1 cup broccoli florets, chopped into small chunks 1/2 red pepper, diced 1 yellow squash, quartered and diced 10 baby carrots, sliced thinly (or equivalent in regular sized carrots) 2 c. whole wheat pasta (elbow macaroni, rotini, penne, etc.) 1/4 c. olive oil 1 garlic clove, minced 3 T. all-purpose flour 1 1/2 c. milk […]
Kale Salad with Pine Nuts, Raisins and Lemon Vinaigrette
Adapted from Wolfgang Puck ¼ c. golden raisins ¼ c. pine nuts 1 bunch kale, about ½ pound, leaves rinsed and thoroughly dried 6 T. Lemon Vinaigrette (recipe follows) Salt Freshly ground black pepper Freshly shaved Parmesan, for serving (optional) In a small mixing bowl, place the raisins. Add hot water to the bowl […]
Arugula Pesto
The ratios of ingredients for pesto are not set in stone. You can add a little more or less of the herbs, olive oil, seasonings, etc. Try this with pasta, quinoa, couscous, or on pizza. 3 c. arugula (large stems removed) 3 cloves garlic 1/3 c. pine nuts, walnuts, almonds, or sunflower seeds 1/3 c. […]
Avocado Cup Salads
Avocado Cup Salads with Black Bean Confetti Adapted from the Smitten Kitchen blog Inventive ways to create tasty, simple salads packed with veggies and full flavor. You could easily add finely chopped greens to this recipe for added zing! Makes 8 mini-salad cups; estimate 2 halves or 1 full avocado per person/meal 1 cup black […]
Germination Chamber
One of the tasks we took on this late winter was to build a germination chamber for our greenhouse. A germination chamber is like a mini greenhouse (albeit dark) within a greenhouse. With insulated walls, an element heating a pan of water below, and racks of plants above, the chamber aids in germination of seeds […]
Why We Like to Eat
Have you ever spent two hours around the table at a meal and talked primarily about the food on your plate? We had just such an experience this evening in Minneapolis at Restaurant Alma. Alma is run by Executive Chef Alex Roberts and is dedicated to handcrafted food using as many local, organic, and artisanal […]
Salsa Verde
Adapted from www.simplyrecipes.com We love this salsa with chips, on burritos, with sautéed eggplant, on pork . . . really the combinations are limitless. You can either roast or boil the tomatillos before making the salsa. 1 lb. (about 8) tomatillos, papery husks removed and tomatillos rinsed well 1/3 c. chopped white onion 1/4 c. […]
Summer Squash Chocolate Chip Cookies
Adapted from “Animal, Vegetable, Miracle”; makes about two dozen You will never fear abundant summer squash with this recipe! If you grate and freeze extra summer squash, you can enjoy these cookies in the winter as well. 1 egg ½ c. butter, softened ½ c. brown sugar 1/3 c. honey 1 T. vanilla 1 c. […]
Creamy Scallion Dip
2 c. sour cream or yogurt 1 t. ground cumin 1 t. chili powder 1 T. lime or lemon juice Salt and freshly ground black pepper 4 chopped scallions Great with tortilla chips, omelettes, burritos, beans, or baked/boiled potatoes.
Scallion Biscuits
Adapted from “Moosewood Restaurant Cooks at Home” 1 ½ c. white flour ½ c. whole wheat flour 2 t. baking powder ½ t. salt 2 T. vegetable oil 1 c. plain yogurt ½ c. minced scallions 1 T. chopped fresh herbs or 1-2 t. dried herbs (e.g. dill, thyme, or rosemary) ¼ t. black pepper […]
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