March 5, 2012
The spaghetti squash (Cucurbita pepo) is an oblong variety of winter squash. It is usually pale or dark yellow. Its flesh is yellow or orange and its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands… Read more »
March 1, 2012
Ingredients 2 bulbs fennel, trimmed, cored and quartered 2 tablespoons olive oil 1 onion, chopped 2 cups uncooked Arborio rice 7 cups vegetable or chicken broth 1 cup heavy cream 6 tablespoons grated Parmesan cheese (optional) 1 bunch greens, chopped (mustards, kale, turnips tops or any winter greens) Salt and pepper to taste Directions Heat… Read more »
January 30, 2012
Ingredients 4-5 small fennel bulbs cut in half lengthwise, or 1-2 larger bulbs, cored and quartered 1 cup fennel fronds (not the stems, just the fine leaves), finely chopped 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 3 salt-packed anchovy fillets, rinsed, drained, and chopped 1/4 teaspoon red pepper flakes Salt and pepper Directions Boil quartered… Read more »
December 13, 2011
Ingredients 3 cups of cooked lentils (split mung dal is my favorite) 2 tablespoons oil 1/2 teaspoon of cumin seeds 1-2 dried red chilies 1/2 teaspoon turmeric 1 jalapeno (seeded if you are more heat sensitive) 1 teaspoon minced garlic 2 teaspoons minced/grated ginger 3 cups of chopped greens (radish, braising greens, turnip, mustard, spinach,… Read more »
This is a simple and luscious bisque that can be used to top pasta as well! Ingredients 2 tablespoons of butter or olive oil 2 shallots or 1 medium-sized onion (diced very fine) 4 cloves garlic (minced) 1 cup of pureed greens (turnip or radish tops, mustard greens, chard, any of these work great) 1/2-1… Read more »
December 5, 2011
Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor. Ingredients 1 bunch (or bag) greens, chopped 1 cup arborio rice 1 cup dry mushrooms 1 onion, finely… Read more »
November 25, 2011
Pronounced stoomp, this typical Flemish and Dutch dish consists of potatoes mashed with one or more greens or root vegetables, or even with bacon. It is similar to Irish colcannon. It’s very easy to make and versatile in its use of ingredients. Typical friends for the potatoes are carrots, turnips, kale, or cabbage but you… Read more »
November 7, 2011
Imagine a delicious pumpkin curry with onions and greens; combine that with the satisfying mouthfeel of traditional pumpkin pie and voila: Savory pumpkin pie! It started as a daydream of mine last winter and I was unable to find a recipe for anything like it on the web, so I figured out how to make… Read more »
November 3, 2011
Ingredients 4 slices of Barrio bread (or 8 slices of baguette) 1-2 garlic cloves Olive oil Salt and pepper to taste 2 tomatoes, seeds and juice removed 2 roasted bell peppers, seeds and skins removed Basil, finely chopped Barrio Bread’s pain au levain or their baguettes work best for this recipe. Directions Toast the bread… Read more »
There is something about dandelion greens and pork that makes them a perfect combination as the fat of the meat balances the bitterness of the greens. I usually don’t blanch the dandelion greens for this recipe because I like their bitter flavor, but if you prefer a milder flavor, just blanch the greens for a… Read more »