Ingredients:
1 small Asian pear, sliced thinly using a chef’s knife or and Benriner mandoline slicer
2 small dry-farmed tomatoes, sliced thinly using a chef’s knife
Few rings of red onions, macera...
Makes two salads
Ingredients
1 small fennel, shave thinly using a chef’s knife (save some fennel fronds for garnish)
1 Pink Lady apple, sliced thinly
Manchego or Pecorino cheese to taste
2 tablesp...
Makes 4 toasts
Ingredients
2 Granny Smith apples, stem & seeds removed, sliced thinly (about 16 slices per apple and 8 slice on each toast)
4 slices of Edible School Yard Loaf (about 1 inch in...
Recipe from Chef Rose Johnson of Private Chefs of the SF Bay
Servings: 4
Ingredients:
3 large ripe pears
10 oz bag pre-washed baby spinach
¼ lb bacon or braised pork belly
¼ red onion
6 cherry t...
This salad features all the beautiful colors, texture and flavors you can achieve when cooking within the winter season. Welcome to apple season!
Ingredients:
1 Fuji apple, cored and sliced thin...
INGREDIENTS:
1 bunch of cavolo nero kale1 apple, cut into matchstick pieces1/2 pomegranate de-seeded½ cup hazelnuts, toasted and shelled¼ cup of shredded pecorino cheeseSalt to tasteDRESSING:1/3 ...
This is a simple recipe inspired by a dish that Farmer Kristin ate while spending time in Northern Italy. It's a perfect for an afternoon snack.
Serves 2
Ingredients
1 apple, shaved or sliced thin...
INGREDIENTS
Pastry
3 3/4 cups all-purpose flour
3 tablespoons sugar
3/4 teaspoon salt
1 stick plus 7 tablespoons cold unsalted butter, cut in small pieces
1 large egg
1 large egg yolk
1/2 cup pl...
