November 24, 2008
Root vegetables are always great roasted. Slice the radishes into thick wedges or thin French fry strips, just remember the bigger they are the longer they’ll take. I usually finish roasting vegetables by putting them under the broiler for a few minutes until nicely browned. Ingredients 1 bunch black Spanish radishes Olive oil to coat… Read more »
November 6, 2008
Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them. Ingredients 1 bunch white baby turnips or radishes, rinsed, sliced in half lengthwise, with greens attached 1 tablespoon softened butter 1 teaspoon Dijon mustard Cracked black pepper to taste Toasted pecans, finely chopped Directions Mix mustard and butter, and… Read more »
The intense heat of the grill will caramelize some of the sugars in the pumpkin, making the flesh smoky and sweet. To prepare scrape away the seeds and fibers and slice into long ½” thick pieces. If you make a jack-o’lantern, why not grill the cut out pieces for dinner?! Ingredients Several ½” thick pumpkin… Read more »
Grill these tomatoes together with onions for a tasty burger topping. Or try them on a sandwich, together with the grilled pumpkin (with some goat cheese maybe!) for a vegetarian option. Ingredients 2 large green tomatoes, sliced 1/2” thick 2 cloves garlic, minced Pinch of oregano, finely ground Drizzle of balsamic vinegar and olive oil… Read more »
Ingredients Directions Mix together yogurt, dill, garlic, lemon juice and salt and pepper. Thin out with water or broth to a pourable consistency if you’d like a cold beet soup or keep thicker for a salad. Add yogurt mixture to beets, mix gently and garnish with nuts and extra dill. Submitted by Sara Jones, Tucson… Read more »
This is a traditional dish in Thailand and Laos. Thai recipes call for sprinkling the custard with anise seed. Ground nutmeg would be a nice garnish, too. Ingredients 1 large or 2 smaller acorn squash 1/2 cup canned coconut cream 1/2 cup brown sugar 1/2 tsp. fine salt 3 eggs Directions Using a long, sharp… Read more »
Directions Here is a way to efficiently use lots of green, while saving the color and nutritional value as well. Trim a bunch (or more) of greens, clean in a large pot of water and drain. Simmer briefly (30 seconds to 2 minutes, until bright green and tender) to knock down the “sharpness” of taste.… Read more »
October 23, 2008
Here is a recipe using unroasted green chiles that we enjoy at our house. (Roasted chiles will work just as well, though) Ingredients 2 tablespoons oil 1 butternut squash, peeled and cut in chunks 1 clove garlic, crushed 5 potatoes, peeled and cut in eight pieces ½ onion, diced 2 green chiles, diced 1 cup… Read more »
October 20, 2008
This salad calls for arugula, but the mild mizuna and ruby spikes greens will works well, too. Ingredients For the salad: 1 cup diced tomato 1 15 ounce can of cannelini beans 6 cups torn arugula ½ cup thinly sliced onion (red looks best) 2 tablespoons Parmesan cheese ½ cup thinly sliced basil 1 teaspoon… Read more »
This recipe is a great way to use up a backlog of greens, as itrequires a couple bunches. You can also use a good portion offresh herbs here too, perfect for oversize bunches of cilantro ordill. Phyllo dough can be fiddly to work with, but since there areso many layers it does not matter if… Read more »