adapted from www.epicurious.com 4 medium green tomatoes, cut into 1/4-inch-thick slices 1/2 cup yellow cornmeal 1/2 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels 8 large slices firm white sandwich bread 3/4 pound Read on!
Radishes, trimmed Unsalted grass fed butter, room temperature 1/4″-1/2″ thick diagonal slices baguette Maldon sea salt or coarse kosher salt Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 Read on!
3 small red potatoes, scrubbed 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 7 tablespoons extra virgin olive oil 2 cups cleaned and dried mixed lettuces or sorrel leaves 3 hard boiled Read on!
3 small red potatoes, scrubbed 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 7 tablespoons extra virgin olive oil 2 cups cleaned and dried mixed lettuces or sorrel leaves 3 hard boiled eggs, Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 1/4 Read on!