Delicious Recipes

Quick-Saut

Quick-Sautéed Collard Ribbons   thebittenword.com 1 Tbs. malt vinegar 2 tsp. maple syrup 1-1/2 lb. collard greens ( 1 bunch) 2 Tbs. extra-virgin olive oil 4 small cloves garlic, lightly smashed and peeled Pinch crushed red pepper flakes Kosher salt In...

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Mange Tout or Sugar Snap Pea Pasta

1 (8 ounce) package dry penne pasta 3/4 (4 ounce) package cream cheese, softened 1 1/2 ounces Gorgonzola cheese 2 tablespoons cream 1/2 pound sugar snap peas, trimmed 2 tablespoons butter Salt and ground black pepper to taste   Bring a large pot of lightly salted...

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Frittata with Leafy Greens

Frittata with Leafy Greens   1 bunch leafy greens (spinach, kale, broccoli raab, or collards)) 3 eggs 2 tablespoons chopped chives 2 tablespoons olive oil 2 large shallots, peeled, chopped and sliced 3 tablespoons chopped Italian parsley Salt and pepper 1. Strip...

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Kohlrabi with Honey Butter

1-2 medium kohlrabi, peeled and cut into 1/4 x 1/4 x 1 sticks 4 medium carrots, peeled and cut into 1/8 x 1/8 x 1 strips 2 cups of chicken or veggie broth 2 tablespoons chopped parsley 1/2 teaspoon shredded lemon peel 2 tablespoons honey 2 tablespoons lemon juice 1/4...

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Spicy Seared Eggplant

Spicy Seared Eggplant  Adapted from Martha Stewart 1-2 eggplant, cut crosswise into 8 slices, each about 3/4 inch thick Coarse salt 1 bunch scallions, trimmed and cut 1 garlic clove, minced 1 tablespoon sugar 3 tablespoons sherry-wine vinegar 1/4 teaspoon...

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Fruity Kohl Slaw

1-2 medium kohlrabies, peeled and grated 1 cup cabbage, shredded 1 small apple, cored and sliced 1/2 cup raisins or currants 1/2 cup seedless grapes 2 teaspoons olive oil 1/2 cup apple cider   Combine the first five ingredients in a large bowl.  Lightly...

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Charred Beet Salad

Charred Beet Salad   (serves 2-4)   from Jules Clancy at www.thestonesoupdiaries.com   1 bunch beets, trimmed & washed 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 2 handfuls arugula leaves 3oz fresh goats cheese   Preheat...

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Carrot Top and Quinoa Soup

1 tablespoon light olive oil or 1 tablespoon canola oil 1/2 sweet onions, diced 4 cups water 4 medium carrots, peeled and cut into 1/4 inch rounds 1 cup carrots, tops washed and finely chopped 2 teaspoons beef bouillon granules 1/2 cup quinoa, rinsed Sea salt and...

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Orzo Salad with Peas, Radishes, and Pecorino

(Tastefood Blog) The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish.   1/2 pound (250 grams) orzo 2 tablespoons extra-virgin olive oil, divided 12 ounces frozen peas,...

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Green Bean and Cherry Tomato Salad

(recipe adapted from Chez Panisse Vegetables) 1 pound green beans 1 pound cherry tomatoes/large fresh tomatoes, chopped into bite-size chunks 1 large shallot 2 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil Basil   Prepare the...

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Quick Saute of Zucchini with Toasted Almonds

Inspired by the Red Cat, NYC 2 tablespoons olive oil 2 tablespoons thinly sliced almonds 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline Salt and freshly ground pepper Few ounces pecorino Romano or parmesan, in thin...

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