This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
-
-
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 wanted to introduce your family or Labor Day guests to a new green with little downside risk. The recipe serves 6 and would appear to be readily doubled.
-
This recipe comes from smittenkitchen.com.
-
This recipe can be found on the The Well-Seasoned Cook food blog. Not only is the recipe super easy, if you like cheese, it looks delicious, too. The recipe serves 2. Buono gusto!
-
From the food blog smittenkitchen.com comes this delicious recipe.
-
From the website, sallybernstein.com, this easy and tasty side dish serves 6.
-
The daikon in this recipe gives this slaw a unique peppery flavor that complements well with the sweetness of the carrots.
-
This recipe is from Bon Appétit. It’s quick, relatively simple, and delicious.
-
Ingredients 1 large onion, chopped 2 Tablespoons olive oil 2 parsnips, peeled and cut into small chunks 2 turnips, peeled and cut into small chunks 2-3 carrots, peeled and sliced 2 potatoes, peeled and cut into small chunks ½ cup dried lentils ¼ teaspoon red pepper flakes 4 cups broth (beef, chicken or vegetable) 1 teaspoon fresh chopped herbs (could use parsley or oregano) 1 bay leaf
-
Ingredients: 5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated ¾ cup of half-and-half ½ teaspoon ground cardamom ½ cup finely chopped golden raisins ½ cup ground, whole almonds ¼ cup white sugar ½ cup crumbled jaggery (unrefined sugar) or dark brown sugar 3 tablespoons ghee or melted butter 1 cup whole-milk powder (mava)* Garnish: a slivered or sliced almond