by Justine Denison | Aug 28, 2013 | Delicious Recipes
12 cups water 1 bunch kale, trimmed (about 4 ounces) 3 cups cubed red potatoes (about 1 pound) 3/4 teaspoon salt, divided 1 tablespoon olive oil 1 tablespoon butter 3 cups diced onion 2 tablespoons chopped Basil or Sage 1/4 cup sliced green onions 1/4 teaspoon freshly...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Classic Stuffed Bell Peppers Serves 4 as a light main dish or side dish table salt 4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded 1/2 cup long grain white...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
1 cup cooked Basmati rice 1 (15 ounce) can black beans, drained and rinsed 1 tablespoon chili powder 2-3 tablespoons olive oil 2 summer squash, fairy tale eggplant, and/or zucchini ¼ cup chopped Basil leaves 1 onion 3 cloves garlic 3 small tomatoes 4 green bell...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Soups
Makes about 3 quarts, serving 8 to 10 Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
1 large bunch Kale, stems removed and cut into strips 2 tablespoons Olive Oil 1 tablespoon Butter 2 large cloves Garlic, minced 1 medium Onion, chopped 1 tablespoon minced fresh Ginger Juice of 1 fresh Lime Freshly ground Pepper Bring a large pot of lightly salted...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
2 small “fairytale” eggplants, sliced 1/4 in. thick, lengthwise 2 small zucchini, sliced 1/4 in. thick, lengthwise 2 red or green peppers, quartered Olive oil, for brushing Salt and freshly ground black pepper, to taste 1 large tomato, thinly sliced ...
