Currently viewing the tag: "lemons"
An elegant presentation of spinach that can be made a day ahead and reheated in the oven in a bain-marie just before they are needed. Serve it with rings of roasted Delicata squash and drizzle with a light simple syrup spiked with Meyer lemon juice.
Continue reading »
If you love the silky texture of mayonnaise, but cholesterol is not your friend, try this cholesterol free substitute. Avocados are a good source of potassium, magnesium, omega 3 and 6, vitamins K, E, B6, and C. Although this mayo is not as flavor neutral as egg based mayo, with a little thought it should work well in many applications.
Continue reading »
These are the nice uniform slices of citrus you find in salads and dishes in nicer restaurants that look like a segment of orange but there is not white skin of pith on the segments. In restaurant lingo these are known as “suprêmes”. You want a good sharp knife for this, preferably one with a thin blade.
Continue reading »
From what I can gather, “Roman Style” here means “with mint”. I love mint, and I love artichokes. So…
Continue reading »
When I received both artichokes and favas in my box, I thought, “how about a combination?” It turned out great!
Continue reading »
I was in the mood for salad, but wanted something a little creamer than the usual vinaigrette. I also wanted something a little light as I was dressing baby greens. My Meyer lemon tree had just given me an abundance of fruit also, so all these things were playing in my mind as I opened the refrigerator. Here is the result.
Continue reading »
Search High Ground Site
High Ground Favorites Cloud
apples arugula basil beets braise broccoli carrots cauliflower celery chard cheese cilantro dressing fennel fish herbs kale leeks lemon lettuce Meyer lemon mint mushrooms nuts onions oregano parsley peppers pork potatoes quickles radishes salad sauce saute scallions soup strawberries summer squash tomatoes topping vegan vegetarian vinaigrette winter squash