown and slightly crisp on their edges.
6. Now pull the Sprouts from the oven and grate your cheeses all over the top.
7. Return the the oven and bake until nice and melted.
8. Serve warm and enjoy!

courtesy of epicurious.com

Ingredients
1 bunch of beets, trimmed, scrubbed
2 tablespoons olive oil

1 1/2 lbs green beans, trimmed
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1/2 cup fresh Italian parsley leaves


Method

1. Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt.
2. Cover pan with foil. Bake until beets are tender, about 30 minutes.
3. Uncover and let beets stand at room temperature 20 minutes.
4. Peel beets. Cut beets into quarters
5. Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
6. Drain and transfer to bowl of ice water to cool. Drain and pat dry.
7. Melt butter in large skillet over medium heat.
8. Add lemon juice and peel, then beets.
9. Toss well.
10. Stir in green beans and parsley; sauté until heated through, about 3 minutes.
11. Season to taste with salt and pepper.
12. Serve hot or at room temperature.

courtesy of Ina Garten

Ingredients
1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Method

1. Blanch the broccolini in a large pot of boiling salted water for 2 minutes.
2. Drain immediately and immerse in a bowl of ice water.
3. Melt the butter in a large saute pan.
4. Add the lemon zest and garlic and stir.
5. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.
6. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

courtesy of MarthaStewart.com

Prep time: 10 minutes. Total time: 30 minutes

Ingredients
1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Method

1. Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

courtesy of Epicurous

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).

Ingredients
1/4 cup sugar
1/2 cup apple cider vinegar
1 teaspoon dried crushed red pepper
2 cups plus 1 tablespoon peanut oil
2 cups thinly sliced shallots
Coarse kosher salt
2 tablespoons bacon drippings (optional)
2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Method

1. Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool.
2. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.
3. Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
4. Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

courtesy of AllRecipes.com

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Ingredients
1 organic spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 organic onion, chopped
1 clove organic garlic, minced
1 1/2 cups chopped organic tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced organic black olives
2 tablespoons chopped fresh organic basil

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

courtesy of allrecipes.com

Ingredients
3/4 cup blanched slivered almonds
1/4 cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
1/4 teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Method

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
3. In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
4. In a medium bowl, toss the red wine vinegar mixture with the spinach and mangoes. Top with the toasted almonds.

courtesy of Epicurious

Spinach and Roasted Beet Salad with Ginger Vinaigrette The lively dressing lends a little zip to this fresh-tasting, colorful salad.

Ingredients
4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Method

1. Preheat oven to 450°F.
2. Wrap beets in foil.
3. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes.
4. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
5. Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well.
6. Season vinaigrette to taste with salt and pepper.
7. Add red onion and half of vinaigrette to beets and toss to blend.
8. Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

courtesy of allrecipes.com

Ingredients
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup diced, unpeeled apples
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine


Method

1. In a small bowl, combine vinegar, oil, salt and sugar; mix well.
2. Add apple, onion and raisins; toss lightly to coat.
3. Cover and let stand for 10 minutes.
4. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

courtesy of allrecipes.com

Ingredients
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans

Method

1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
3. Drizzle dressing over everything, then sprinkle with pecans.
4. Refrigerate for up to 2 hours before serving, or serve immediately.

courtesy of allrecipes.com

An fun and easy recipe for this week's Local Rainbow Chard!

Ingredients
2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
1/2 cup garbanzo beans, drained
salt and pepper to taste
1 bunch Rainbow Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced



Method

1. Heat olive oil in a large skillet.
2. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant.
3. Stir in garbanzo beans, and season with salt and pepper; heat through.
4. Place chard in pan, and cook until wilted.
5. Add tomato slices, squeeze lemon juice over greens, and heat through.
6. Plate, and season with salt and pepper to taste.

courtesy of Culinary School of the Rockies

This simple preparation method, along with quality ingredients, creates unparalleled green bean flavor. Use the best quality and freshest green beans available - the ones at the Farmer's Market are sure to be the freshest! Salting the cooking water and salting the beans is essential to open up the green bean flavor. To taste their full sweetness, cook the beans just a bit beyond the tender-crisp stage.

Ingredients
1 ¼ - 1 ½ lbs. Green (or yellow) beans, trimmed
3 Tbs. Salt
3 qts. Boiling water
Freshly ground pepper
Olive oil or butter (optional)

Method

1. Add the salt to the water and bring to a boil. Add the beans and boil uncovered for 5 - 10 minutes, until tender but no hint of mushiness. Time depends on the size of the bean, freshness, age, etc. Taste for doneness.
2. Drain immediately in a colander and put into a bowl. Season the beans with salt and pepper. Taste, and season again if necessary.
3. Serve hot, warm or room temperature. You can also add a little butter or olive to the beans if desired.

courtesy of foodily.com

Chard normally takes a while to cook and is not usually salad material. This salad sidesteps the problem by making the chard into a warm salad. If you prepare the recipe in a wok, the residual heat in the wok and its rounded shape help to heat the vegetables while making it easy to toss ingredients together. It's up to you whether you call this a cool stir-fry or a warm salad.

Ingredients
3/4 pound Rainbow or Swiss chard
3 teaspoons kosher salt
4 slices of country-style bacon
1/2 cup olive oil
1 shallot, minced
1 garlic clove, minced
1 red onion, cut into into 1/8-inch-thick slices
1 tablespoon maple syrup
1 to 2 tablespoons apple cider
1 tart apple, cut into 1/8-inch-thick slices

Method

1. Cut the chard stems into 3/4-inch segments; cut the leaves into 2-inch segments. Place in separate work bowls and sprinkle each with 1 1/2 teaspoons salt. Toss with your hands, gently crushing the leaves and stems until the salt is dissolved. Let stand for 1 to 2 hours.
2. When the salt has coaxed moisture from the leaves, stir the greens thoroughly to distribute the salt. Squeeze the leaves by the handfuls to remove moisture. Set aside.
3. Cook the bacon in a large frying pan or wok until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
4. Remove all but 2 tablespoons of the fat in the wok. Add the olive oil to the wok and increase the heat to high. Add the shallot, then the garlic and onion. Stir-fry for 1 minute.
5. Add the syrup and cider. Add the chard and stir-fry until it is completely wilted, about 1 minute.
6. Tear the bacon into pieces over the salad. Add apple slices. Serve warm.

courtesy of epicurious

Ingredients
1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds Yukon Gold Potatoes, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Method

1. Place rack in middle position and preheat oven to 400°F.
2. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
4. In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
5. Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.