Category Archives: Appetizers

Roast Parsnip Soup

Here is an easy first course. Or double everything for a main. Roast Parsnip Soup 3/4 lb parsnip peeled and cut into large chunks 1/2 lb carrots peeled and cut into large chunks 2 tbsp chopped fresh rosemary 1 tbsp … Continue reading

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Broiled Oysters on the Half Shell

Here is a simple way to enjoy fresh oysters if someone prefers them cooked and someone else prefers them raw. If you do not know how to shuck an oyster go here. If you do not have an oyster knife … Continue reading

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Winter Squash and Kale Salad

This is a great way to use a small delicata or butternut squash. Winter Salad 1 bunch kale stems removed and chopped into ribbons 1 small delicata squash sliced in to thin rounds skin still on 1/4 cup olive oil … Continue reading

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Crab En Croute

The dungeness crab season is way too short. Blink and you miss it and all the tasty, meaty goodness that it entails. So we were stoked to see some fresh crabs at our fish monger when we picked up oysters … Continue reading

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Plum Jam

What better way to use up a giant bucket of overripe plums. For how to can and basic jam making go here. Plum Jam 8 cups plums skin removed from 3/4 cut into small pieces 4 cups sugar 4 cloves … Continue reading

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Seared Porcini Mushrooms

This requires at least 1 lb fresh porcini. Pick caps over stems. Florentine Porcini Mushrooms 1 lb porcini mushrooms 1 whole head garlic 8-12 leaves basil 1/4 cup olive oil 2 tsp dijon Salt/pepper Butter Peel paper from garlic. place … Continue reading

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Pickled Radishes

So aside from kale the only thing at the farmers market worth buying is radishes. Luckily this helps them taste a lot better. This fills one normal sized wide mouth ball jar. Pickled Radishes 1 bunch radishes tops removed and … Continue reading

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