Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4 …
1 cup sugar 1 tablespoon lime zest, plus 1 cup fresh lime juice (4 to 6 limes) 1/4 cup fresh basil leaves, lightly packed 1 medium English cucumber, halved and thinly sliced 2 cups chilled sparkling water In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium …
Thanks to Maureen Contini for sharing this recipe with us. 1 1⁄2 lbs. carrots 1 teaspoon sugar 2 tablespoons olive oil 1⁄2 teaspoon salt 2 tablespoons fresh rosemary, finely chopped 1 pinch pepper Heat oven to 425 degrees F. Line a shallow pan with foil. Using a sharp knife, slice away the tip and end …
This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano. Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a …
Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon …
Serves 2-4 1 bunch (about 1 pound) carrots, scrubbed and patted dry 2 teaspoons grapeseed oil or other high-heat oil 1/2 teaspoon salt, divided 1 tablespoon dill, minced 1 tablespoon fresh lemon juice 1/8 teaspoon freshly ground black pepper Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 …
3 tablespoons extra-virgin olive oil 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise 1/2 cup water 3 garlic cloves, thinly sliced Pinch of crushed red pepper Salt and freshly ground black pepper 2 tablespoons fresh lemon juice In a large, deep skillet, heat 2 tablespoons of the olive oil. …
3 medium zucchini (1 pound / 16 oz.) thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced or 1 sweet red pepper sliced 1/2 tablespoon yellow mustard seeds 3/4 …
1/4 cup olive oil 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs 1/2 cup golden raisins 1/4 cup white wine (optional) 1/4 cup shelled pistachios 8 1/2-inch-thick slices sourdough bread 4 ounces Comte or …
4 kohlrabi, peeled cut into a quarter inch thick slices 4 Tbsp. olive oil 2 cloves garlic, chopped Salt and pepper 1/4 cup Parmesan cheese, grated Preheat oven to 450. Peel and then slice kohlrabi into quarter inch slices. In a large bowl, toss the slices in oil, garlic and salt/pepper to coat, and then …
3 tablespoons olive oil 4 cups broccoli florets Kosher salt and black pepper 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 2 ounces Feta, crumbled (1/2 cup) 1/4cup Kalamata olives, pitted and slivered Heat the oil in a skillet over medium heat. Add the broccoli and season …
6 pounds mustard greens, or chicory, stems discarded 1/2 cup plus 1 tablespoon extra-virgin olive oil 5 large garlic cloves, thinly sliced 1 1/2 teaspoons crushed red pepper Salt and freshly ground black pepper 1/4 cup plus 1 tablespoon red wine vinegar Preparation: Bring a large pot of salted water to a boil. Add half …
