Archive | Recipes


Makes 8–10 pint jars or 16 half-pint jars

This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And you don’t have to blanch or remove skins or seeds, so prep goes quite fast.

10 pounds ripe tomatoes (organic preferred)
2 cups cane or organic raw sugar
1 cup freshly squeezed lemon juice
1½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
3 teaspoons puréed fresh ginger or 4 teaspoons grated fresh ginger
½ to 1 tablespoon red pepper flakes to taste
Salt and pepper to taste

Prepare jars and lids in water bath canner, as described in previous recipe. Prepare tomatoes by washing, removing core and dicing into ½-inch pieces.

Place in heavy nonreactive stockpot or enameled Dutch oven and cook on high heat, stirring constantly. When boiling, turn heat down to low and add spices. Let cook until the consistency is similar to jam. This can take from 1 to 3 hours, depending on ripeness and juiciness of tomatoes. You … Read More

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You may can as few or as many at a time as you choose. Ten pounds of tomatoes will make approximately 4 quarts or 8 pints.

10 pounds ripe tomatoes (organic preferred)
Bottled lemon juice or white vinegar

Prepare canning jars by placing in a water bath canner. Bring to boil and simmer for at least 10 minutes while preparing tomatoes. Place lids in a small saucepan with water to cover and simmer at a very low heat.

Meanwhile, bring water to boil in a saucepan or stockpot. Wash and cut top core out of tomatoes; cut an X in the bottom of the tomato. Drop 4 or 5 tomatoes into the boiling water. After 1 to 2 minutes, you will notice the skins beginning to split. Remove immediately with slotted spoon to an ice water bath. When cool enough to handle, slip off skins.

Remove jars from water bath canner. If using quarts, add 4 tablespoons vinegar or 2 tablespoons lemon juice to the bottom of each jar. If using pints, add 2 tablespoons vinegar or 1 tablespoon lemon juice to each jar. Pack jars with whole, halved or crushed tomatoes, as desired. If crushed, cut tomato into 1- … Read More

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Prepared or store-bought uncooked pizza dough

1 batch lambs quarters and walnut pesto (recipe here)
2 cups shredded mozzarella cheese (freshly shredded is best)
Wild onions, washed and trimmed to 2 inches from bulb
Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional)

Preheat oven to 500°. Insert a pizza stone into the oven to heat while the oven warms. Heat cast-iron skillet to medium-high. Once skillet is hot, sear the onions by grasping the handle and rolling them in the dry pan until onions are lightly blackened. Set aside. Roll pizza dough to a very thin crust and transfer to a pizza peel (or cutting board) coated in cornmeal. Using the back of a spoon, spread a thin layer of pesto to the edges of the dough. Sprinkle with a stingy handful of good mozzarella so as not to overwhelm the pesto. Add as many onions as your heart desires. Place on heated pizza stone and bake for 8–12 minutes, depending on the behavior of your oven. Garnish with some chopped chickweed, sorrel or purslane.

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1 cup lambs quarters leaves (can substitute spinach)
¾ cup olive oil
⅔ cup grated Parmesan cheese
⅓ cup walnuts
2 whole lemons, juiced
1 large garlic clove, peeled and minced
1 teaspoon sea salt
½ teaspoon cracked pepper

Rinse and dry lambs quarters.

Combine all ingredients in a food processor or blender. Pulse until the green leaves have been thoroughly macerated and the pesto is well blended. Use within 3 days or freeze.

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Recipe and Photo by Megan Mccarthy

  • 1 bunch asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil + 1 teaspoon for misting
  • 1 clove garlic, minced
  • 1 fresh lemon, squeezed
  • 2 tablespoons grated Asiago cheese
  • ¼ teaspoon fresh cracked black pepper
  • Sea salt to taste

Turn oven broiler on high. Place trimmed asparagus on a baking pan and mist with extra-virgin olive oil. Place asparagus under broiler for about 5 to 6 minutes.

In small bowl, whisk together 2 tablespoons extra-virgin olive oil, garlic, lemon, Asiago cheese, fresh cracked black pepper and salt to taste. Drizzle vinaigrette over roasted asparagus and serve.

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Homemade pizza crust

  • 2 large onions, cut into ¼ inch slices
  • 1 large North Georgia apple or local pear
  • 2 links organic chicken sausage
  • ½ cup toasted walnuts
  • 2 ounces Capra Gia goat cheese (red pepper, herb, onion or 7-pepper)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Sea salt and white pepper to taste
  • Fresh arugula
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil

Sauté onions in 2 tablespoons butter and 2 tablespoons olive oil, add ¼ cup brown sugar and cook until they are limp, brown and almost crispy. Just before they are finished add 2 tablespoons balsamic vinegar and continue to cook until the liquid is absorbed. Set aside.

Sauté the organic chicken sausage and add sliced green apples or pears just before the sausage is brown around the edges. Layer the onions, sausage and apples on top of the homemade pizza dough. Sprinkle with toasted walnuts and Capra Gia’s goat cheese. Lightly sprinkle with sea salt and white pepper.

Heat pizza in a pre-heated 400° oven for 15 to 20 minutes. Top with fresh arugula that has been lightly dressed in a teaspoon of fresh lemon juice and a teaspoon of olive … Read More

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  • 3 to 4 small beets
  • 3 cloves garlic
  • 1 sprig thyme
  • 6½ tablespoons canola oil
  • Kosher salt
  • Freshly ground pepper
  • ½ cup unsalted pistachios
  • ¼ cup sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • 6 ounces Capra Gia goat cheese
  • 1 cup microgreens or mache
  • 1 tablespoon pistachio oil (optional)

In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using both golden and red, put them in separate bowls.

Toss the pistachios with ½ tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining ¼ cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

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Serves 6 to 8

  • 1 (6-pound) bone-in leg of lamb
  • 2 tablespoons olive oil (not extra-virgin)
  • 2 lemons, halved
  • 1 (750 milliliter) bottle dry white wine
  • 2 leeks, white and pale green only, sliced
  • 1 head garlic, peeled, about 12 cloves
  • 5 bay leaves, preferably fresh
  • 4 sprigs fresh rosemary
  • 4 springs fresh thyme
  • 2½ quarts (12 cups) homemade chicken stock or reduced-fat low-sodium chicken broth, more if needed
  • Coarse salt and freshly ground black pepper

Heat oven to 300°. Rub lamb with oil and season generously with salt and pepper.

Heat a large roasting pan over mediumhigh heat. Add lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. While the lamb is cooking, add the halved lemons as well, and cook, flesh side down. (Alternatively, you can heat the oven to broil, and broil the lamb and lemons, turning occasionally, until the lamb is browned on all sides, about 10 minutes, depending on the strength of your broiler. Then reduce the heat to 300°.)

Once the lamb is browned on all sides, add the wine, leeks, garlic and herbs.

Using tongs, remove the lemons to cool slightly, then squeeze the lemons over the lamb. … Read More

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Serves 4

To clean radish greens, other greens or gritty herbs, place them in a sink or large bowl filled with cold water. Swish the greens around, letting the dirt fall to the bottom. Using your hands or a fine-mesh sieve, scoop the greens from the water, leaving the dirt at the bottom. Drain, clean and refill the sink or bowl. Repeat the process until the greens are clean and free of dirt.

  • 4 bunches radishes with greens attached, preferably French, very well cleaned
  • 1 tablespoon canola oil
  • 1 garlic clove, very finely chopped
  • 3 tablespoons chopped fresh chives
  • Coarse salt and freshly ground white pepper

Cut greens from radishes and thoroughly wash as indicated in the headnote. Coarsely chop greens. Trim radishes and cut lengthwise into ½-inch wedges. Heat the oil in a 12- inch heavy skillet over moderately high heat. Add radish wedges and season with salt and pepper. Cook, stirring, until just tender, about 8 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add reserved damp greens and cook until just wilted. Add chives and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve warm.

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Serves 4

  • Zest and juice of ½ lemon
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds medium asparagus, ends trimmed, cut into 1-inch pieces
  • 1 bunch baby sweet onions or green onions, cut into 1-inch pieces
  • 1 cucumber, partially peeled, seeded and cubed
  • ¼ cup chopped fresh mixed herbs such as parsley, mint and tarragon
  • Coarse kosher salt and freshly ground white pepper

Whisk together the lemon zest, lemon juice and sherry wine vinegar. Add oil and whisk until combined. Set aside. Fill large bowl with ice water. Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes. In the last 30 seconds of cooking, add the green onions. Drain the vegetables in a colander then set the colander in the bowl of ice water to chill. Once chilled, drain well then transfer to a large bowl. (If making ahead, wait to add the herbs and dressing until just before serving. The acid in the dressing will turn the asparagus drab, army green.) Add herbs, cucumbers and reserved dressing; toss to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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