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4 large eggplants 1 medium red onion or regular onion 2.5 oz olive oil extra virgin 2 cloves garlic (small-medium) add more if you wish ½ teaspoon salt ¼ teaspoon black pepper Preparation
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1 garlic clove minced 1 Tbsp whole grain mustard ¼ cup finely chopped red onions 2 Tbsp balsamic vinegar 3 Tbsp olive oil ½ Tsp salt ¼ Tsp black pepper 3 peaches pitted and diced 2 pints cherry tomatoes or grape tomatoes halved 2 cups baby arugula 1 Tbsp chopped parsley 1 Tbsp minced chives ¼ cup chopped almonds (optional) ¼ cup crumbled feta Preparation 1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper. 2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes. 3. Stir in the arugula, parsley, chives, almonds (if using) and feta. 4. Serve. 5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad Ingredients
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4 cups salad greens 1/2 cup blueberries 1/4 cup walnut halves, lightly toasted 1 ounce blue cheese, crumbled 2 tablespoons sour cream 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon strawberry jam Salt and fresh ground black pepper Preparation 1 Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned. 2 Whisk the sour cream, red wine vinegar, olive oil, mustard, and jam in a large bowl. Taste and season with salt and a few grinds of black pepper. 3 Pour about half of the dressing into a small bowl. Add lettuce, blueberries, walnuts, and cheese to the large bowl and gently toss. Add more dressing as needed. Ingredients
Recipe by Anna Gill
Makes 1 ½ cups ⅓ cup coarsely chopped garlic scapes (about 4 small) 1 tablespoon freshly squeezed lemon juice, more to taste ½ teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 15 oz. can cannellini beans, rinsed and drained ¼ cup extra virgin olive oil, more for drizzling 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Adjust levels of salt, pepper and lemon juice, as needed. 3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve. How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. Ingredients
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Directions 1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. 2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. 3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted 4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine. 5. Reduce heat to low and simmer until wine is almost completely absorbed. 6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot. Ingredients 1.5 lb rutabaga (about 3 small rutabaga) 2 tablespoon olive oil 3 tablespoon maple syrup salt 1 teaspoon dried thyme black pepper 1 tablespoon fresh thyme or chives (for garnish - optional) Instructions
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1 bunch collard greens 1/2 tsp gourmet salt blends roasted garlic, shallot & pepper salt olive oil spray Directions 1. Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly. 2. Line two baking sheets with parchment paper. 3. Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt. 4. Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start. 5. Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment). 6. Serve immediately or store in your pantry in a loosely closed paper bag for up to 3 days. Ingredients
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Yogurt Sauce
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Servings: 8
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February 2026
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