Delicious Recipes
Cantaloupe, Arugula, and Prosciutto Salad
Cantaloupe, Arugula, and Prosciutto Salad (Martha Stewart) 1/4 cup champagne vinegar or white-wine vinegar 1 tablespoon minced shallot 1/2 teaspoon minced garlic 1/2 teaspoon dijon mustard 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper,...
Chard, Ricotta, and Sweet Onion Calzones
12 ounces Swiss chard 1 tablespoon olive oil 1 sweet onion, peeled and cut into thin wedges 1/8 teaspoon ground nutmeg Salt and pepper 1 pound purchased or home-made pizza dough, at room temperature 1 cup ricotta cheese 2/3 cup grated parmesan cheese 1/3 cup drained...
Various Beets Recipes
Beet and Apple Saute 6 medium beets, boiled or roasted until tender 3 tablespoons butter 3 shallots, minced 1 tablespoon sugar 2 tart green apples, peeled, thinly sliced Salt and pepper 1/3 cup apple cider vinegar ½ cup toasted walnuts, coarsely chopped...
Blueberry Buckle
A blueberry buckle is a blueberry coffeecake with a streusel topping. The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared cake pan. This buckle is best made with fresh blueberries, not frozen ones, which are...
Blueberry Ricotta Pancakes
Recipe courtesy of Juan-Carlos Cruz Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings 1 cup fresh or frozen blueberries 1/4 cup real maple syrup 1/2 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon baking powder...
Blueberry Muffins with Ginger Glaze
Cook’s Illustrated 9/2001 This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional...
Bok Choy and Scallion Soup
Really easy almost instant soup with the bok choy and scallions Time: about 10 minutes Ingredients: 2 cups filtered water 2 cups chicken broth (we used a 16-oz package of organic, free range, low sodium chicken broth from the Honest Weight Food...
Bok Choy with Garlic and Ginger
Bok Choi with Garlic and Ginger 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 1 Bunch chopped Bok Choi 2 tablespoons Tamari or soy sauce Salt and ground black pepper Heat oil in a large skillet over...
Kale With Pan-fried Walnuts
3 pounds kale, stems and center ribs discarded 1 cup chopped walnuts (3 1/2 ounces) 3 tablespoons vegetable oil 2 garlic cloves, finely chopped Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6...
Two Kale Salads
1/2 cup walnuts, coarsely chopped 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 bunch Kale, tough stems removed and leaves torn into small, bite-size pieces 2 1/2 ounces gouda, cut...
Lemon Chinese Leaves
These stir-fried Chinese leaves are served with a tangy sauce made of lemon juice, grated lemon rind and ginger. Serves 4 1 pound Chinese leaves 3 Tbsp vegetable oil 1/2-inch piece of gingerroot, grated 1 tsp salt 1 tsp sugar, honey, stevia, rice syrup or other...
Lemon Orzo Primavera
1 tablespoon olive oil 1 cup uncooked orzo pasta 1 clove garlic, crushed 1 medium zucchini, shredded 1 medium carrot, shredded 1 (14 ounce) can vegetable broth (or use Vegetable bouillon cubes) 1 lemon, zested 1 tablespoon chopped fresh thyme 1/4 cup grated Parmesan...