Here’s a simple and delicious way to prepare cauliflower, found on food.com.
A recipe from a Gourmet Magazine cookbook, via food.com. This is a very pretty, as well as tasty side dish for any small gathering. Serves 6.
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book “You Are What You Eat” by Dr. Gillian McKeith.
This recipe is from the excellent smittenkitchen.com food blog. This works great as a side or as a main dish with couscous and some sautéed greens.
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe.
Now that we have tomatoes to spare, why not try an easy salad dressing with some of the tomatoes that are “riper” than others. As we start to ease back into salad greens, it’s...
From cooksillustrated.com, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try!
For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you...
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the...
From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves.