Preserved Lemons

What Do We Need? 

organic lemons
black peppercorns
bay leaves
additional spices of your choosing

How Do We Make It? 

  1. Thoroughly wash organic lemons, enough to fit snugly into your jar. Cut into quarters and rub all cut sides with salt. Cover the bottom of your jar with salt and squish the first layer of lemons in. Cover with salt and repeat until you jar is full.  

  2. Press the lemons down to release more of their juices, add peppercorns, a bay leaf or 2 and any other desired spices.

  3. Squeeze juice from additional lemons to cover the contents of the jar.

  4. Cover jar and keep it in a cool, dark place (like a cabinet) for 3-4 weeks to allow fermentation to occur. Pull the jar out and shake it daily. You’ll know they’re ready when the rinds are tender to bite!

  5. When they’re ready, store in the refrigerator.  

  6. To use remove the lemon and give it a little rinse, you can use the pulp and the rinds in all sorts of recipes.

Beetroot Hummus

How Many? 

Makes about 2 cups

What Do We Need?

1 large beetroot, washed and ends trimmed
1 garlic clove, peeled
1/2 cup cold water
3 tablespoons olive oil
1/3 cup tahini
2 tablespoons fresh lemon juice
1 cup cooked chickpeas (rinse if using canned)
Kosher salt

How Do We Make It?

  1. Preheat oven to 425 degrees. Place beets on a large piece of tin foil, wrapping the sides of the foil to cover the beets. Roast in the oven for about an hour, or until tender. Rub the beets with a paper towel to remove skin. Let cool completely and chop in smaller pieces.

  2. Peel garlic. Add all ingredients, including the peeled and cooled beets, into a blender or food processor and season with salt to taste. Blend until a smooth hummus forms, adding more water if needed. Check seasoning.

  3. Garnish with additional olive oil if desired and serve at room temperature.

Cannellini Bean Dip

How Much?

Makes 2 cups

What Do We Need?

1 medium garlic clove, peeled
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 cups cooked cannellini beans (rinse if using canned)
1/4 cup extra virgin olive oil
2 teaspoons (2 stalks, leaves picked) minced fresh rosemary
Salt and black pepper to taste

How Do We Make It?

  1. Peel garlic. Zest and juice lemon. Put the beans in a food processor with the garlic, lemon zest, juice, and a good pinch of salt and freshly ground pepper.

  2. Turn the machine on and add the olive oil in a steady stream through the feed tube; process until the mixture is smooth. Add water if needed. Add rosemary and pulse mixture until rosemary is well mixed in.

  3. Place in a serving bowl. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.


Recipe by Three Babes Bakeshop

What Do We Need?

For the crumble topping:
3/4 cup all-purpose flour
1/2 cup thick rolled oats
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 pound butter, at room temperature

For the peaches:
2 pounds peaches, washed, halved, pitted and sliced into 1/2 inch slices
1/2 cup sugar
1/2 teaspoon ground cardamom

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar

How Do We Make It?

  1. For the crumble: Preheat the oven to 350 degrees.

  2. Measure and mix all of the dry ingredients together except for the oats. With your hands or in the bowl of a stand up mixer fitted with a paddle attachment, cream the butter with the dry ingredients until well combined. Then, add the oats slowly and mix until they are incorporated throughout the dough and remain whole - you don’t want to over-mix the dough or pulverize the oats!

  3. Spread the crumble mixture on a sheet pan lined with parchment paper, and bake 10-15 minutes until the crumble is well browned. Allow to cool, and break into large pieces or chunks. While the crumble is baking and cooling, start prepping the peaches.

  4. For the peaches: Mix the sugar with the ground cardamom, then mix the sugar mixture with the sliced peaches and allow to macerate until you’re ready to plate your dessert.

  5. For the cream: Half a vanilla bean, scraped and seeds added to the cream.

  6. With a small paring knife, split the vanilla bean down the middle and scrap the seeds out with the back of the knife. Add the vanilla bean seeds to the cream and powdered sugar in the bowl of a stand up mixer, or in a bowl with a hand beater or whisk, and whip the cream until enough air is incorporated to be light and fluffy, but not so much that the cream starts turning into butter.

  7. To plate the dessert: In 8 separate bowls, divide the macerated, cardamom peaches, and top with crumble and vanilla bean whipped cream. Enjoy!


How Many? 

Serves 2-4

What Do We Need?

5 Armenian, Persian or Kirby cucumbers, quartered and then smashed
1 teaspoon kosher salt
3 cloves garlic, minced
2 tablespoons sesame seeds, toasted
1 teaspoon honey, warmed
1 teaspoon sesame oil
1 teaspoon red pepper flakes (optional)
1/3 bunch fresh cilantro, roughly chopped

How Do We Make It?

  1. Place the cucumbers in a small bowl and mix with the salt. Let sit while you make the dressing.

  2. To make dressing: Whisk together the garlic, sesame seeds, honey, sesame oil, red pepper flakes (if using), and cilantro. (Warm the honey by placing the jar in hot water to make it easier to combine with the dressing.)

  3. Enjoy right away or store the salad in the refrigerator for a few hours to further develop the flavors.


How Many?

Makes 12 fritters

What Do We Need?

For the fritters:
1 medium delicata squash
2 medium globe squash (or zucchini)
1 yellow onion
1 egg
3 tablespoons whole wheat flour
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons oil, for cooking
1/2  bunch cilantro (optional)
1 bunch chives

For the sweet pepper sauce:
2 cloves garlic, peeled and minced
1 teaspoon olive oil
5 sweet red bell peppers seeds removed, roughly chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste

How Do We Make It?

  1. For fritters: Cut delicata squash lengthwise then remove all seeds with a metal spoon. Grate the two halves. Grate the globe squash and peel, then thinly slice the onion.

  2. In a medium bowl, whisk the egg with a fork. Add grated squash (both kinds), sliced onion, flour, smoked paprika, salt and pepper to the egg and mix lightly until it reaches the consistency of batter.  

  3. Heat oil in large sauté pan over medium heat. Drip batter into heated pan to form small circular pancakes or long, stick-like shapes (for ease of dipping) and pan-fry for 3-4 minutes each side, or until crispy. Remove from pan with a spatula and place onto a plate with paper towel to cool.

  4. For pepper sauce: Peel and mince the garlic. Cut peppers in half, scrape out the seeds and chop them into rough pieces. Sauté garlic in heated saucepan with olive oil. Add peppers, apple cider vinegar, honey, salt and pepper. Simmer over low heat for 15 minutes, stirring often to prevent it from burning. Puree in blender or food processor until smooth.  

  5. Garnish fritters with chopped cilantro and chives. Serve with pepper sauce on the side, for dipping, or on top.

Egg Butter

How Many? 

Makes about 8 ounces of butter

What Do We Need?

5 large eggs, hard boiled and peeled
1/2 stick (2 ounces) unsalted butter, softened
1 teaspoon kosher salt

How Do We Make It?

  1. Boil eggs for 10 minutes, drain, and let cool in ice cold water. Peel and chop finely.

  2. Beat butter and salt by hand until soft. Mix in eggs. Serve alone or with Carelian pies

Herb and Lemon Pistou (Pesto)

How Much?

Serves 4-5 as a condiment

What Do We Need?

1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup (approx. 1/2 bunch) tightly packed cilantro (no need to pick off leaves)
1/2 cup (approx. 1/2 bunch) tightly packed flat leaf parsley (no need to pick off leaves)
1/4 cup extra virgin olive oil
3 tablespoons roasted sunflower seeds
Kosher salt

How Do We Make It?

  1. Zest and juice lemon. Wash herbs.

  2. Add all of the ingredients into a food processor. Mix until a smooth pistou forms, scraping the side of the bowl a few times.

  3. Taste and add more salt if needed.

Italian-style Salsa Verde

How Many? 

Serves 8

What Do We Need?

1 cup mixed herbs: parsley, mint, dill, scallion, cilantro
1/4 cup capers
2 large cloves of garlic
8 tablespoons olive oil
1 lemon

How Do We Make It?

  1. Finely chop the herbs and thinly slice garlic.

  2. Simply toss your greens and other ingredients.

  3. Add salt and lemon to taste.


How Many?

Serves 4

What Do We Need?

3-4 purple or green kohlrabi
2 pomelos
4 carrots
1 cup of mixed seasonal salad greens
1 bunch parsley
1 bunch cilantro

For dressing:
2 oranges, juiced and zested
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 tablespoon honey

How Do We Make It?

  1. Wash, chop all vegetables and combine with picked herbs.

  2. Make your vinaigrette by placing all the dressing ingredients whisking until smooth.

  3. Toss salad in dressing and serve.

Miso Butter

How Much?

Makes about 8 ounces of butter

What Do We Need?

For homemade butter:
4 cups organic heavy whipping cream
4 quart-sized mason jars with lids
Salt (note that the miso in this recipe is salty, so no need to add more to your butter in preparation)

For miso butter:
1 1/2 tablespoons miso
1/2 stick (2 ounces) unsalted butter, softened
1 tablespoon sesame seeds
Black papper (optional)

How Do We Make It?

  1. To make butter: Fill jars halfway with cream, seal the lid tight and shake it vigorously. It won't take long for the cream to become whipped, and then it will get thicker, but it's not butter yet.

  2. Power past this very whipped cream stage until it breaks: The liquid that forms is buttermilk, and the solid is your butter. The whole process takes no more than 15 minutes.

  3. Strain the buttermilk away and scoop out the butter onto some parchment paper. If you like salted butter, mix it in before shaping. Shape the butter into a log, wrap it in wax paper, and refrigerate to harden or use immediately. If you are planning to store the butter for more than a few days, it is recommended to wash the butter knob in ice cold water. This takes away all the remaining buttermilk and the butter will keep for longer.

  4. To make miso butter: Cream the butter and miso together with a fork, adding black pepper if you like.

Mustard Vinaigrette

How Much?

Serves 6

What Do We Need?

1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper

How Do We Make It?

  1. In a container with a tight lid, preferably a glass jar, add mustard, vinegar, salt, and freshly ground black pepper. Close tightly and shake well to mix, or use a mixing bowl and whisk.

  2. Add olive oil, shaking very well, until smooth and emulsified. Taste and add more olive oil if dressing is too acidic for your liking.

  3. Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Tip: You can also add minced shallots, garlic or herbs to your vinaigrette if desired. Other kinds of vinegars such as sherry, white wine or balsamic vinegar, and fresh lemon juice, can also be used. 

Orecchiette with Summer Corn, Tomato, and Oregano Sauce

Recipe by Chef Michelle Minori of Barzotto

What Do We Need?

For the orecchiette:
2 cups semolina flour
2 cups 00 flour
1 cup warm, salty water

For the sauce:
1 ounce fresh corn kernels
1 ounce cherry tomatoes, cut in half
2 ounces orecchiette
2 ounces corn stock
1 tablespoon olive oil
1 tablespoon butter
Juice of 1 lemon
Salt to taste

How Do We Make It?

  1. For the orecchiette: Mix the flours together in a bowl. Add salt to warm water so that it tastes slightly salty. In a KitchenAid or large bowl, add flours, then slowly drizzle in water while stirring until a dough forms. Knead on the table for a couple of minutes or until smooth. Allow the dough to rest for 20 minutes.

  2. For the sauce: While your orecchiette dough is resting, shuck the corn. Peel the husks back from the corn and discard. Carefully use a knife to cut the kernels from the cob. Put the cobs into a pot and cover with cold water. In order to make corn stock, bring the pot of water and cobs to a slow boil and let cook (about 30 minutes). Cut the cherry tomatoes in half to get them ready for our sauce. Pick the oregano leaves off the stems and set aside for your sauce as well.

  3. To form the orecchiette: To shape the pasta, cut each ball of dough into 8 portions. Roll one portion at a time into long ropes. Keep the remaining pieces covered with a damp towel. Using a bench scraper or a knife, cut each rope into little pebbles about a 1/2 inch long. Using the back of a butterknife, push down on the pebble of dough until it flips over and creates a little ear-like shape. Continue until all your dough is shaped.

  4. Fill a large pot with water and bring to a boil. Once the water is boiling, add some salt so that it tastes like the ocean. Add your beautiful oricchiette to the water and stir so that they float around in the water with lots of space. They will take about 5 minutes to cook.

  5. Meanwhile, put a pan over medium heat and add 1 tablespoon of olive oil. When your pan is hot, add 1 ounce of corn kernels to the pan and sautee until softened. Add in your tomatoes and cook until just warm. Toss in your freshly picked oregano. Once everything is aromatic, use a ladle to add 2 ounces of your corn stock to the pan and toss in 1 tablespoon of butter to thicken your sauce. Add a squeeze of fresh lemon juice and season with salt.

  6. Drain your pasta once it's cooked, and serve with your sauce. Enjoy with a friend or family!

Sour Cream and Herb Sauce

How Many?

Yields approximately 1 1/4 cups

What Do We Need?

3 tablespoons (1/2 bunch) finely minced chives
3 tablespoons (1/2 bunch) finely minced dill fronds (save stalks for potatoes)
1 tablespoon fresh lemon juice
1/2 cup full fat sour cream
1/2 cup whole milk greek yogurt
1 tablespoon Dijon mustard
Black pepper

How Do We Make It?

  1. Mince herbs finely and juice lemon.

  2. Transfer to a large mixing bowl together with the sour cream, yogurt, mustard, salt, and freshly ground pepper.

  3. Mix until combined, taste, and season with more salt and pepper if needed.


What Do We Need?

1/2 cup soy sauce
1/2 cup rice wine vinegar
3 tablespoons white sesame seeds
2 tablespoons honey, warm
2 tablespoons fresh ginger root, grated
2 teaspoons sesame oil
3 cloves garlic, minced

How Do We Make It?

  1. Whisk together the soy sauce, vinegar, sesame seeds, honey, ginger sesame oil, and garlic in a bowl.

  2. Serve with vegetable spring rolls or use as dip for mushroom dumplings.

Spiced Lamb Meatballs with Ras el Hanout Spice Mix

How Much?

Makes 20 medium meatballs and 3/4 cup ras el hanout

What Do We Need?

For the meatballs:
2 medium garlic cloves
1/3 bunch oregano
1/3 bunch mint
1/4 cup raisins
1 tablespoon tomato paste
1 1/2 tablespoons ras el hanout (see below)
1 pound ground lamb
Salt and black pepper to taste

For the ras el hanout:
4 tablespoons fennel seeds
4 teaspoons black peppercorns
2 teaspoons ground cloves
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons ground cardamom

How Do We Make It?

  1. For the ras el hanout spice mix: Grind fennel and pepper in a spice mill until turned into a semi-fine powder. Combine with the other spices and store in an airtight container.

  2. For the meatballs: Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  3. Peel and mince garlic. Pick oregano leaves from stems and mince. Pick mint leaves from stems and chiffonade. Mince raisins and add to a mixing bowl along with garlic, herbs, and the rest of the ingredients, along with a few healthy pinches of salt and ground pepper. Massage mixture with your hands until fully incorporated.

  4. Form medium-sized meatballs (keep size consistent) and place on prepared baking sheet. Bake for 12-15 minutes until no longer pink inside.


How Many?

Serves 4 to 6

What Do We Need?

For crepes:
1 cup whole wheat flour
2 large eggs
1 cup whole milk
1/2 cup water
1 teaspoon salt
3 tablespoons butter, melted
Plus additional butter for pan

For sauce:
4 apricots, rough chopped, pits removed (or other stone fruit)
15 lemon verbena leaves, chopped
2 tablespoons sugar
1/2 cup almond butter (optional)

How Do We Make It?

  1. In a blender, combine flour, eggs, milk, water, salt, and butter and mix for 10-20 seconds until smooth. Pour mixture into a measuring cup, cover with plastic wrap and let rest in the refrigerator for at least 1 hour.

  2. Put chopped apricots, lemon verbena and the sugar in a small sauce pan over low heat. Cook for 20-30 minutes, stirring occasionally to prevent burning.

  3. Heat a small, non-stick pan. Add butter to coat. Pour 3 tablespoons of the crepe batter into the center of the pan and swirl quickly to spread evenly. Cook for 30 seconds,then flip and cook for 10 seconds on the other side. Transfer to a plate or cutting board to cool. Continue until all batter is used.

  4. To plate, place crepe on a plate and fill with a spoonful of apricot filling.  Add almond butter if desired. Enjoy as dessert or afternoon snack.