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This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta. Note that this recipe also includes the blanching steps, which is the...
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to...
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash.
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian...
From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini)...
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture...
Don’t be scared by these unique looking heirloom beans – they are really very delicious. Dragon’s Tongue beans have vivid purple streaks that fade when the beans are cooked. Here’s a simple preparation from the It Ain’t...
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves...
This recipe from Whole Foods can be made with a mix of greens, such as spinach, mustard greens, curly endive (frisée), escarole, kale, or broccoli raab. The recipe as presented serves 6 to 8.
Here’s an easy recipe that’s great if you have a head of lettuce that you have to use right away. Even if you don’t, it’s still a delicious side dish to any Asian meal....