ALL THINGS LOCAL Amagansett
Food made from local farms and local waters
Wednesday, July 31, 2013
Friday, June 28, 2013
Shaved Fennel and Parmesan Salad
INGREDIENTS
3 tablespoons of olive oil
juice of one lemon
4 bulbs fresh fennel
3 scallions thinly sliced
wedge of parmesan cheese
fresh ground black pepper & salt (to taste)
PREPARATION
In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil. Using a sharp knife or a mandoline, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fan-like slices. Place the fennel and scallions in the lemon vinaigrette and toss. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin strips, sprinkle on each plate and serve.
Tuesday, June 4, 2013
Monday, June 3, 2013
Tuesday, March 19, 2013
Roasted Butternut Squash and Red Onion with Tahini and Za'atar
Tuesday, May 1, 2012
Monday, April 30, 2012
Lazy Point Arugula and Spinach Salad
First salad of the season from our own garden in Lazy Point!
Thanks Dan, Chloe and Mae for planting the seeds 34 days ago.
Thanks Dan, Chloe and Mae for planting the seeds 34 days ago.
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