Episode List

SALSA VERDE This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp. 1 bunch basil, stems removed ½ bunch parsley, stems removed ½ bunch mint, stems removed ¾ cup olive oil 2 Tbsp lemon juice 1 Tsp crushed red pepper flakes 1 clove garlic 1 Tbsp capers...

Recipe: Orechiette with Guanciale and Dandelions 1lb good quality orecchiette (I’m partial to De Cecco) Kosher salt 1 tsp olive oil ¼ pound guanciale, cut into ¼” by 1” slices* 2 cloves garlic, chopped 1 tspn chili flake ½ tablespoon unsalted butter 1 large bunch of dandelions, cleaned and chiffonaded 1 Tbspn flat-leaf parsley, chopped ¼ grated pecorino cheese Salt and Pepper to taste *Guanciale is cured pork jowl. Often, bacon is subbed for guanciale in Americanized recipes, which is...

Tune into this edition of Anastasia's Fridge to learn more about peppers! From history to biology, Anastasia Cole Plakias dissects the pepper, and tells you how to use it in your kitchen! This program has been brought to you by Consider Bardwell. FARMER FLANNER’S HOT SAUCE The texture of hot sauce makes brilliant use of a pepper’s cell-wall pectins to form a thick, smooth puree naturally. For this one, we invite you to try your favorite local peppers and see what flavor combos strike your...

RISOTTO PRIMAVERA Early spring vegetables are limited, so use whatever fresh nibbles you can find in this dish. I like snap peas and asparagus but you can use any combination of fresh shelling peas, favas, ramps – whatever looks good. 1 Tbspn olive oil 2 Tbspn butter, divided 1 small yellow onion 1 clove garlic 2 cups chicken or vegetable broth bowl of ice water 1 cup Arborio or Carnaroli rice 1 cup fresh snap peas, de-stringed and sliced on the diagonal 5 stalks of asparagus, trimmed and...

Recipe: Potato Leek Soup 2-3 large leeks 1 Tbsp unsalted butter 1 cup chicken or vegetable stock 1 lb boiling potatoes (the shiny-skinned varieties all work well for boiling) Chives Salt and Pepper to taste Optional: ¼ cup heavy cream, truffle oil First, trim off the tough dark green tops of the leeks. Wash well, making sure to get all the grit in between the leek’s leaves, and dice. In a medium, heavy-bottomed stock pot, melt the butter over medium heat. Add the leeks and sauté, turning...

VERY BERRY DRESSING This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp. FOR THE SALAD: ¼ lb of mesculin mix ¼ lb of arugula or ruby streaks mustards 1 cucumber, thinly sliced FOR THE DRESSING: 1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes). 1 cup olive oil ½...

Tune into this edition of Anastasia’s Fridge to learn more about peppers! From history to biology, Anastasia Cole Plakias dissects...

EGGPLANT BRUSCETTA TOPPER 2lbs classic Black King Italian eggplant, peeled to leave 1″ stripes and cut into 1″ thick cubes...

EGGPLANT BRUSCETTA TOPPER 2lbs classic Black King Italian eggplant, peeled to leave 1” stripes and cut into 1” thick cubes Cheap olive oil or vegetable oil 1 cubanelle pepper, thinly sliced 1 small Spanish onion, sliced 3 garlic cloves, thinly sliced 4 sprigs thyme, destemmed 1/8 cup red wine vinegar ¼ cup golden raisins 1/8 cup pine nuts Salt, sugar (or honey) and pepper, to taste 1 good, crusty baguette, sliced, brushed with olive oil and toasted Line a large rimmed baking sheet with...

CHARD CHICKPEA STEW 1 ½ cup dried chickpeas 1 Tbsp cumin 1 tsp turmeric 1 tsp cardamom 1 tsp coriander ½ tsp cayenne 1 yellow onion 3 cloves garlic Choose any or all of the following:2 sweet peppers 3 carrots 1 small zucchini 2 cups cauliflower florets 4 sprigs thyme, destemmed 4 cups vegetable or chicken broth 4oz tomato paste 1 bunch chard ¼ cup of cilantro, chopped ¼ cup parsley, chopped 2 cups couscous salt and pepper to taste Optional:1 lb lamb stew meat or boneless chicken thighs ¼...

CHARD & CHICKPEA STEW 1 ½ cup dried chickpeas 1 Tbsp cumin 1 tsp turmeric 1 tsp cardamom 1 tsp...

SALSA VERDE This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware...

RISOTTO PRIMAVERA Early spring vegetables are limited, so use whatever fresh nibbles you can find in this dish. I like...

VERY BERRY DRESSING This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any...

Recipe: Orechiette with Guanciale and Dandelions 1lb good quality orecchiette (I’m partial to De Cecco) Kosher salt 1 tsp olive...

Recipe: Potato Leek Soup 2-3 large leeks 1 Tbsp unsalted butter 1 cup chicken or vegetable stock 1 lb boiling...