Delicious Recipes
Broccoli Rabe with Orange and Cauliflower
(Martha Stewart) 2 tablespoons unsalted butter 1/2 medium head cauliflower, cored and cut into florets 3 garlic cloves, thinly sliced 1/4 cup orange juice 2 tablespoons honey Coarse salt and ground pepper 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1...
Broiled Eggplant with Crunchy Parmesan Crust
Top this dish with tomato sauce. Angelic Organics Kitchen oil for greasing the baking sheet mayonnaise eggplant, cut into 1/4-inch slices freshly grated Parmesan cheese (about 1/2 cup) Preheat the broiler. Lightly oil a baking sheet. Spread mayonnaise sparingly...
Roasted Cauliflower
From a blog called: eatlifewhole.com 1 large head cauliflower 3 tablespoons olive oil 2 tablespoons apple cider vinegar Sea salt & freshly ground pepper Preheat the oven to 425 degrees. Cut or tear the cauliflower florets into bite-size pieces. Add to a...
Roasted Turnips in Red Wine
1 bunch turnips, peeled and cubed 1 cup red wine 1/4 cup honey 2 tablespoons butter Place turnips in saucepan then add remaining ingredients and enough water to barely cover. Simmer until tender then pour into baking dish and bake at 350 for 30 minutes.
Roasted Cauliflower Gratin with Butternut Squash
From a blog called: eatlifewhole.com 2 cups Roasted Cauliflower 2 cups butternut squash, peeled & chopped 3 tablespoons olive oil 1 medium yellow or sweet onion, sliced lengthwise 1 1/2 cups Gruyere cheese, shredded 1/3 cup walnuts, toasted & chopped 1...
Hakurei Turnip Salad
(From Scratch Club and former CSA Member, Jillian) My favorite way to enjoy hakurei turnips is in a salad. The light peppery sweetness of the turnips shines through. On their own, the leaves aren’t tough but they aren’t exactly tender either. However,...
Pasta with Cauliflower and Collards
(Martha Stewart) Coarse salt 3/4 pound short pasta, such as rigatoni or penne 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 large shallot, minced 1/3 cup dry white wine, such as Pinot Grigio 1 bunch collard greens, center ribs removed, leaves sliced...
Sautéed Collard Greens with Raisins
(Martha Stewart) 1/4 cup slivered almonds 1 tablespoon olive oil 1 - 2 bunches collard greens, stalks removed, leaves thinly sliced crosswise 1/2 cup raisins 2 teaspoons white-wine vinegar Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast...
Sweet n
3-4 onions, thinly sliced 1 Tbsp. apple cider vinegar 1 tsp. kosher salt Pinch cayenne Pinch sugar Mix vinegar, salt, cayenne, and sugar. Add onion. Let stand 30 + minutes.
Broccoli Rabe
The Following Recipe is adapted from: BellaOnline: The Voice of Women Broccoli Rabe (also known as Rapini) is an Italian leafy green vegetable that’s high in iron and also Vitamins A, C and K. While it has a slightly bitter taste, broccoli rabe is a...
Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing
Adapted from Everyday Food: Fresh Flavor Fast 1/2 of large head Chinese (Napa) cabbage, chopped (about 5-6 cups chopped cabbage) 1 red bell pepper, very thinly sliced into same-length slices 1/4 cup thinly sliced green onion 1/2 cup chopped cilantro (or more) 1/3 cup...
Napa Cabbage Salad with Buttermilk Dressing
Adapted from Gourmet, November 2007 1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)...