When faced with escarole, which I’m not overly fond of, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times, but others can be found simply by googling the name. (more…)
Another recipe from the “Simply Organic” cookbook. (more…)