Stone Barns Winter Greenhouse Salad with Toasted Black Quinoa & Buttermilk Herb Ranch

February 16th, 2013 § 0 comments § permalink

Combine your favorite greens and vegetables and toss with fresh herbal buttermilk ranch.  Toast some black quinoa and sprinkle on top ( Toasted Quinoa- place in a skillet on high heat and let roll around in the pan until toasted about 2 minutes)

Buttermilk Herb Ranch

Makes approx 1 ½ cups


½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped


In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher


2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Seltzer water


In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Kale and Apple Salad with Walnut-Herb Dressing

April 6th, 2012 § 0 comments § permalink

Serves 6

This is an amazing take on the classic waldorf salad, its modern and sassy and showcases the earthy flavors of kale!


3 cups raw kale (purple or lacinato), jullianned
½ cup celery, sliced thin
2 tart apples, cored and chopped small
½ cup walnuts, toasted and chopped coarse, plus 2 tablespoons chopped fine
¼ cup raisins
1 shallot, chopped superfine
½ cup mayonnaise
2 tablespoon thyme
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1-2 tablespoons honey
½ teaspoon salt
1 teaspoon cracked black pepper


Toss together the kale, celery, apples, ½ cup walnuts and raisins in a large bowl until well mixed. In a smaller bowl whisk together the shallot, mayonnaise, thyme, vinegar, lemon juice and honey. Make sure to whisk until the dressing is smooth and creamy. Season with salt and pepper and add more honey for a greater sweetness. Pour the dressing over the salad and toss together until well mixed.

Marinated Mini Mozzarella Balls with Fresh Herbs and Spices

February 16th, 2013 § 0 comments § permalink

Fresh Mozzarella

Makes 1 pound of fresh mozzarella

Ingredients & Equipment

Large plastic bins
Large class or stainless steel bowls
Wooden spoons
Heavy duty rubber dishwashing cloves (heat proof)
1 pound cheese curds
¼ cup salt


In a large sauce pot over high heat, bring water to a boil.  Place a large tub filled with cold salted water.  Meanwhile, cut cheese curds in small pieces and place in a stainless steel or glass bowl.  Slowly pour hot water (180° F) over the curds until they are just submerged.  This will cause the curds to slowly melt, let set for about a minute until it softens and then pull large mass of curds (using wooden spoons or your hands) into small evenly sized balls ( about ½ inch in diameter)  by pulling and stretching the cheese.  Holding on to one of the curd begin to stretch it and fold it, until it forms a smooth and shiny surface.  Next, drop in the cold salt water brine. Take out of the salt brine after 10 minutes and then place in another tub of cold water.

Mini Mozzarella Pearls in Herbs, Spices & Oil


3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine


In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes. Refrigerate for up to two weeks.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust


Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Soy Nut Pesto

February 16th, 2013 § 0 comments § permalink

Makes 1 ½ c pesto.


2 cloves garlic
1/2 cup roasted, unsalted soy nuts
2-3 cups chopped fresh basil leaves

¼ cup parmesan cheese, freshly grated
2/3 cup extra-virgin olive oil
1 tsp lemon zest
2 tablespoon lemon juice
1 teaspoon salt


Mix all ingredients with an immersion blender, blender or food processor until smooth.

Winter Herb Soup Sticks

February 16th, 2013 § 0 comments § permalink

Makes 24 bread sticks


Basic Pizza Dough (Ger-Nis)
2 clove garlic, chopped fine
1 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon black quinoa, toasted
Maldon salt (flake sea salt)


Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the garlic, extra virgin olive oil, fresh herbs and parmesan. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with a combination of  the Maldon salt and toasted black quinoa.

Winter Herbal Pasta E Fagoili Soup with Fresh Pesto

February 16th, 2013 § 0 comments § permalink

Serves 8 -12


3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium

2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine

1 tablespoon fresh parsley leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1-2 bay leaves

2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes

6 cups vegetable stock

1 small piece of parmesan rind

1 cup ditalini pasta (or small pasta)

1 cup fresh English peas
1 cup fresh spinach leaves, chopped

Soy Nut Pesto*

Freshly Grated Parmesan


In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.  Next add the carrots, celery and fresh herbs.  Season with salt.  Add the beans and the tomatoes and stir well.  Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes.  Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes.  Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.

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