Green Aioli
Adapted from Emeril Lagasse The truth is, I set out to make yucca fries. I boiled the yucca too long and was forced into a kind of mashed potato situation the likes of which are not worthy of this site. The upshot was a fantastic aoili, in which I used farm fresh eggs, garlic, parsley […]
Gingery Kale Garden Salad
Ingredients • 1 small bunch kale, de-stem, fine chop (Farm) • 1 handful arugula, rough chop (Farm) • 1-2 carrots, grated • 2 cloves garlic, mince (Farm) • 1 tbsp ginger, finely grated (Farm) • 1 tbps extra-virgin olive oil • ½ juice, juicy lemon • A drizzle of honey • A sprinkle of sesame […]
Chickpea Tacos with Gingery Garden Salad
Serves 4 I covered my chickpeas with a few inches of water and refrigerated for a good 24 hours. If you’re also using dry beans, it’s important to discard the gaseous water in which they were soaked. If you soak them this long it cuts down boiling time (about 20 mins), or until soft-but-not-mushy. Which […]
Berenjena (Eggplant) Spread
Ingredients • 2 small organic eggplants, sliced and sweated • A few tbsp olive oil, for boiling • 3 garlic cloves, fine chop • 1 teaspoon ground cumin • ½ juicy lemon, juiced, plus rind • 1 tsp salt • 1/2 cayenne pepper • 1 small bunch, fresh parsley, de-stem and chop • 1/8 cup […]
Costa Rican Plantain “Latkes”
Two days ago I arrived at Rancho Delicioso and struck eco-gold. In preparation for my third grand supper on this paradisaical rural peninsula, I created a cross between a Jewish-style potato latke and African tatale— where plantains are a food staple. It flourishes here in Costa Rica, though we don’t know exactly when the banana-like […]
Green Drinks from the Farm
The world has been learning about the amazing health benefits and healing properties of green drinks, so producing ingredients for them has been a priority for me. There are some great fruit and veggies, such as the broccoli and green apples shown in the lower part of the photo, that we must bring from […]
Homemade Pepperoncinis in 5 Minutes
I adore pepperoncinis, finding them highly addictive, and have been buying expensive imported jars if them. Luckily they are easy to grow and easy to pickle them in jars, and if done right, are crunchy and amazing. I have been making them one small jar at a time and you can eat them the […]
