May 14, 2021
This recipe, adapted from a NYT recipe by Martha Rose Shulman, also works with other types of greens, such as mizuna, chard, beet greens, and kale but it’s particularly sublime with mustard greens. Ingredients 1 large bunch mustard greens, cleaned, large stems removed and chopped 2 leeks or 1/2 large yellow onion 4-6 garlic cloves,… Read more »
Pumpkin is a great treat for dogs and sharing with your furry friends makes the task of getting through a huge squash a little easier! Ingredients • 2 eggs• 1/2 cup pumpkin puree• 1 cup sourdough discard• 1/4 cup peanut butter• 2 tablespoon coconut oil, melted• 2 cups whole wheat flour• 1 cup rolled oats… Read more »
Whole dried red chiles are a great for adding heat and flavor to a pot of beans or stew but you can also turn them into a lovely red chile sauce for enchiladas, tamales or a marinade for meat. Ingredients 5 whole red chiles, wiped clean with a wet cloth 2 cloves garlic, chopped 2… Read more »
Sautéed green tomatoes and/or tomatillos and delicata squash are delicious served over a bowl of creamy polenta. Add a fried egg or sausage to each serving to make a complete meal. Delicata are easy to use because there is no need to peel the skin, you can use other winter squash but they’ll need just… Read more »
You can use tomatillos in place of tomatoes in many recipes foran unexpected twist. This simple crockpot recipe can be adaptedto what you have on hand and would work just as well in anInstant pot if you prefer. If you have a few weeks’ worth oftomatillos in the fridge you could double the ingredients for… Read more »
If you often find yourself with a few leftover heels of Barrio Bread laying around this is a great recipe to try. It is especially hearty with any of the whole wheat varieties but Pan au Levain works just fine. You want to use a good quality sourdough, as a regular sandwich loaf will not… Read more »
Besides grilling, this is one of the best recipes to introduce novice cactus eaters to this vegetable. Cut in the shape of French fries, these tempura-covered nopales are delicious dipped in your favorite sauce, from ranch to marinara, or serve with a gingery tempura sauce. The batter is great for all sorts of veggies but… Read more »
April 30, 2021
Ingredients 3.5-4 pound chicken 4 tablespoons unsalted butter, room temperature One lemon, halved 2 tablespoons chopped herbs (thyme, sage, rosemary, or whatever you have) Fennel tops, chopped coarsely 5-6 new potatoes, cut into quarters Pat the chicken dry and place in roasting dish. Season the cavity and outside with 1.5 tablespoons salt. At this point,… Read more »
Ingredients Salad 2 fennel bulbs, trimmed and sliced 1/4-inch thick 2 cups veggies, such as winter squash or carrots 1.5 cups French lentils 2 cups arugula or salad mix Tahini-Orange Dressing 2 tablespoons tahini 1 teaspoon honey 1 teaspoon rice vinegar Juice of one orange (or big juicy lemon) 1/3 cup olive oil To make… Read more »
Use precooked chicken or sausage or swap in more cheese and greens if you don’t eat meat. Leftover slices of frittata are perfect for easy lunches. Any mild greens will work well here. If you use chard, separate out the thick stems to cook before you briefly wilt the greens. Ingredients Directions Preheat oven to… Read more »