1 cup polenta (coarse ground yellow corn) 4 cups water salt ½ cup parmesan or Romano, grated 1 bunch collards olive oil 1 onion, chopped 1 sweet red pepper, diced 3/4-1lb spicy sausage (preferably smoked) 3 garlic cloves, minced dry oregano 1 lb tomatoes, peeled (or not) and chopped Bring the water to a boil …
1 recipe corn bread (see below) 1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound olive oil 1 small onion 2 cloves garlic 1/2 pound bacon or smoked sausage (vegetarians can substitute celery) 1 sprig thyme a few sage leaves a few sprigs parsley 1 egg 1/4 cup milk S & P Crumble …
1 pound Swiss chard 1/4 cup chicken broth, canned or homemade 1-1/4 pounds haddock fillets, cut into 2-inch chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 tomatoes, seeded, cubed, and drained 1 large onion, cut into narrow wedges 1/2 cup minced parsley 2 tablespoons sliced garlic 1 teaspoon tarragon Preheat oven …
1 lb. pasta ½ stick of butter, or more to taste 10 fresh whole sage leaves ¼ teaspoon freshly ground black pepper, or to taste hot water, from the pasta-cooking pot 1 cup Parmigiano-Reggiano, grated Melt the butter in the pan over medium heat, lay in the sage leaves and heat until the butter is …
Boil salted water in a shallow pan, prepare an ice water bath to stop the cooking, immerse the asparagus for just 2-3 minutes into the boiling water. The asparagus should be a beautiful bright green. Lift the asparagus out with tongs and the sand should have been released. Submerge into the ice water and then …
1 medium onion, chopped 3 cloves garlic, minced Warm 2-3 T olive oil in a medium sauce pan over low heat, carefully add ¼ c water; add the onion and garlic, and sweat until softened not brown. Add 16 oz. can garbanzo beans, drained and rinsed 2 cups of vegetable broth ¼ cup crushed tomato …
Yield: 6 servings 1 (15-ounce) can cannellini beans, rinsed and drained 2 tablespoons tahini 2 tablespoons fresh lemon juice 1 garlic clove, peeled 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1/4 teaspoon ground cumin 1/4 teaspoon salt Dash cayenne pepper Add all of the ingredients to a food processor or blender and …
Beat 6 eggs Add ¼ c milk Mix in 1 pre-boiled or baked potato peeled and cubed Pinch of salt 1 t minced garlic ¼ c shredded parmesan cheese 1/2 – 3/4 c pre-cooked vegetable chopped steamed broccoli, spinach, sautéed zucchini, asparagus Pour beaten mixture into a heated frying pan coated with olive oil. Allow …
4 to 8 lettuce leaves 3 ounces somen (thin Japanese wheat noodles)* 1/2 cup matchstick-size strips carrots 1/2 cup matchstick-size strips green onion 1/2 cup matchstick-size strips red bell pepper (can be left out) Fresh cilantro leaves 1/4 cup rice wine vinegar 2 tablespoons low-sodium soy sauce 1 teaspoon chili paste with garlic* 1 teaspoon …
4 teaspoons olive oil, divided, more if needed 2 cups sliced leek 4 garlic cloves, minced 1/3 cup all-purpose flour (about 1 1/2 ounces) 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided …
RECIPE INGREDIENTS: For the Crème Fraiche: 1 1/2 cups heavy or whipping cream ½ c Sour Cream For the Soup: 1/4 cup (1/2 stick) unsalted butter or 2T oil and 2T butter 4 cups chopped leeks (white and pale green parts only; from about 2 large leeks) 3 pounds asparagus, tough ends broken off and …
1 bunch radishes including their greens 2 tablespoons unsalted high grade butter 1 large red onion, chopped 1 large leek, sliced 4 perfect small potatoes (russet or yukon), cut into eighths 1 small achovy, packed in oil and chopped (optional) 1/4 cup flat leaf parsley pinch of sea salt to taste, with a pinch of …
