Delicious Recipes

Salmon with Leeks and Bok Choi

This recipe uses only the greens leaves of the bok choi, but there really is no need to discard the stems. Just roughly chop or slice the stems and then add them to the pan along with the leek. They will add a nice crunch to the dish. 1 leek 2 tablespoons butter or...

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Stir-Fried Bok Choi

1-2 bunches bok choi 2 T peanut oil 3 T raw peanuts 2 tsp. roasted peanut oil 4 garlic cloves, minced – scapes will ¼tsp red pepper flakes Salt work as well 4 tsp minced ginger 2 T soy sauce 1 tsp cornstarch mixed with 3 T water 1 tsp roasted peanut oil Fry the...

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Broccoli Almandine

1 1/2 pounds broccoli, stems sliced thinly, then head cut into 2-inch-wide spears 1/2 stick unsalted butter 1/3 cup sliced almonds 1 tablespoon fresh lemon juice Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just...

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Broccoli with Asian Style Dressing

e careful—this can be addictive. For variety, try adding matchstick-size strips of steamed carrots. Farmer John 1 medium head broccoli 1/2 cup rice wine vinegar 3 tablespoons peanut oil 2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/2 teaspoon minced garlic...

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Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil 5 to 6 cloves garlic, coarsely 1 tablespoons chili powder shopping list 1 tablespoon paprika Salt, fresh-ground black pepper, and some red pepper flakes (these are hot & spicy – so use cautiously) 1 large head broccoli, cut into...

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Kale and Scape Frittata

3 Tbsp. olive oil 10 eggs 1 cup (1/2 lb) chopped and cooked Kale (Collard Greens are a great substitute) ½cup grated Parmesan cheese 1 Tbsp. chopped Parsley, Cilantro or Basil ½cup finely chopped garlic scapes ½cup chopped scallions (optional) Salt and pepper to taste...

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Kale and Mashed Potatoes

12 cups water 1 bunch kale, trimmed (about 4 ounces) 3 cups cubed red potatoes (about 1 pound) 3/4 teaspoon salt, divided 1 tablespoon olive oil 1 tablespoon butter 3 cups diced onion 2 tablespoons chopped Basil or Sage 1/4 cup sliced green onions 1/4 teaspoon freshly...

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Various Stuffed Bell Pepper Recipes

Classic Stuffed Bell Peppers Serves 4 as a light main dish or side dish   table salt  4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded 1/2 cup long grain white rice  1 1/2 tablespoons olive...

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Stuffed Green Peppers

1 cup cooked Basmati rice 1 (15 ounce) can black beans, drained and rinsed 1 tablespoon chili powder 2-3 tablespoons olive oil 2 summer squash, fairy tale eggplant, and/or zucchini ¼ cup chopped Basil leaves 1 onion 3 cloves garlic 3 small tomatoes 4 green bell...

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Sautéed Spinach

(Martha Stewart) 2 tablespoons olive oil 2 cloves garlic, peeled and thinly sliced lengthwise 2 pounds fresh spinach, washed and leaves damp Olive-oil Salt and freshly ground pepper to taste In a large sauté pan, heat the olive oil over medium heat. Add the garlic,...

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Gazpacho

Makes about 3 quarts, serving 8 to 10 Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe.  Additional garnish possibilities include...

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Ginger Kale

1 large bunch Kale, stems removed and cut into strips 2 tablespoons Olive Oil 1 tablespoon Butter 2 large cloves Garlic, minced 1 medium Onion, chopped 1 tablespoon minced fresh Ginger Juice of 1 fresh Lime Freshly ground Pepper Bring a large pot of lightly salted...

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