Ground Beef and Veggies
The recipe serves 4 and can be accompanied with a simple rice or couscous. (more…)
Tagged: green onions
“Spring” Garlic and Onions
You probably already know that the best way to store onions and garlic is in a cool, dark place that’s dry and has good air flow. But did you know that rule actually only applies to cured onions and garlic – the kind generally found at the supermarket? “Spring” or “fresh” onions and garlic, however, are an exception to that rule. This article on thekitchn.com has all the details! (more…)
“Too Blue for You” Mashed Potatoes
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe came from Organic Gardening magazine. Yields 6-8 servings. (more…)
Baked Radish Quinoa Salad
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
(more…)
Spicy Salsa Verde
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…)
Moo Shu Turkey (or Tofu)
Here’s a great recipe for cabbage and leftover poultry! Feel free to use tofu instead of the cooked turkey or chicken for a vegetarian option. (more…)