Recipes
Source: Joshua McFadden’s Six Seasons Ingredients: For the Toasted Breadcrumbs a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt For the Salad: 1/2 cup walnuts...
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Serves 2 Ingredients: For the Tacos: 1 cup roasted root vegetables (see ingredient and directions below) ½ cup canned black beans, rinsed 2 tsp extra-virgin olive oil 1 tsp ground cumin 1 tsp chili powder ½ tsp ground coriander ¼ tsp kosher salt ¼...
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Serves 4-6 Ingredients: 1/4 cup extra-virgin olive oil 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces 15 garlic cloves, peeled Pinch of crushed red pepper Kosher salt Black pepper 1 pound kale and swiss chard, stemmed, large leaves...
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Serves: 8 servings Ingredients 3 tbsp Olive Oil 3 lbs. Celery Root, peeled and cut into 1 inch cubes (2 large/4 small) 2 Leeks, cleaned and roughly chopped 2 Parsnips, peeled and cut into 1 inch cubes 1 Apple, cored and...
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