Tagged: green onions
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish.
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry. This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares. Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
Recipe from Good Housekeeping Low-Fat Recipes. \\This is a great recipe for using some of the Napa cabbage. Simply slice up the cabbage using a large sharp knife until you get about 4 cups worth for the recipe. If you’ve got some chopped peppers in the freezer, feel free to use them instead of fresh. If you’ve got leek in your fridge, it can be used instead of the green onions. And this recipe is great even without the chicken or turkey added for those who prefer a vegetarian option. If you don’t have hoisin sauce in your house, it is definitely worth getting, for this and any other stir fry recipes. (more…)