Tagged: scallions

Rainbow Carrot Stir Fry

Rainbow Carrot Stir-Fry

This colorful stir fry comes courtesy of the New York Times.  The list of ingredients in stir-fry recipes can look long, even daunting.  But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok.  Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.  Serves 4. (more…)

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte

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…)

Baked Radish Quinoa Salad

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.
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Potato Lettuce Soup

Potato Lettuce Soup

Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste.  Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.  Yields 4 servings. (more…)

Broccoli Soup

Broccoli Soup

If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)

Quick Kimchi

Quick Kimchi

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 when stored. Enjoy it with grilled meats or chicken.  The recipe makes 4 cups and is from Eating Well Magazine. (more…)

Spring Garden Soup

Spring Garden Soup

Another great soup recipe from The Victory Garden Cookbook by Marian Morash.  It serves 4-6.  Use 2 leeks (white and light green parts only) in lieu of scallions.  For herbs, parsley, thyme, or tarragon is recommended. (more…)

Swiss Chard with Garbanzo Beans and Tomatoes

Swiss Chard with Garbanzo Beans and Tomatoes

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.
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Broccoli Leaf Soup

Broccoli Leaf Soup

This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (more…)