Recipes | Waxwing Farm

Johnny Schmitt's Potato Gratin

From Saveur.com 1 cup heavy cream1 cup Chicken Stock4 tbsp. butter1 garlic clove, crushed1 bay leafPinch of red pepper flakesFreshly grated nutmegSalt and freshly ground black pepper4 large russet potatoes, peeled, and thinly sliced1 cup grated

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Quinoa with roasted brussels sprouts, leeks and slivered almonds

From gluten-free goddess.blogspot.com Quinoa ingredients: 1 cup quinoa2 cups water Sea salt, to tasteInstructions:Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste.

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Date/Goat cheese YUM!

1. coarsely chop up walnuts and combine with equal parts chopped medjool dates. 2. roll walnut/date combo into balls and press thumb into center to make indentation. 3. place small dollop of goat cheese in center of indentation and place on ba

Chicken Thighs That Make You Wanna Go Uhhhhhhh, Manah Manah!

6 bone-in, skin-on chicken thighs (must be skin on) 2 garlics fresh rosemary 1 cup white wine 1.5 cups chix stock 1/2 lemon Bring chicken thighs to room temp. Salt and pepper each side Heat up about 2 tbs canola oil (doesn't spatter as much as olive

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Zucchini Pasta

onion zucchini 2 garlics oil/butter orzo parmesan Grate an onion on a box grater and saute in oil/butter over medium heat until translucent (salt each layer you put in) Grate a couple of garlic cloves on the microplane and throw it in with the onion

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Creamy Spiced Kale

1 bunch kale (or other sturdy leafy greens) 2 teaspoons Ras el Hanout 2 cloves fresh garlic, crushed pinch salt 1 teaspoon coconut oil 1/2 cup coconut milk Wash the greens and remove the stems with the tip of a sharp knife. Roughly chop or tear the

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RAS EL HANOUT

RAS EL HANOUT (originated in North Africa thousands of years ago and can include up to 100 individual spices. Each vendor in the market declares his blend to be the best and holds his recipe as a closely-guarded secret. Some people believe the seduct

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Bacon Gnocchi

TomatoesBaconOnionsShallotsVarious herbs- rosemary, thyme, parsley...White wine or white wine vinegarGnocchi- make your own or buy it frozenParmesean cheeseuse 2 or 3 large fresh tomatoes for 2 people. blanch tomatoes.cook some bacon. remove, and set

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Sweet Potato Skillet

Sweet potatoesonionsolive oilblack beanseggscheesesalt peppercumin use iron skillet or oven and stove top safe pansaute onions in oil. add cumin. add cubed sweet potatoes, saute until soft. add soaked black beans, mix. crack 3 or 4 eggs on top

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Spinach with cheese and spices

onionsolive oilspinachbuttermilk or milk curdled with lemon juicepaneer cheesericegaram masala Saute onions in oil. Add spices (garam masala, or any type of Indian blend). Add a ton of spinach- cooks down a lot. wilt the spinach a bit. Pour bu

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Honey-Soy Glazed Vegetables With Crispy Mushrooms

(From David Chang)serves 61/4 cup plus 1 tablespoon canola oil1 pound medium turnips, cut into 3/4-inch wedges1 pound medium radishes, quartered1/4 cup honey2 tablespoons soy sauce1 tablespoon fresh lemon juice1/2 pound Swiss chard, stems discarded a

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Ottolenghi's Herb Soup

serves 65tbsp olive oil2 medium onions, peeled and roughly chopped2 garlic cloves, peeled and crushed2 tsp ground turmeric1 tsp grated nutmeg1 tbsp dried mint2 cups baby spinach1/4 cup parsley (whole, leaves and stalks)1/4 cup cilantro (whole, leaves

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Cranberry Bean, Lacinato Kale and Pasta Soup

(from The Wednesday Chef, adapted from Amy Scattergood)Makes 8 to 10 servings1/4 cup olive oil plus 2 1/2 tablespoons, divided2 leeks, white part only, cleaned and sliced, about 2 cups2 medium carrots, finely chopped, about 1 cup1 onion, finely chopp

Products (Onion, Kale, Leek, Carrot, Parsley, Sage, Scallions (Green Onion), Bush Dry Bean)

Roasted Vegetable Orzo

(from Heidi at 101cookbooks)serves 4-61 medium delicata squash, seeded & sliced 1/3-inch thick3 shallots, peeled2 tablespoons olive oil or melted clarified butterfine grain sea salt4 medium cloves garlic, peel on 12 kale leaves, washed &

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Chard and white bean stew

(from Deb at Smitten Kitchen who adapted it from Dan Barber)1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned3 tablespoons olive oil1 cup (5 1/4 ounces) chopped carrots1 cup (5 ounces) chopped cele

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Cream of Tomato Soup

2 T olive oil2 T tomato paste1 large onion1 carrotsalt and pepper4 cups tomato (use preserved tomatoes or canned)1 t thyme leaves1 cup cream steps1. Heat oil in a sauce pan over medium heat. Add the tomato paste andlet it cook for a minute, then add

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Squash Tacos

squashlime juicecayennecuminsaltblack beansa handful of chopped onionswhite crumbly cheesecilantrocorn tortillas1. Cut a squash in half and roast face down at 400 degrees for 40minutes. Let cool until you can handle it and scrape out into a bowl.Stir

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Creamy Carrot Soup

3T butter or oil1 small onion, sliced1 pound carrots, roughly chopped1 large starchy potato, peeled and roughly choppedsalt and pepper5 cups stock1/2 cup cream (optional) steps1. Put the butter or oil in a large, deep saucepan over medium heat.Add t

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Leek Quiche

Crust: 2C flour, 2/3 cups butter, give or take 1/2 cup ice water4T butter or oil6 cups thinly sliced leekssalt and pepper1/4 cup mixed fresh herbs6 eggs at room temp2 cups cream, half-and-half, or milk, heated just until warmsteps1. preheat oven to 4

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Turnip Fries

TurnipsOlive oilSaltPepperParmesean cheese Cut turnips into desired 'fries' shape. Toss with olive oil, salt, pepper and parmesean. Roast in a hot oven (400-450) until done.

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Potato, Green Cabbage and Leek soup

1/2 cup crème fraîche or sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon peel 2 tablespoons (1/4 stick) butter, divided 1 tablespoon extra-virgin olive oi

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Carrot Soup with Lemon Tahini

From Smittenkitchen.comSoup2 tablespoons (30 ml) olive oil2 pounds (905 grams) carrots, peeled, diced or thinly sliced1 large onion, finely chopped4 regular or 6 small garlic cloves, peeled and smashed1/4 teaspoon ground coriander1/2 teaspoon g

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Beet Risotto

from Vegetarian Cooking for Everyone5-6 cups vegetable stock3 tbs butter or olive oil1 onion, diced1.5 cups arborio rice1/2 cup dry white winechopped parsleychopped basil2-3 medium beets, peeled and grated (about 2 cups)2-3 cups greens, finely choppe

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Miso Curry Delicata Squash

from Super Natural Everyday1 delicata squash1/4 cup olive oil1/4 cup white miso1 tbs red Thai curry paste8 ounces tofu (cut in to small cubes)4 medium new potatoes, unpeeled, cut into chunks2 tbs lemon juice1.5 cups chopped kale1/3 cup toasted pepita

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Kale and Coconut Salad

from Super Natural Every Day1/3 cup olive oil1 tsp toasted sesame oil2 tbs soy sauce3.5 cups chopped kale1.5 cup unsweetened large-flake coconut2 cups farro, rice, or other grainHeat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. P

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