Homemade Potato Bread

20:06 0 Comments
Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.
Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.
Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.
Continue reading "Sautéed Chard with Parsnip" »
19:50 0 Comments
Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.
Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.
Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.
16:39 0 Comments
Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower. That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.
The only thing better than roasted cauliflower?
Continue reading "Roasted Curried Cauliflower" »
16:20 0 Comments
Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower. That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.
The only thing better than roasted cauliflower?
16:17 0 Comments
Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise
Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis.
Continue reading "Pasta e Fagioli" »
14:02 0 Comments
Have canned artichokes, mayonnaise, and Parm? That’s all you need for this quick and easy artichoke dip. Add some salt and pepper if you want.
Dress it up with some minced garlic, or chopped green chiles or jalapeños. You can also try adding dill, lemon juice, sliced green onions, or sour cream, or even a little brown sugar.
Continue reading "Quick and Easy Artichoke Dip" »
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10:24 0 Comments
Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
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10:22 0 Comments
Do like garlic? Do you like chicken? Then you’ll love garlic chicken, a classic recipe of chicken parts that have been browned in olive oil, then cooked with white wine and garlic. It’s also known as “40 Clove Chicken” because that’s how many garlic cloves you’ll use to make the dish.
So, crazy right?
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13:42 0 Comments
Have you encountered broccolini? It looks like broccoli rabe, or a baby version of broccoli, but in truth it is neither of those vegetables, but a hybrid developed out of Japan. Unlike broccoli rabe, broccolini is not at all bitter, and even though it looks like broccoli, it doesn’t taste like it, but is sweeter and nuttier.
It’s delicious! And like other members of the brassica family, broccolini is loaded with iron and vitamins.
13:04 0 Comments
Have you encountered broccolini? It looks like broccoli rabe, or a baby version of broccoli, but in truth it is neither of those vegetables, but a hybrid developed out of Japan. Unlike broccoli rabe, broccolini is not at all bitter, and even though it looks like broccoli, it doesn’t taste like it, but is sweeter and nuttier.
It’s delicious! And like other members of the brassica family, broccolini is loaded with iron and vitamins.
Continue reading "Oven Roasted Broccolini" »
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