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Simply Delicious Asparagus Soup
8 tbl. (1 stick) butter
3 1/3-4 cups chopped onions
8 cups vegetable or chicken stock
2 lbs. asparagus
1/2 cup cream
salt and pepper to taste
fresh lemon thyme or dill to taste
Heat butter in a large soup pot, add onions and cook until tender.
Beet and Fennel Soup with kefir
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
2 cups low-salt chicken broth
1 cup unflavored kefir
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Swiss Chard Lasagne
Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss char
Potato and kale cakes with rouille
Rouille:
1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
Cakes:
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut int
kale and smoked bacon salad with zinfandel vinaigrette
6 tablespoons Zinfandel vinegar or other red wine vinegar
1/2 cup chopped shallots (about 2 large)
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
12 ounces smoked bacon
2 tablespoons coarse kosher salt plus additional (for seasoning)
Roasted radishes with brown butter, lemon and radish tops
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
Sliced baguette with radishes and anchovy butter
This isn't the only Bon Appetit recipe for radishes with anchovy butter
Sauteed chicken and radishes with mustard and tarragon
4 skinless boneless chicken breast halves
Coarse kosher salt
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-salt chicken broth
2 teaspoons Dijon mustard
2 tea
Indonesian style collard green curry (Gulai Sayur)
1 1⁄2 tsp. ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly sliced 2 large fresh stalks lemongrass 3 tbsp. peanut oil 2 tsp. suga
Ethiopian Collard Greens (Ye'abesha Gomen)
4 tbsp. unsalted butter 1⁄8 tsp. black cardamom seeds 1⁄8 tsp. ground fenugreek 1⁄8 tsp. nigella seeds 1⁄4 cup extra-virgin olive oil 1 large yellow onion, minced 3 cloves garlic, minced 2 Thai chiles, stemmed, s
Kashmiri Collard Greens (Haak)
2 tbsp. canola oil 1 1⁄2 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground fennel seed 1⁄2 tsp. ground cumin 1⁄4 tsp. ground fenugreek 1⁄8 tsp. Kashmiri chile powder 1⁄8 tsp. asafetida (optional) 1 lb. collard
Collard green, cornmeal and sausage soup (sopa de fuba)
1⁄2 cup yellow cornmeal 2 tbsp. canola oil 6 oz. kielbasa sausage, cut diagonally into 1⁄4"-thick slices 7 cups chicken stock 4 oz. collard greens, stemmed and thinly sliced crosswise 2 eggs, lightly beaten Kos
grilled hearts of romaine with blue cheese vinaigrette and pickled onions
Onions:
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 cup water
3 Turkish bay leaves
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 to 1 1/4 pounds red onions, thinly sliced
Salad:
1/4 cup white wine vinegar
1/2 tea
Beet & Onion Salad
Beet & Onion Salad
1 large onion, quartered & sliced
1 T olive oil
1 small clove garlic, minced
Beets and greens, steamed, peeled, and diced.
1 T olive oil (more)
2 T balsamic or red wine vinegar
½ t seasoned salt
Fresh ground
Orecchiette with kale, bacon and sun-dried tomatoes
Ingredients
8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large g
Caldo Verde
Caldo Verde (Portuguese Kale-Potato-Sausage Soup)
1 large yellow onion, peeled and minced fine 1 large garlic clove, peeled and minced 4 tablespoons olive oil 6 large potatoes 2 quarts cold water 1 pound chorizo or similar sausage 2 1/2 teaspoons sa
Nearly Instant Soft Serve Ice Cream
Whip up an ice cream in just a few minutes using bananas and chocolate plant milk
Cajun "Say What?" Sandwich
Spiced up seitan with onions, spinach, and avocado on a hearty bread roll
Sarmale-Stuffed Cabbage
Ingredients
3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower
Orzo with Spring Greens and Rosemary
34 cup orzo (uncooked, rice-shaped pasta)
1 cup greens (spring, mix coarsely chopped)
4 tsp pine nuts (toasted)
1 tbsp extra-virgin olive oil
1/2 tsp fresh rosemary (minced)
1/4 tsp salt
1. Cook orzo according to package directions, omitti
Rose's Black Sea Bass
Black Sea Bass (cooked whole)
Have ready:
2 lbs whole sea bass with head, cleaned, gilled and scaled
1 1/2 c. water
2 T black bean sauce
1 t. grated ginger
1 t. finely minced garlic
1/4 c rice wine
1 c scallions cut into 1" lengths
Score thr
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