Those of you who have been with us for a while might have this among the recipes from a few years ago. It is not in our recipe index so I thought it would be a good one to run again since it is my favorite method of preparing sweet potatoes and I do make …
I often use parsnips in vegetable soup or a pot pie. They can be roasted alone or with carrots, turnips, shallots or onions and garlic. Yield: Serves 4. 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons 4 teaspoons of extra virgin olive oil Salt and freshly ground pepper 1/3 cup …
3-4 baking potatoes olive oil, olive oil spray 2 garlic cloves minced or ¾ t garlic powder ½ t salt 1 T fresh parsley or 1 t flakes ¼ t paprika ¼ t black pepper Preheat the oven to 475 Scrub the potatoes, leaving the peel on. With a sharp knife or mandolin thinly slice …
For the streusel: 1/3 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1 tsp. ground cinnamon Pinch of kosher salt 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunk 1 cup chopped pecans, lightly toasted (see note below) For the batter: 1 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 …
This recipe is for more remoulade and quite a few sliced green tomatoes. The sandwich directions are for 1 sandwich. Save the sauce and the extra tomatoes and prepare some shrimp with the extra tomatoes and sauce. Remoulade: 1/2 cup finely chopped shallots 4 cloves garlic, minced 1/2 tablespoon Creole mustard 1/4 cup …
Remove the Brussels Sprouts from the stem. Do not wash. Keep them up to 3 days in a produce drawer. This original recipe is vegan. The choice is yours, be creative and make changes as you like adding other vegetables, or you may choose to add a little cheese or ham or even an egg. …
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash …
1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks Salt 3 tablespoons butter, divided 8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips 1/2 cup milk (approximate) Freshly-ground black pepper, to taste Preparation: …
Mizuna- Is considered a mustard green. The taste is a mild combination of bitter and peppery. The leaves are dark green and fringed. They appear to be serrated; the stalks are pencil thin and white or pale green. The leaves and stalks are edible. Mizuna can be stir fried, pickled, added to soups and stews …
1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil …
2 pounds red potatoes, quartered 1/4 cup butter, melted or 2 T olive oil and 2 T butter 2 teaspoons minced garlic 1 teaspoon salt 1 lemon, juiced 1 tablespoon grated Parmesan cheese Preheat oven to 350 degrees F (175 degrees C). Place potatoes in an 8×8 inch baking dish. In a small bowl …
4 cups green beans, trimmed (about 12 ounces) 3 tablespoons extra-virgin olive oil 1/4 cup minced garlic 2 teaspoons paprika 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined 2 16-ounce cans large butter beans, or cannellini beans, rinsed 1/4 cup sherry vinegar, or red-wine vinegar 1/2 teaspoon salt 1/2 cup chopped …
