Adapted from loveandlemons.com This is a great dip for radishes or to go along with a salad of mixed greens. 1 can chickpeas, drained, reserve liquid to thin hummus as desired 2 handfuls of arugula leaves juice of one lemon or 1 T. lemon juice 2-3 T. olive oil 2-3 T. tahini (sesame paste) 1-2 […]
Potato, Leek and Celeriac Gratin
www.acoupleinthekitchen.us This blog has a cute tagline – “The couple that sautés together stays together.” 1 1/2 cups heavy cream or non-dairy substitute (rice milk, etc) 1 large branch fresh rosemary 2-3 garlic cloves, peeled 1 T. unsalted butter or Earth Balance 1 leek, halved lengthwise, then thinly sliced 2 medium potatoes, peeled and thinly […]
Penne Pasta with Roasted Acorn Squash and Arugula
Adapted from fiveoclockfood.blogspot.com 1 acorn squash, quartered and seeds removed olive oil 4 links sweet/mild Italian sausage, casings removed 1 medium onion, chopped 2 cloves garlic, finely minced ¼ c. of white wine (could substitute water) 2 c. chicken or vegetable stock 1 bag arugula, chopped 3 c. penne pasta 2 T. parsley, finely chopped […]
Carrot and Celeriac Remoulade
Adapted from www.bbcgoodfood.com 1 celeriac, shredded 1 large carrot, grated small bunch dill, chopped 6 T. light mayonnaise juice ½ lemon Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well before mixing thoroughly into the vegetables. Will keep covered in the fridge for up to […]
Honey Glazed Citrus-Roasted Carrots
Adapted from www.fullcircle.com 1 bunch carrots Juice of one medium-sized citrus fruit 2 T. olive oil, bit more for finishing 2 T. honey Salt and Pepper 1 T chopped fresh hebs for garnish Preheat oven to 400 degrees. Slice carrots on a bias about 1/4-inch thick. Toss in olive oil and salt to taste. Place […]
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