May 21, 2008
This recipe originally calls for cranberries, but rhubarb makes an excellent, tart substitute. Ingredients 2 cups flour 1 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup fresh squeezed orange juice 1 tablespoon grated orange zest 1 teaspoon ground ginger 2 tablespoons canola oil 1 egg, well beaten 1… Read more »
Soba noodles taste great here, but you can use ramen noodles or leftover rice. Add tofu to the soup or top each serving with a fried egg! Ingredients Directions Sauté grated ginger, minced garlic, and red chili flakes very briefly in a soup pot. Add a quart or so of water, bring to a boil… Read more »
Ingredients 3-5 baby artichokes, trimmed and quartered lengthwise 1/2 bag green beans, chopped 1 medium squash, chopped 2-3 new potatoes, chopped 1 sweet onion, diced 4 cloves garlic, minced 1 large can (28 ounce) chopped tomatoes 1 teaspoon thyme 1 teaspoon oregano or marjoram Drizzle balsamic vinegar Salt and pepper to taste Directions To trim… Read more »
This recipe can be easily altered to accommodate a changing variety of produce. Try adding or substituting green beans, turnips or other seasonal vegetables. During greens season this is an excellent way to use up a bunch or two. Ingredients Directions Preheat your oven to 350 degrees Fahrenheit. Combine the potatoes and 1 cup of… Read more »
May 18, 2008
If you think you can’t get your kids to eat beets give this recipe a try! The texture ends up somewhere between a brownie and a cake, with the beets and applesauce adding moisture, replacing eggs and oil. The whole thing is surprisingly delicious. Ingredients Approximately 1 cup cooked, chopped beets 1/4 cup water approximately… Read more »
May 13, 2008
You can serve this as a salad or a cooked dish, depending on how mature your greens are. The dressing is great served over baby greens, or mild greens like mizuna, frills or tatsoi. If you have bigger, more mature greens you’ll want to saute or steam the greens briefly before adding the sauce. Add… Read more »
Ingredients 8 ounces beets, peeled and cut into slices, and the wedges cut in half so that nothing is bigger than a matchbook. 8 ounces carrots, cut into ¼ inch slices on the bias 1 ½ tablespoons olive oil Salt and pepper 1 ½ tablespoons minced green onion, onion or shallots Pinch sugar 1 tablespoons… Read more »
Ingredients 1 bag green beans 2 cloves garlic, minced 1 teaspoon grated ginger 1/2 teaspoon chili flakes (or to taste) 2 teaspoons vegetable oil Soy sauce to taste Garnish with sliced green onions Directions Clean beans and remove stem end. Heat oil in skillet over medium high heat. Add garlic, ginger and chili flakes and… Read more »
Tomatillos are a delicious vegetable similar in shape and size to a tomato, but more closely related to the gooseberry. They have a tangy taste and are classics in Mexican food, but areexcellent in a wide range of dishes. To use your tomatillos, you will first need to remove their papery husks. They also have… Read more »
May 12, 2008
Ingredients 8 Red La Soda potatoes ¼ cup lemon juice 2 teaspoons lemon zest 1 tablespoon olive oil 1 ½ tablespoons oregano 3 cloves garlic, minced 2/3 cup crumbled feta cheese 1 cup hot water Directions Slice potatoes into ¼” thick pieces and combine in a mixing bowl with the lemon juice, lemon zest, olive… Read more »