Winter

1 lb. dry black beans, cleaned and rinsed 1 piece smoked ham hock 2 bay leaves 5C vegetable stock 1t salt Place first 5 ingredients on sauce pot. Bring to a boil. Skim the scum that rises to the surface. Add salt and reduce heat to a brisk simmer. Cook till beans are tender, about […]

For the Cake: 1/2 pound white chocolate finely chopped 8 cubes of white chocolate, each 1/2-inch in size (reserve for baking the cake) 6 tablespoons unsalted butter 1/2 cup all-purpose flour, sifted 5 large cage free egg yolks 4 vanilla beans, split and scraped 5 large cage free egg whites 1/2 cup evaporated cane juice,

4 organic golden beets, peeled and cut in 1-inch cubes 4 medium organic carrots, peeled and cut in 1-inch cubes 2 cups pearl onions, peeled 8 fresh chanterelles, cut lengthwise in quarters 6 sage leaves, chopped 2 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper to taste Directions: Heat oven to 400

For the Glaze: 1/2 cup evaporated cane juice 1/2 cup aged sherry vinegar 1/2 cup fresh squeezed orange juice 3 ounces orange marmalade Directions: Heat cane juice in thick-bottomed saucepan over medium heat until it just begins to caramelize. Add remaining ingredients, bring to a slow boil and reduce to three-fourths of its original volume.

1 tablespoon chopped shallots 1 tablespoon fresh lemon juice ( lemon squeezed and strained) 2 teaspoon Dijon mustard 5 tablespoon extra virgin olive oil 1 pound organic frisée (curly leaf endive), torn into bite size pieces Kosher salt and fresh ground pepper 4 ounces crumbled local goat cheese Directions: In a stainless steel bowl, whip

Sautéed Artichoke Hearts Ingredients: 8 medium artichokes, trimmed, peeled, and choke removed; soak artichokes in lemon water to prevent browning. 3 ounces extra virgin olive oil Kosher salt and fresh ground pepper Getting it done: For the Baked Falafel Use a pot with a tight-fitting lid. Add 1 inch of water and insert a steaming

4 ounces each: sweet potato, parsnip, turnip, golden beet, garnet yam, yucca root, purple potato, carrot and celery root, peeled and cut into 1/4-inch dice 4 ounces butter 4 shallots, finely chopped 2 teaspoons fresh thyme, finely chopped 2 teaspoons fresh rosemary, finely chopped Fresh cracked pepper and kosher salt to taste Directions: Cook the

8 eight-ounce filet steaks 2 tablespoons extra virgin olive oil 2 tablespoons bacon drippings (see Winter Greens recipe, ]above) 2 cups crumbled gorgonzola 1/2 cup chopped walnuts Kosher salt and fresh ground pepper Directions: For this procedure, use a sauté pan with a metal handle (no plastic or rubber.) Preheat oven to 400 degrees. Season

8 ounces thick-cut applewood-smoked bacon 8 hard-boiled eggs, chilled, peeled and sliced in an egg slicer 2 tablespoons finely chopped shallots 2 tablespoons fresh lemon juice (1/2 lemon squeezed and strained) 1 tablespoon Dijon mustard 3 ounces extra virgin olive oil 1 head organic escarole, torn into bite-size pieces 2 heads organic radicchio, torn into

Roasted Organic Carrot and Parsnip Purée Soup Ingredients: 1 1/2 pounds carrots, peeled and sliced 1/2 inch thick 1 1/2 pounds parsnips peeled and sliced 1/2 inch thick 2 medium yellow onions, peeled, halved and sliced 1/2 inch thick 2 ounces extra virgin olive oil 6 garlic cloves, minced 1/2 cup dry white wine 2