Tagged: garlic

14 Oct, 2024

Cabbage and Onion Torta

This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)

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14 Oct, 2024

Gratin of Flageolet Beans

Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)

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7 Oct, 2024

Escarole with Cannelloni Beans

When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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30 Sep, 2024

Broccoli Raab with Caramelized Onions

This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.

Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)

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23 Sep, 2024

Ginger Garlic Green Beans

Here’s a simple recipe submitted by a CSA member that cooks up quickly. It’s packed with big flavors that pair well with any type of bean. Serves 4.

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16 Sep, 2024

Frisée with Feta and Spicy Maple Pecans

This recipe from the Simply Organic cookbook may have a long ingredient list, but it is relatively simple to put together. (more…)

Roasted Butternut Squash and Whole Wheat Penne

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9 Sep, 2024

Roasted Butternut Squash and Whole Wheat Penne

From Cuisine at Home magazine, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings. (more…)

Wilted Swiss Chard with Garlic, Lemon & Parmesan

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9 Sep, 2024

Wilted Swiss Chard with Garlic, Lemon, and Parmesan

Here’s another simple recipe from Gourmet magazine. Anchovies and Parmesan give this Swiss chard side dish a Caesar-salad-like twist. Try it out! (more…)

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2 Sep, 2024

Potato and Swiss Chard Gratin

This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)

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26 Aug, 2024

String Beans and Summer Squash

From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish. (more…)

Tagged: garlic

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