Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive […]
Read more →4 T. melted butter 2 ½ pounds medium Yukon Gold or Red potatoes 4-6 ounce size 2 T. chopped fresh sage plus 12 medium sage leaves 1 t. Kosher salt ½ t ground pepper 1. Preheat oven to 375 degrees. Melt butter in a 9” x 13” […]
Read more →1/2 bunch mizuna, cleaned and roughly chopped. Add some lettuce if you wish. 1 pomegranate, halved and seeds taken out (or 1/2 cup store bought seeds) In a pinch, use Craisins (dried cranberries) 1 apple, sliced into thin wedges, or diced 3 tablespoons olive oil 1/2 lemon, juiced 1 teaspoon red wine vinegar […]
Read more →Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter […]
Read more →• 1/4 cup mayonnaise • 3 cloves garlic, minced • 1 tablespoon lemon juice • 1/8 cup olive oil • 1 cup sliced red bell pepper • 1 small zucchini, sliced • 1 red onion, sliced • 1 small yellow squash, sliced • 2 (4-x6-inch) focaccia bread […]
Read more →• 1 tablespoon vegetable oil • 1 yellow onion, diced • 2 cloves garlic, minced • 6 cups water • 4 teaspoons chicken soup base (such as Better than Bouillon(R) • 6 small potatoes, diced • 4 carrots, sliced • 6 large bok choy ribs with leaves, […]
Read more →• 1 bunch radishes • 1 bunch Hakurei turnips, or other mild salad turnips • 3 tbsp olive oil • 1 tsp kosher salt 1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F. 2. Slice the greens off the turnips […]
Read more →• 1 cup quinoa • 2 cups water • 1/4 cup extra-virgin olive oil • 2 limes, juiced • 2 teaspoons ground cumin • 1 teaspoon salt • 1/2 teaspoon red pepper flakes, or more to taste • 1 1/2 cups halved cherry tomatoes • 1 (15 […]
Read more →TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:8 servings I add 1# fried and drained breakfast sausage, or 1/2 # on one half for the carnivores in our family 1/2 cup all-purpose flour 1 teaspoon baking powder 12 large eggs, lightly beaten 4 cups shredded Monterey […]
Read more →These little gems are reportedly mild, except or about every tenth one. And not very hot at that. So I’ve included shishitos under both the HOT and MILD pepper categories. Here’s what you do. Heat a little olive oil (or sesame oil) in a wide sauté pan […]
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