2 small purple or green kohlrabi, peeled and trimmed of woody bits 1/2 small onion, very finely chopped or grated on the large holes of a box grater 1/2 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional) 1 egg, lightly beaten 1/4 – 1/2 cup (or more) …
Kohlrabi is new to some of you. Like radishes and beets, cut the leaves from the vegetable so that they won’t continue to draw moisture. The leaves are edible, use them in soup or stir fry. My favorite way to eat kohlrabi is raw. Just peel and slice thin with a little sprinkle of salt …
This recipe would work with many of the spring greens that we find in our shares. 3 tbsp. olive oil, divided 1⁄4 pound mushrooms (button, shiitake or baby bella), sliced 2 large garlic cloves, minced 1 bunch dandelion greens, washed and dried, stems removed Salt and freshly ground black pepper, to taste 1 pound pizza …
This is a satisfying simple spring meal that can be served for lunch or dinner. Get into the swing of spring with this tasty, seasonal salad. Everyday Food editor Sarah Carey shows you how to make rustic toast and a fresh green salad. 1/4 cup olive oil, divided 1 bunch asparagus, trimmed Salt and pepper …
A few years ago we had a recipe for prosciutto wrapped asparagus. Bacon seems to be the new favorite. Preheat oven to 400° F. Bend the bottom third portion of the asparagus. It will snap to the point where the asparagus stem is tender. Save bottoms for stock. Rinse the asparagus in cool water and …
2 ripe avocados 1/2 red onion, minced (about 1/2 cup) 1-2 Serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro (leaves and tender stems), finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Garnish …
1 pound asparagus 1 tablespoon Dijon mustard 1 tablespoon minced shallots 1 teaspoon orange zest 1 tablespoon fresh orange juice 1 tablespoon balsamic vinegar 1 tablespoon extra- virgin olive oil 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 2 navel oranges Rinse and trim the asparagus by snapping off the tough ends. Cook …
Two 6-ounce cans solid white tuna packed in oil, drained well a 10 1/4-ounce package soft tofu, drained 3 scallions, minced 1 carrot, shredded fine 2 tablespoons minced fresh parsley leaves 2 tablespoons drained capers, chopped 3 tablespoons fresh lemon juice Accompaniment: crackers or assorted crudités In a bowl stir tuna with a fork until …
1 pound Brussels sprouts, washed and dried Approximately 2 tablespoons olive oil Salt and pepper to taste Preheat oven to 400 degrees. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends. Peel away any leaves that naturally separate from the hearts; this will be …
1 lb. Brussels sprouts 1 c orange juice ½ c grape seed oil ½ c white balsamic vinegar 2 T agave syrup or honey to taste 2 small red onions thinly sliced ¼ c chopped fresh cilantro ½ jalapeno pepper, seeded and thinly sliced 1 avocado, diced 2 roasted red peppers, diced Bring a …
When I was a Girl Scout, I remember we prepared Hunters Stew over an open fire in a Dutch Oven. This stew recipe can be prepared on your grill in a pan of your choice. If you grill the whole sausages before cutting them up and adding them to the pan the flavor will be …
3 small – medium buttercup squash 1/3 cup sour cream 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chopped pecans (optional) 6 tablespoons brown sugar Heat oven to 400°F. Cut squash in half lengthwise, scoop out seeds and fibers. Place squash in an ungreased 13×9-inch baking dish. Cover tightly with foil. Bake for 30 to …
