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cooking
Monday, July 30, 2012
Pasta with Arugula Puree and Cherry Tomato Sauce
Cooking With Farmscape
As the first cherry tomatoes begin to ripen on the vine, we savor each one, relishing in their exceptionally sweet and delightful flavor, but by the end of the season, little tomatoes are taking over Farmscape kitchens all over Los Angeles.
As that time of the season approaches, we'll keep you equipped with simple ways to use every last one! The first dish, from Gourmet.com, is one of my favorite ways to use up a bounty of cherry tomatoes. The recipe was adapted originally from LA's own Evan Kleiman.
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Thursday, May 10, 2012
Carrot and Beet Salad with Ginger-Miso Dressing
Cooking with Farmscape
We finally harvested the last batch of the root vegetables in our garden to make way for our next round of summer plants. This salad, adapted from October 2010's Bon Appetit, is a beautiful blend of winter vegetables and springtime flavors. I served this as a side to these quinoa-kale cakes, but the salad was really the highlight of the meal.
Thursday, April 05, 2012
Roasted Root Vegetable Salad
Cooking with Farmscape
Salads aren't known for being the most satisfying of dishes. However, this mix of roasted root vegetables on a bed of greens gives you a tasty and filling meal. I came up with it after finally having a bunch of our winter root vegetables ready for harvesting at the same time - and as a bonus, they opened up a good deal of space for me to starting planting our summer garden.
The recipe below looks complicated, but don't let its appearance dissuade you. It mainly describes the prep for the veggies; it's really helpful to stagger when you start roasting the veggies so they're all ready at the same time.
Tuesday, February 28, 2012
We harvested a massive eight pound purple cabbage from our demo garden on Monday and immediately wondered how we were going to use it. After all, eight pounds is a lot, even for a cabbage-lover like myself. I decided to try a recipe for grilled cabbage sandwiches that I've had my eye on for a while. They're kind of like a healthy, vegetarian (or vegan) response to the Reuben - except more beautiful and, in my opinion, more delicious. Plus, if you have any filling left over, it makes a great quick side salad for lunch the next day.
Cooking with Farmscape
Grilled Purple Cabbage Sandwiches
We harvested a massive eight pound purple cabbage from our demo garden on Monday and immediately wondered how we were going to use it. After all, eight pounds is a lot, even for a cabbage-lover like myself. I decided to try a recipe for grilled cabbage sandwiches that I've had my eye on for a while. They're kind of like a healthy, vegetarian (or vegan) response to the Reuben - except more beautiful and, in my opinion, more delicious. Plus, if you have any filling left over, it makes a great quick side salad for lunch the next day.
Friday, January 20, 2012
Farmscape Mixology
The Roquette, an Arugula Gimlet
I love trying out new recipes for cocktails that feature fresh-from-the-garden produce. Most involve herbs because of their intense flavors and aromas, so I couldn't resist this recipe for the Roquette from mixologist Matthew Biancaniello at the Library Bar in Hollywood. The drink is a take on the gimlet that features arugula, which is called roquette in French. Citrusy and sweet with a natural bright green hue, this is a drink that will wow your guests and have them asking you to mix up another!