By Alysha Melnyk This soup is simple, dairy free, and contains minimal ingredients. This is one of my quick go-to recipes any time I roast kabocha, butternut, and acorn squash. The simple trick: use a blender and blend the roasted ...
Category: Chestnut Hill
Chestnut Hill Farmers Market Category
How to Toast Squash Seeds >
By Alysha Melnyk I used to always discard the seeds when I made squash, but in recent years I have saved the seeds and toasted them for future snacks, salads, and toast toppings. Toasting squash seeds is super simple, and ...
How to Roast Squash >
By Alysha Melnyk I love squash, but cooking squash used to to be a huge struggle for me because I felt like the act of cutting the squash in half for roasting was too much of an effort (and honestly ...
Carrot Salad with Golden Raisins and Tahini >
By Alysha Melnyk Carrot salads are a popular dish at potlucks, BBQs, and family gatherings. I have tasted versions with pineapple added, cream based dressings, and vinaigrette dressings. This salad is a simpler, lighter version with only five ingredients. I ...
French Shallot and Herb Vinaigrette >
By Alysha Melnyk A classic, easy recipe that is perfect for dipping vegetables in or drizzling on salad. I first became familiarized with French vinaigrette after my brother made it for a salad upon returning home from being abroad in ...
Cantaloupe, Black Sesame and Honey over Yogurt >
By Alysha Melnyk Fresh cantaloupe is certainly delicious on its own, but if you are looking for an easy recipe to "dress it up" a bit this one combines a handful of simple yet bold flavors. In this dish, I ...
Tzatziki Styled Cucumber Salad >
By Alysha Melnyk Tzatziki is a signature dish of Southeast Europe and Middle Eastern cuisines. Traditionally, Tzatziki is made from a salted yogurt mixed with cucumber, garlic, salt, olive oil, occasionally vinegar and/or lemon juice, and herbs like dill, ...
Pico de Gallo >
By Alysha Melnyk Pico de Gallo, also referred to as "Salsa Fresca" and/or "Salsa Cruda" is the type of fresh salsa commonly used in Mexican cuisine. Traditional Pico de Gallo is created from chopped tomato, chopped onion, serrano peppers, salt, ...
Oven Blistered Shishito Peppers >
By Alysha Melnyk Shishito peppers are a true delicacy of summer. They are typically not a spicy pepper (although occasionally a few in your bunch may be!) and tend to be more savory than sweet. The best way to prepare ...
Stovetop Asian Eggplant >
By Alysha Melnyk Asian eggplants are a long, slender variety of eggplant. They are deep purple in color and can be prepared similarly to a typical Italian eggplant variety. However, Asian eggplants are slightly more delicate in texture and have ...
Southern Indian Tomato Pickle >
By George Sabatino Ingredients 4 each medium sized heirloom tomatoes (room temp), cored, sliced into wedges 3 tablespoons kosher salt 2 cups canola oil 1 teaspoon yellow mustard seeds 2 teaspoons fennel seeds 1 pinch red chili flake ¼ cup shallots, ...
Simple BBQ Style Sauce >
By George Sabatino Ingredients 2 tablespoons canola oil (OR BACON FAT!) 1 small white onion, peeled, diced 4 cloves garlic, peeled, sliced 1 each jalapeno, sliced, with seeds 2” piece ginger, peeled, grated 1 pinch red chili flake 1 ...
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