Tortellini with Asparagus and Lemon
To care and store asparagus- wrap the ends in moist paper towels and place the bundle into a plastic bag....
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Tortellini, Peas, and Prosciutto
3/4 - 1 c fresh shelled peas 1 T butter 1 T olive oil 2-3 garlic scapes (when in season)...
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Two 6-ounce cans solid white tuna packed in oil, drained well a 10 1/4-ounce package soft tofu, drained 3 scallions,...
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¼ cup leftover cranberry sauce 3 tablespoons mayonnaise 2 tablespoons apple or mango chutney, coarsely chopped 2 cups leftover shredded...
Learn moreTurkey with Melted Camembert and Mostarda
Makes 2 sandwiches Mostarda: 1 (9-ounce) Granny Smith apple, peeled, cored and diced 1 3/4 cups (9 ounces) dried apricots...
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Turnip and Kale Gratin
2 Cups of Heavy Cream - Low-fat milk can be used as alternative 4 Cloves of Garlic 1 TSP of...
Learn moreTurnip Noodles
1.5 cups cubed butternut squash 1.5 tablespoons extra virgin olive oil salt and pepper, to taste 2 tablespoons raw pine...
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Turnip Slaw
1 pound kohlrabi (about 2 small heads, leaves included) 1 medium turnip (about 8 ounces), peeled and quartered 3 tablespoons...
Learn moreTuscan Bean and Wilted Arugula Salad
3/4 cup dried white kidney beans 1 bay leaf 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 5...
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1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 1/2 cup cannellini beans soaked...
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3 tablespoons olive oil 1 tablespoon bacon grease (optional) 1 large onion, thinly sliced 1 teaspoon salt 2 ounces boneless...
Learn moreTwice Baked Buttercup Squash
3 small - medium buttercup squash 1/3 cup sour cream 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chopped pecans...
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