by Justine Denison | Aug 28, 2013 | Delicious Recipes, Soups
1 bunch Leeks (approx. 3-4) 6 Large Potatoes, scrubbed and cubed 1/2 lb. Kale, de-stemmed and cut into small pieces 5-6 cloves Garlic, minced 2-3 Tablespoons Olive Oil 2-3 Tablespoons Butter 4-6 cups water (enough to cover the potatoes and leeks) ¼ cup cream...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Pizza
by Stephanie Clarke, R.D. and Willow Jarosh, R.D. 2 cups cubed butternut squash (1/2-inch pieces) 1 tablespoon plus 1 teaspoon olive oil, divided 1/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 medium red onion, halved and thinly...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Somewhere between a fluffy ricotta dessert and mashed potatoes, it pairs exceptionally well with lamb. Serves 6 to 8 1 rutabaga, peeled, cut into 2-inch dice 1 1/2 teaspoons salt, divided Butter for greasing the baking dish 2 eggs plus 1 egg yolk, beaten...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
2 pounds small potatoes, white or red 2 tablespoons olive oil 2 cloves garlic, finely minced 1 teaspoon (scant) dried leaf thyme 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper, or to taste Heat oven to 450°. Scrub...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Martha Rose Shulman Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal. 1 cup polenta 1 scant teaspoon salt 4 cups water 1 tablespoon unsalted butter...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
2 Tbsp Olive Oil 1 1/2 Tbsp unsalted butter 1/4 cup finely chopped onion 1/4 cup chopped fresh parsley 1 lb zucchini, cut into 3-by-1/2-inch sticks 1 vegetable bouillon cube, crumbled 1 Tbsp fresh thyme, chopped Salt and freshly ground pepper ...
