Risotto is a welcoming home for just about any vegetable, and this combination is a comforting one. Thank you for the recipe Kate! 1 pound kohlrabi, preferably with some greens attached (if desired) 7 to 8 c. well-seasoned chicken or vegetable stock 1 T. extra virgin olive oil 1/2 c. minced onion 1 1/2 c. […]
Daphne’s Garlic Scape Dressing
Adapted from Daphne’s Dandelions Blog 2 garlic scapes 1/4 c. olive oil 1/4 c. balsamic vinegar 1 heaping T. honey 1 T. dijon mustard 1/4 t. salt Pepper Fresh thyme, leaves pulled from the stems and whisked into the dressing. Put all ingredients in a food processor and puree until smooth. If you do not […]
Red Lentils and Broccoli
Adapted from cookinginwestchester.com ¾ c. red lentils (these are smaller and cook up faster than green lentils) 3 c. water 1-2 t. curry powder 1 t. salt or to taste 2 t. freshly grated ginger or 1 t. dried ginger 1 t. cumin 1 head of broccoli (don’t forget the stems!) 1 garlic scape, finely […]
Kale, Goat Cheese and Egg Muffins
Adapted from bakepedia.com 1 T. olive oil 1 small shallot, finely chopped onion or finely chopped scallions 4 c. kale, minced Salt Ground black pepper 5 eggs, separated 3 oz. crumbled goat cheese or soft cheese of your choice ¼ c. milk or non-dairy substitute Preheat the oven to 375 degrees. Spray a 6-cup muffin […]
Grilled Squash with Fresh Dill Vinaigrette and Feta
Adapted from suziesfarm.com 2-4 small yellow squash or zucchini 1 t. Dijon mustard 1/4 t. sugar 1 ½ T. sherry vinegar (or substitute your favorite vinegar) 2 T. fresh chopped dill 1/4 c. extra virgin olive oil 1 scallions, very thinly sliced Salt and pepper to taste Crumbled Feta Cheese Preheat gas grill or prepare […]
Arugula Salad with White Nectarine Vinaigrette
Thanks Rachel for the recipe suggestion! Salad: 1 large bunch arugula or 1 bag arugula 1 c. raw walnuts, roasted and chopped 1 nectarine, sliced Dressing: ½ ripe nectarine (you may substitute a peach) 6 T. olive oil ¼ c. white wine vinegar 1 small garlic clove or 1 scape, minced ¼ to ½ t. […]
Fish Tacos with Chinese Cabbage
We added some aioli to our fish tacos and it was delicious! We also added thinly sliced radishes and turnips to our tacos. 2 avocados, halved, pitted, and diced 1/4 c. sour cream or plain yogurt 2 scallions, minced 2 T. chopped cilantro 5 T. fresh lime juice Kosher salt and freshly ground pepper 1 […]
Very Green Avocado-Tahini Dip
Adapted from “Wild About Greens” 3-4 oz. spinach or arugula 1 large, ripe avocado, peeled and diced 1/3 c. tahini (sesame paste) Juice of 1 lemon ½ t. ground cumin 2 T. minced fresh parsley, cilantro, or dill Salt and pepper to taste Rinse the greens and place them in a large skillet or saucepan. […]
Bok Choy, Radish and Orange Salad with Cilantro
Adapted from “Minnesota’s Bounty” 2 oranges 1 clove garlic 2 T. raspberry vinegar or white wine vinegar Large pinch of cayenne 2-3 T. olive oil 1 large or 2 small heads bok choy, thinly sliced 8 small red radishes, cut into thin rounds 5 scallions, white and light green parts thinly sliced 1/3 c. fresh […]
Bok Choy Fried Rice
Adapted from “Wild About Greens” 1 c. uncooked brown or brown basmati rice 1 T. olive oil 2 cloves garlic, minced 4 medium baby bok choy, stalks sliced thinly, leaves chopped 2 red bell pepper, cut into short, narrow strips ½ c. frozen green peas, thawed 3-4 scallions, white and green parts, sliced 1-2 t. […]
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