All posts tagged: Recipes

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Lowell’s Sea Salt and Chocolate Chip Cookies

Chocolate chip cookies are, in my opinion, the best cookie ever. I can’t say enough about how glorious they are. We make ours with a darker chocolate to contrast with the rich, buttery, brown sugar cookie dough. A touch of sea salt sprinkled on top makes the flavors dance. Be sure not to over bake the cookies to achieve the wonderfully chewy texture inside and crispy texture on the edges. Ingredients: 9.5 oz whole wheat pastry flour 8.25 oz all purpose flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons salt 10 oz butter, room temperature 8.75 oz brown sugar 8 oz sugar 2 eggs 2 teaspoons vanilla extract 16 oz dark chocolate sea salt First, mix the flours, baking soda, baking powder and salt together and combine well. In a stand mixer, or by hand with a wooden spoon, cream the butter and sugars together until they are just mixed together with no buttery streaks. You don’t want this mixture light and fluffy, you want it heavy and sugary. …

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The Classic Nicoise Salad

It’s one of the most pleasurable lunchtime meals and harks from one of the most pleasurable places on the planet to spend a lazy afternoon. The crested coast of South France is epic in it’s multitude of views, sites, and meals. At it’s most basic, and as it’s regularly served in Southern France, the Nicoise salad is canned tuna, olives, boiled potatoes, green beans and a soft or hard boiled egg, with a touch of lettuces. We encourage you to play with these ingredients. The Nicoise salad, as we are sharing with you, is in reference to both the preparation of the canned tuna into a tuna salad, and the preparation of the tuna salad as part of a composed Nicoise Salad. The Tuna Salad – In a large mixing bowl add: The zest and juice of 1 lemon (add more to taste if needed) 1/4 bunch parsley, chopped 1/2 red onion, shaved 1/2 cup celery heart, thinly sliced 1/2 cup chickpea beans 1 T capers and caper juice 1/2 cup aioli of your choice …

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Smothered Summer Squash with California Mole

This recipe was dreamed up as a great way to use up the bounty of summer squash we grow at the farm each summer. Luckily, the California mole is versatile enough to use on just about any roasted vegetables throughout the year, including potatoes, pumpkin, carrots and eggplant. It can also be used to accompany meats such as chicken or lamb. The recipe makes enough to save the leftovers in a tightly sealed container in the fridge for the next time you need a quick vegetable side dish. For the Sauce (makes 1 pint) ½ cup almonds ½ cup pumpkin seeds plus 1 tablespoon for garnish ½ cup tomato puree 1 dried chipotle chili 4 whole cloves garlic, peeled 1 shallot 1 lemon 1 tablespoon olive oil plus 1 cup for garlic confit Salt to taste Toast the almonds and pumpkin seeds on a sheet pan in a 350 degree oven, stirring once, until golden brown and fragrant, about 6-8 minutes. In a small saucepan add 1 cup olive oil and whole peeled garlic cloves, …

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Rabbit Crépinettes with Peaches, Morels and Dill Mustard

This dish is a culmination of summer. Fresh rabbit from our friends at the Giving Gardens Project, peaches from Stony Gate Farm and earthy morels come together for a satisfying, deceptively light dish. Crépinettes are typically a sausage wrapped in what is known as caul fat (crépine in French). We use the caul fat in lieu of a more traditional hog casing. It provides moisture and keeps the sausage contained during cooking. Plus, the visual presentation is striking. Crépinettes can be filled with a myriad of different sausages and for this recipe I’ve chosen rabbit. We source our rabbit from Tyja and Sarah at the Giving Gardens Project in Sebastopol. They raise all their rabbits with great care and you can really taste it in the finished product. The peaches are from Mary Radu, who grows them on her family property, also in Sebastopol. And the morels were foraged by Dylan Taube, who just happens to be Tyja’s brother. Taking the time to source the best ingredients really makes a difference. The dish is brought together …