Watercress, dill, cilantro, basil, tarragon, orange blossom water, fresh squeezed orange, pistachios and dried cherries. Inspired by Yotam Ottolenghi’s Watercress salad. What an absolute awakening!
Author Archives: colliersmarket
Apples: from Branch to Sauce
Warm applesauce, straight from the oven, and making the whole place smell of cinnamon & allspice! We picked these apples earlier this week, a mix of Macintosh, Empire, Red Delicious, and Macoun at Smolak Farms in North Andover. Perfect Saturday afternoon task while the kids are napping and the house is quiet: peel, core andContinue reading “Apples: from Branch to Sauce”
Shrimp with Apricot sweet & spicy glaze
Tender wild shrimp with a sweet and spicy glaze made of apricot jam, fresh grated ginger, cilantro and a hit of red pepper. Bright, hot, sweet and gone.
Four herbs and jasmine rice
Fresh oregano, dill, parsley and cilantro, puréed with olive oil and fresh sliced garlic, stirred into warm rice. A little crunchy fleur de sel to finish, and you will be in love. Thanks to Michael Natkin again at Herbivoracious for this treat.
Balsamic Wheatberries with Peaches & Prosciutto
I love wheatberries and find them pretty versatile. So with the late summer peaches being so juicy and sweet, I envisioned a hearty, sweet, salty summer grain salad: wheatberries, super ripe peaches, balsamic vinegar, prosciutto and chopped parsley. Yum!
Cool Melon Summer Soup
And on this smoking hot August day, here is a little chilled summer soup for you: cantaloupe, ginger, lime, mint, Lillet, strawberry.
Plum Tatin #3: Plum Tatin
Inverted Plum Tatin, cooling, waiting only for a sprinkle of powdered sugar before serving. Yum!
Plum Tatin # 2: Batter Up!
Here are the caramel covered prune plums being covered in batter…
Plum Tatin: #1 Prune plums in caramel
When I saw prune plums at Wilson Farms, I suddenly wanted Plum Cake Tatin, a French upside-down sort of cake with apples or plums smothered in caramel and then covered with batter, baked, cooled and inverted. This is the halved plums covered in caramel…
Chèvre and sautéed grapes
Another absolute treat from Michael Natkin at Herbivoracious! This recipe is a testament to the power of simple fresh herbs. Slightly warmed grapes in a touch of olive oil, scattered around goat cheese, all topped with fresh chives, fresh oregano and sea salt. It sounds so simple but it is so lovely.
Collier's Market 