Ingredients: 1 cup black rice 2 shallots, finely chopped 1 teaspoon olive oil 1 tsp salt 2 tablespoons coriander 3 tablespoons sesame seeds, toasted 5 purple carrots, coarsely grated 1 lime, grated for zest and juiced 1 teaspoon salt 1/2 pomegranate, seeds Directions: Prepare rice to package instructions. While the rice is cooking, toast sesame … More Purple carrot risotto
Our Thanksgiving box this year features: Our favorite, all-homemade pumpkin pie recipe Sweet potato and red valerie potato bake Roasted fall root soup Our Favorite, all-Homemade Pumpkin Pie Recipe Ingredients For the filling: 16 oz pumpkin (roast your pumpkin at 350 degrees until soft. Then scoop out and mash/blend with an emersion blender) 1/2 cup … More Thanksgiving Recipes 2017!
Ingredients: 1 bunch nero radishes (5-7 radishes) Coarse sea salt Olive oil Directions: Slice radishes into very thin slices (if you have a julienne slicer, this is a great time to dust if off and use it! 🙂 ) Coat in olive oil Prep baking sheet by covering it in parchment paper or a baking … More Nero Black Radish Chips
Ingredients: 1 romanesco head Thyme ½ cup hazelnuts 2-3 golden beets, sliced thin (1/8-1/4 inch) 3 TBSP butter ¼ cup breadcrumbs 1 tbsp balsamic vinegar 1 lemon 1 tbsp olive oil Salt and pepper Directions: Slice the beets and break the romanesco into small (1-inch) size pieces. Add veggies, bread crumbs and toss together. Spread … More Romanesco and Golden Beet Rotîs (or Pasta!)
Ingredients: 1 kabocha squash, cut into wedges or cubes 1/2 cup loose leaf parsley 1/2 cup loose leaf marjoram 1 leek, thinly slicked Salt and pepper to taste Olive oil 2 TSBP white balsamic vinegar ½ cup hazelnuts, lightly roasted Directions: Heat the oven to 400°F. Brush squash with olive oil, salt and pepper. Roast, … More Sunshine kabocha squash with herb salsa