Winter

Seasonal Recipes

  • Ingredients:

    • 1 cup fresh pitted sweet cherries

    • ¼ cup balsamic vinegar

    • 1 tb fresh lemon juice

    • 1 tb minced shallot

    • 2 tsp chipotle liquid from canned chipotle peppers

    • 2 tsp dijon mustard

    • 1/3 cup extra virgin olive oil

    Instructions:

    1. In a blender or food processor, combine cherries, balsamic vinegar, lemon juice, shallot, chipotle liquid, and Dijon mustard.

    2. Blend until coarsely chopped.

    3. With the motor running, slowly drizzle in the olive oil until smooth and emulsified.

    4. Taste and adjust—add more lemon for brightness, chipotle liquid for heat, or salt as needed.

    5. Serve immediately or chill before use. Store in a sealed container in the fridge for up to 2 months (shake before serving)

  • Ingredients:

    • 2 cups fresh sweet corn kernels (from about 2 ears)

    • 2 cups cherry tomatoes or diced heirloom tomatoes

    • 3-4 cloved garlic, minced

    • 2 tb olive oil

    • Salt and black pepper, to taste

    • ¼ tsp crushed red pepper flakes

    • Fresh basil or parsley, chopped

    • Juice of ½ lemon or a splash of balsamic vinegar (optional, for brightness)

    Instructions:

    1. Prep: Cut corn off cobs, dice tomatoes, and mince garlic.

    2. Sauté: Heat olive oil in a skillet over medium heat. Cook garlic for 30 seconds, then add corn and sauté 4–5 minutes.

    3. Add Tomatoes: Stir in tomatoes and cook 3–4 minutes until softened.

    4. Season & Finish: Add salt, pepper, optional red pepper flakes, herbs, and a splash of lemon juice or vinegar. Serve warm or at room temp.

  • Ingredients:

    • 3-4 cups (2-3 LBS) plum tomatoes, ripe, cored, and chopped

    • 2 scallions, thinly sliced (keep some for garnish(

    • ½ small onion, finely diced or minced

    • ¼ - ½ cup fresh basil leaves, roughly chopped, plus extra for garnish

    • 2 garlic caves, minced (option but recommended)

    • 3 tb extra-virgin olive oil

    • 1-2 tb red wine vinegar or sherry vinegar, to taste

    • Kosher or sea salt and freshly ground black pepper, to taste

    • A splash of cold water or tomato juice, if needed to adjust texture

    Instructions:

    1. Marinate: Combine chopped plum tomatoes, scallions, onion, basil, garlic (optional), olive oil, vinegar, salt, and pepper. Let sit for 20–30 minutes.

    2. Blend: Puree the mixture until smooth, adding water or tomato juice if needed to thin.

    3. Chill: Refrigerate for at least 30 minutes.

    4.  Garnish with extra scallions, basil, and a drizzle of olive oil.