KINGFISHER FARM MARKET RECIPES

1 pound salad turnips, about 6-8 medium, cut in wedges 1 tablespoon avocado oil 2 teaspoons mirin 2 teaspoons rice vinegar 1 teaspoon ginger, grated 1 1/2 teaspoons white miso 1/4 -1/2 teaspoon salt 1/4 cup scallions (green onions) 1/4 cup parsley Cut turnips in wedges Whisk together mirin, rice vinegar, grated ginger, miso and ¼ tsp salt In a heated skilled, add oil and turnips. With tongs push the turnips around until most of them are cut side down. Cook 2 minutes on eac

This is one of Paul's go-to pizza dough recipes; from Christopher Kimball's Milk Street. This recipe makes enough dough for four 10-12 inch pizza crusts. Ingredients 1/4 cup greek yogurt 2 T olive oil 4 cups bread flower 2 1/4 tsp instant yeast 2 tsp sugar 1 1/4 tsp salt Directions: In a 2 cup liquid measuring cup or small bowl, stir together 1 1/2 cups water, yogurt and oil In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on

New York Times Cooking by Kayla Hoang Our friend Crista made us a similar recipe this week and it really hit the spot. I think it would be great with a garnish of lime wedges. I realize the photo is slightly misleading but I didn't have a great photo of the salad, visit the original post for the photo of the salad. This is a picture of our Fall cabbage a few years back. If you’re more of a visual learner here’s the instagram reel Ingredients Yield:4 to 6 servings 1 (14- to

It's spring but we are still a bit off from eating fresh veggies. So along with onions from last year we are still enjoying our "Annie Jackson" dry beans. This are amazing, plump, tasty beans. Ingredients: 2 sliced bacon, 1 small sweet onion, 1 bell pepper, 2 garlic cloves, 1 tablespoon smoked paprika 1/4 TO 1/2 teaspoon chipotle chili powder ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper 2 tablespoons apple cider vinegar 2 tablespoons BBQ sauce 2 tables

This was a special dessert to try as a January treat. Take note it really needs to be made the day before for a classic creme brûlée. That said, I really love warm custard so I did have to dip into some of it right out of the oven. The original recipe is from Food 52 Ingredients 1 3/4 cups canned or freshly prepared pumpkin purée 2 cups heavy cream 1 cup whole milk ½ cup light brown sugar ¼ cup granulated sugar 1 tsp ground cinnamon ¾ tsp freshly grated nutmeg ½ tsp ground

This is such a flavourful meal to serve. I love coming to this recipe in January when it's easy to feel discouraged about the lack of fresh veggies. I have adapted the recipe from Ottolenghi's original which you can find here . I have substituted oat groats instead of lentils and barley because I prefer them and they provided a similar texture and taste. The miso and mushrooms add such an incredible umami depth. If you have a food processor the first six ingredients can