Blistered Shishito Peppers with Miso

Posted by in Shared Member Recipes

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.

Saffron Chicken Tagine

Posted by in Shared Member Recipes

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.

Carrot Cheesecake with Marzipan Carrots

Posted by in Shared Member Recipes

2 ounces (1/2 cup) toasted pecans

8 graham crackers, finely ground (1 cup)

2 ounces (4 tablespoons) unsalted butter, melted

3 tablespoons sugar

1/4 teaspoon salt

1/2 ounce (1 tablespoon) unsalted butter

2 medium carrots, peeled, finely grated

1 1/2 cups sugar

4 packages (8 ounces each) cream cheese, softened

4 large eggs, room temperature

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon freshly grated ginger

1/4 teaspoon salt

1 1/2 teaspoons pure vanilla extract

Petite Marzipan Carrots