Chard – Italian Style Chard stalks and leaves are delicious, and there is no reason to discard the stems as many American recipes instruct. French or Italian recipes, on the other hand, often tell you to use just the stems and reserve the leaves for another purpose. […]
Read more →Brussels Sprouts Succotash Serves: 4 to 6 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled, halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can […]
Read more →Sophia’s Sorrel and Spinach Soup This soup if from a CSA member. It reflects her ethnic heritage. You can either eat it cold or hot, preparation is the same for both. If you’re making a hot soup with meat, beef or chicken, it has to be cooked […]
Read more →Asparagus Quiche Makes 1 9 ” quiche 1/4 cup sliced green onions 4 ounces bacon 1 cup asparagus, cut into 1 inch pieces. 4 large eggs 1 1/4 cup half and half 6 ounces Swiss cheese, shredded 1/4 t. white pepper salt to taste 1 T […]
Read more →Asparagus-Orzo Soup 1 pound asparagus spears 1/2 cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 6 cups reduced-sodium chicken broth 1/2 cup dried orzo or other tiny pasta 3 cups snow or snap pea pods, ends and strings removed 6 cups torn fresh spinach […]
Read more →Oriental Spinach Salad 1/3 c sugar ½ T lemon juice 2 ½ T cider vinegar ½ t minced onion, fresh or dried ½ t paprika 1/8 t salt 2 ½ T honey ½ t dry mustard ½ t celery seed ½ c salad oil spinach Mix and […]
Read more →Honey Beet Salad 4 large beets ¼ c water 3 T balsamic vinegar 1 T honey 1 ½ tsp red wine vinegar ¼ tsp black pepper ¼ c chopped onion 1/3 cup crumbled bleu cheese (or feta) ¼ c chopped walnuts 2 T chopped fresh parsley […]
Read more →Tuscan Kale Caesar Slaw Bon Appétit | July 2011 by The Bon Appétit Test Kitchen recipe reviews (47) photo 93% would make it again user rating: 4 forks yield: Makes 4 to 6 servings The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up […]
Read more →Zucchini Bites Recipe adapted: The Naptime Chef yields: 12 mini muffins 1 cup zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs – I used Italian […]
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