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Word on Curd: Building cheese-accented, nourishing, plant-based recipes for boosting immunity and gut health.
New Cheeses & Returning Favorites for January The Farm at Doe Run’s Black Swallowtail: A sheep/cow/goat milk Spanish-inspired cheese, named after the butterfly that frequents the same pastures the Doe Run cows graze upon. Flavor notes of butter and hay. Aged 7-8 months. The Farm at Doe Run’s Runnymede: A sheep/cow/goat milk Italian alpine-inspired hard cheese,…
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Sage-Breaded Chicken, Spinach and Snap Pea Salad
Like spring in a salad! Tender basil leaves available on young spring plants add mild flavor and vivid color to the fabulous, nutrient-loaded vinaigrette. Ingredients: • 1 egg (lightly beaten) • ¼ cup sour cream • ¾ cup Italian-flavored bread crumbs • 1½ teaspoons ground sage • 1 pound chicken tenders • 5 ounces baby…
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Simple Sheet-Pan Tuna Niçoise
This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette. Ingredients: 8 ounces haricots verts or very slender green beans 2½ cups cherry tomatoes 2 tablespoons olive oil, divided Pinch each of sea salt and freshly ground pepper 2 ahi tuna steaks, sear grade…
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Portobello Mushroom and Steak Salad with Blue Cheese
You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms. Ingredients ¼ cup balsamic vinegar ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided 1 teaspoon Dijon mustard 1 tablespoon maple syrup 1 garlic clove (grated) ¼ teaspoon salt…
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