a single pumpkin

Spiced Pumpkin Seeds

2 cups pumpkin seeds 2 Tbsp. vanilla extract 2 tsp. cinnamon 1 tsp. salt Preheat oven to 300˚. Clean the seeds by rinsing away any meat from the pumpkin. Pat dry. Toss the seeds with the cinnamon, vanilla and salt until well coated. Spread evenly on a cooking sheet & cook in oven for about 30 minutes.

Carrot Ginger Dressing

A big hit at the Kitchen Porch, this sells out every Saturday at the West Tisbury Farmers Market. 1/2 lb. carrots (3 medium), coarsely chopped 1/4 cup water 1/4 cup chopped peeled fresh ginger 1/4 cup chopped shallots 1/4 cup apple cider or rice vinegar 1 Tbsp. soy sauce (GF) 1 Tbsp. Asian sesame oil 1/8 tsp. […]

Lemony Vinaigrette

1 tsp. finely grated organic lemon zest 4 Tbsp. freshly squeezed lemon juice 1 tsp. Dijon mustard 1 tsp. fine sea salt, or to taste 8 Tbsp. extra-virgin olive oil Whisk together the lemon zest, lemon juice, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Slowly add the oil in a […]

How to Cook Sea Bass

Black bass is in season, a great perch-like fish! Also known as sea bass, blackfish, rock bass, and tallywag, in Massachusetts it is a very sustainable fish. Caught by our local fishermen, it is usually just hours out of the water when we get it. It’s hard to recommend a sustainable fish if you are not near […]

Cobb Salad

3-4 slices bacon, cut in half 1 handful of blanched green beans 1/2 head radicchio 4 leaves romaine 2 oz. feta or blue cheese, broken into pieces 1 handful of cherry tomatoes, cut in half 1 handful of black olives 1 large organic egg, boiled for 7 to 8 minutes, peeled, then quartered 1 avocado, […]

Watercress with Leeks, Beets and Radicchio

1 cup orange juice 1/2 cup yogurt 1/2 cup olive  oil 3 Tbsp. red wine vinegar 3 Tbsp. horseradish 2 Tbsp. fennel  seeds 3 beets 4 leeks, cut in half and sliced into half-moons 4 Tbsp. olive oil  2 bunches watercress, cut into small pieces  1 head radicchio, chopped up or sliced Pomegranate seeds or goat cheese, for […]

Broccoli and Eggplant Miso Salad

For the Salad 1/2 cup olive oil 2 medium eggplants, cut into bite-sized chunks 1 large head of broccoli, chopped into florets 1 pinch of chile flakes 1 handful of coriander (cilantro), chopped 1 handful of sesame seeds Salt and pepper to taste Heat the oil in a skillet ad sauce the eggplant until cooked […]

Seaweed Salad

Salad 1 oz dried wakame 1 sliced organic cucumber 1 sliced avocado Juice of one lemon Dressing 2 Tbsp. apple cider vinegar 1 Tbsp. sesame oil 1 Tbsp. honey 1 Tbsp. tamari 1 Tbsp. grated ginger 2 Tbsp. toasted sesame seeds 2 Tbsp. minced scallions 1/2 tsp. dried chili flakes Rehydrate the seaweed by placing in in cold […]

salad greens jan

Mustard Vinaigrette

This will make 1 cup and keep well in the fridge for two weeks. For a super quick and delicious salad, mix 4 Tbsp. of dressing with 4 cups of watercress (tough stems removed) and toss with shaved Parmesan.

Mango, Cucumber, Avocado and Orange Salad

(Serves 8) Blend the dressing:  1/2 cup orange juice 1/3 cup lime juice 2 Tbsp. cumin seeds, toasted, or ground cumin 1/4 cup cilantro 1/2 cup olive oil Assemble the salad: 1 head of Boston lettuce, cupped 5 cups arugula, any baby lettuce or spinach  2 mangos, peeled, pitted and sliced thin 3 cucumbers, sliced thin  […]