Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup.
Melissa Clark’s recipes, in the Dining Section of the NY Times from 10/24/12, is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4.
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you...
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
Looking for a colorful presentation at your next BBQ? Here’s an idea, taken from a recent issue of the Food Network Magazine. The recipe serves 6 to 8 side dishes. (Feel free to substitute...
Original adapted from Uncommon Fruits and Vegetables by E. Schneider.
This recipe was in the July issue of Gourmet magazine.