Browsing Tag

farmhouse bowl


Turkey bone broth

November 14, 2017
Turkey bone broth

Thanksgiving is almost upon us and I’m sure many of you are on “full-on” recipe mode.  What recipes to do for the big day and what recipes to make with your turkey leftovers?  Before discarding your turkey carcass, why not whip up a batch of nutritious turkey bone broth?  Bone broth is thought to promote healthy digestion, reduce joint pain and inflammation, inhibit infection, promote healthy bone formation, and promote healthy hair and nail growth.  It contains gelatin, chondroitin, glucosamine, calcium, magnesium, and many amino acids such as glycine, proline, and glycine.  I just think it’s delicious, and I hate to see a bird go to waste.  Please remember to use a organically-raised, pastured or grass-fed animals turkey for your broth.  Enjoy!

Turkey Broth

1 turkey carcass

1 cup of carrots, cubed

1/2 cup of celery, sliced

1/2 cup of onions chopped

1 bay leaf

2 tbsp of raw apple cider vinegar

Salt and pepper to taste


  1.  Place turkey in a large cast iron pot and cover with water.
  2. Add carrots, celery, onions, bay leaf, and vinegar.
  3. Bring to a boil and remove scum that rises to the top.
  4. Reduce heat, cover and simmer for 3 hours.
  5. Strain.
  6. Season to taste

Turkey broth is extremely versatile.  I used this batch to make my most recent farmhouse bowl: shiitake mushrooms, raabe, radish, green onions, Forbidden rice ramen, fig compote, and a soft boiled egg. Yummy…


Purple basil pesto

August 23, 2017
Purple basil pesto: my first attempt at a Buddha bowl

Last Friday I lunched with one of my good friends, Barnaby, at the Iron Gate Cafe in downtown Albany NY.  What a treat!  The building was originally a school and then purchased by James Holroyd, a wealthy industrialist.  He renovated the mansion adding raised oak panels, a stained glass skylight, and formal gardens.  After his death, it was used as a physician’s office.  How clinics have changed.  The building now houses the Iron Gate Cafe and Holroyd Mansion, which is available for private events and functions.


We both chose the Farmhouse bowl special, which is composed with all foods delicious.  Some call it a Buddha bowl.  Iron Gate calls it a Farmhouse bowl.  Whatever you want to call it, it was delicious.  A perfect combination of grains, protein, and veg.  And you can’t forget their coconut curry.

I vowed that I’d try to make my Farmhouse bowl.  In fact, I vowed that I’d try to make as many Farmhouse bowls an humanly possible.  Not only are these bowls delicious, they’re incredibly healthy.  Here is my first attempt: purple basil pesto, Tuscan kale, baby bella mushrooms, rainbow quinoa, cherry tomatoes, blueberries, and pistachios.

Purple basil pesto

3 cups packed purple basil

1/4 cup shelled pistachio

1/3 cup Parmigiano-reggiano

2 cloves garlic

2 tsp of lemon juice

1 tsp of lemon zest

1/4 cup olive oil

  1. Chop the basil, pistachio Parmigiano, garlic, lemon juice, and zest in a food processor.
  2. Slowly add the olive oil until you reach the desired consistency.
  3. Serve or refrigerate.

I added a dollop of purple basil pesto to add flavor to my first Farmhouse bowl, but you can add it to pasta, pizza, soup, dips, meat, sandwiches, salad, etc.  Whatever your heart desires 🙂

Leave your comments below.  Tell us how you’ve used your purple basil pesto!


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