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Parmesan Asparagus
Parmesan Asparagus
Recipe Yields 2 servings
Ingredients
10 medium fresh asparagus spears, trimmed
4 teaspoons olive oil
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic salt
Directions
Brush asparagus spears with o
Braised Radishes
2 bunches radishes, about 1 pound, trimmed of tops and roots1 ½ cups chicken stock2 tbsp butter, cut into bits1 large shallot, thinly sliced2 tbsp sugar1 tbsp red wine vinegarSalt and pepper
Place radishes in a skillet with stock, butter bits
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
20 medium radishes, trimmed and cut into fourths 1 ½ tbsp roasted peanut oil1-2 tbsp soy sauce 2 green onions (scallions) sliced thin1 tbsp sesame seeds, toasted in a dry pan- Preheat oven to 425°F. Wash radishes, trim ends, peel if
Radishes with Herbed Butter Sauce
2-3 shallots, finely chopped6 tbsp cold butter½ cup dry white wine1 tbsp chopped fresh herbs such as tarragon, thyme, or chives1 tsp lemon juiceFreshly ground pepper to taste20-30 whole radishesKosher or coarse sea salt
Sauté the shall
Creamy Kale Pasta
A way to get kids to eat more leafy greens!
1 bunch kalepasta2 tbsp butter2 tbsp flour2 cups milkfeta cheese
Get 2 pots: one is for boiling kale and then boiling pasta, and the other is for making the béchamel.
In one pot of salted w
Baked Kale Chips
These are such an amazing snack and so healthy!
1 bunch (about 6 ounces) kale (Toscano works great, but can use others too)1 tbsp olive oilSea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough c
Tart of Garlicky Greens and Black Olives
2 tbsp olive oil3 cloves garlic, minced½ pound mixed, leafy greens without stems (mustard, kale, collard, beet, turnip, chard), finely chopped1 15 oz container of ricotta¼ cup chopped, pitted brined black olives (e.g., Kalamata)2 l
Flash-cooked Greens with Garlic
1¼ lbs fresh spinach, watercress, snow pea shoots, or other greens1 tsp canola or corn oil8-10 cloves garlic, cut into paper-thin slices1½ tbsp rice wine or sake½ to ¾ tsp salt
Tear the stems from spinach; if using o
Marina Anagnostou’s Spanakopetes (Spinach Triangles)
1 lb fresh spinach1½ tablespoons olive oil2 tablespoons unsalted butter2 cups chopped onions1 teaspoon finely chopped garlic1 cup chopped scallions1 cup crumbled or chopped feta (about 4 ounces)¼ cup freshly grated Parmesan cheese
Caesar Salad
2 heads romaine, chopped (can use any lettuce, really)5 cloves garlic, crushed and soaked in ½ to ¾ cup olive oil overnightJuice from ~2 lemonssalt and pepperparmesan cheesecroutons
Wash and chop lettuce. Add olive oil to lettuce. Mix
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces4 cups sliced strawberries½ cup vegetable oil¼ cup white wine vinegar½ cup white sugar¼ tsp paprika2 tbsp sesame seeds1 tbsp poppy seeds
In a large bowl, toss togeth
Braised Chard with Olive Oil and Rice
1 pound chard, washed and trimmed (you can also use kale, bok choy, or leeks)1/3 cup extra virgin olive oil2 small carrots, roughly choppedSalt and freshly ground black pepper¼ cup white riceJuice of ½ lemon
Cut the stems out of the
Bits of Squid Stew
Just happened to have a bit of squid left from my share (I'm a single user:) So I added it to some of the fish "bits" in my freezer (a bit of under a pound maine shrimp), some mussels from this am, and a nice chunk of andouille sausage...
Green Garlic Aioli
1/4 cup extra-virgin olive oil2 tablespoons chopped green garlic or 1 regular garlic clove, blanched1/4 teaspoon fleur de sel or coarse kosher salt3/4 cup mayonnaise, divided2 teaspoons fresh lemon juice
Blend olive oil, garlic, and 1/4 teaspoon fle
Andy's Grilled Asparagus
Simple and Easy:
Just put asparagus in a ziplock and pour in a splash of balsamic vinegar and olive oil, a pinch of garlic salt and sprinkle in some smoked paprika. The longer you marinade the better. Optimal time: 1 hour.
Place on grill until tend
Baked Zucchini and Rice
Baked Zucchini and RiceThis is a great way to use up any leftover cooked rice. Serves: 4-6Preparation Time: 45 minutes - 1hour 2 cups thinly sliced zucchini1/2 cup cooked brown rice 1 clove garlic, minced 1 cup cheese, grated
Sauteed Mushrooms
From the Moosewood Restaurant New Classics cookbook
8 cups assorted mushrooms* 3 tablespoons olive oil 4 large garlic cloves, minced or pressed ½ teaspoon salt 2 tablespoons minced fresh parsley 1 teaspoons dried thyme (or 1 tablespoon fresh)
Beef Burgundy
1/4 cup butter
1 lb Grass-finished Beef Stew Meat
5 Carrot, scraped and chopped
5 Celery stalks, chopped
1 lb Spain Farm Shiitake Mushrooms, sliced thin
2 Yellow Onions, chopped
3 to 4 Bay Leaves
1 bunch thyme or marjoram
1 cup red wine
2 cu
Asparagus Guacamole
2 cups chopped, cooked asparagus
2 tbl. plain yogurt or sour cream
2 tbl. fresh lime juice
2 tbl. fresh minced green onion
2 tbl. tomato salsa
1 tbl. minced cilantro
1 tbl. minced garlic
1/2 tsp. cumin
salt and pepper to taste
Puree asparagu
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