3 tablespoons extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3
tablespoons fresh marjoram 1/3 cup crumbled goat cheese
FOR THE DUCK 1 tablespoon kosher salt 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon black pepper 1 (5 - to 6 - lb) Long Island duck (also called Pekin) 1 juice orange, halved 4 fresh thyme sprigs 4
fresh marjoram sprigs 2 fresh flat - leaf parsley sprigs 1 small onion, cut into 8 wedges 1/2 cup dry white wine 1/2 cup duck stock, duck and veal stock, chicken stock or reduced - sodium chicken broth 1/2 carrot 1/2 celery rib
- a quick salad of large tomato wedges, sprinkled with salt and pepper, drizzled with balsamic vinegar, and finished with a shower
of fresh marjoram or basil
2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) white balsamic vinegar 1 teaspoon lemon juice 1 tablespoon (4 g) fresh dill 1 tablespoon (3 g) fresh chopped tarragon (Janet's note: I
used fresh marjoram) 1 teaspoon minced garlic 1/3 cup (33 g) chopped scallion (Janet's note: I used less)
I can't help tinkering though and I substituted half of the flour with whole wheat flour and
included fresh marjoram in the filling.
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2
teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
INGREDIENTS 2 lbs baby carrots 3 tablespoons extra-virgin olive oil 5 cloves of garlic, peeled and sliced thinly 2
tablespoons fresh marjoram 2 tablespoons fresh Italian parsley Sea salt and black pepper to taste
i do like a little more spice, so i added red pepper flakes,
fresh marjoram and thyme, red bell pepper and substituted sunflower seeds for the almonds.
cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces 1 1/2 tsp chopped
fresh marjoram 1/4 tsp crushed red pepper 2 bay leaves 1/4 tsp salt 1/4 tsp ground black pepper 1 1/4 cup fresh or frozen corn kernels 6 cups vegetable broth
1 medium sized eggplant 1 lb ground buffalo or grass fed beef 1 large white onion 1 large apple 3 sprigs fresh marjoram
P.S - have I told you guys I'm addicted to
fresh marjoram?
Roast wedges of pumpkin seasoned with a paste made of garlic,
fresh marjoram, cinnamon, salt and olive oil.