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A typical dish with easy substitutions for dietary preferences such as tofu, tempeh or fish for the pork. The uncooked greens become the “salad” base with bright raw flavors, the pork with its juice and cherry glaze meld into dressing and the beets provide a tender earthy flavor and cook quickly when peeled and diced small.
This recipe is by Emma Frisch, a self-taught chef who, after many years of food blogging, published her first cookbook: Feast by Firelight: Simple Recipes for Camping, Cabins and The Great Outdoors.
You can replace the morels with cremini or button mushrooms but when in season, morels offer a unique meaty, earthy flavor to the dish. And though there is nothing like the garlickly bite of fresh ramps, they could be replaced by spinach if needed.
This flavorful and nutritious juice recipe was provided by Abigail Henson, a Natural Gourmet Chef, and Founder of Farm Girl Juicery which serves cold-pressed juices, plant-based smoothies, and homemade soups at downtown Syracuse’s Salt City Market.
This recipe generously provided by Patrick Blackman, Executive Chef at Coltivare in Ithaca, can be a wonderful garnish for a salad made with fresh, local greens.
Gin is such a versatile spirit, and it works so well as a summer refresher, or as a heavier deeper herbal element in winter cocktails. I tend to love herbal spirits and cocktails all year, but the winter seems to lean me more toward them in general.