by Justine Denison | Aug 28, 2013 | Delicious Recipes
Rainbow Chard with Pine Nuts, Parmesan, and Basil (The Bitten Word) 1 bunch of Rainbow Chard (You can easily substitute Broccoli Rabe or Curly Kale) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
1 cup yogurt (Greek style yogurt is the preferred choice) 1 cup finely diced radishes 1 cup finely diced cucumber 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt 2 tablespoons minced fresh mint or parsley leaves, soft-leafed lettuce or...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Sugar Snap Peas with Chives 1 1/2 pounds sugar snap peas Coarse salt 1 teaspoon sugar 2 tablespoons butter 3 tablespoons chopped or snipped fresh chives Place peas in pot and add 1-inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Alice Waters writes in her book, The Art of Simple Food: Cut off the leafy tops and fibrous stalks and trim off the root ends from the fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. ...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Sugar Snap Peas with Scallions 1/2 pound Sugar Snap Peas, strings removed 2 Tbl canola oil 1 Tbl soy sauce 1/2 tsp roasted Asian sesame oil 2 medium scallions, trimmed and finely chopped Parboil Sugar Snaps 5 minutes in large kettle of lightly salted boiling water....
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
2 large artichokes 2 lemons 2 large fennel bulbs 1/4 cup extra-virgin olive oil 1 to 2 tablespoons white truffle oil Salt and pepper 1 piece Parmesan cheese (about 3 ounces) About 1/2 cup Italian parsley leaves Pare the artichokes down to their hearts and scoop...
