Yes, I admit it. I’m not fond of cabbage, but I love corned beef! And it’s time to celebrate the “green”. Which led me to experiment. Many of the brassica family are grown as microgreens – a way to get that tangy flavor and crunch packed with nutrition. Could a few cabbage shoots give me […]
1 Spanish onion, finely chopped 2 small garlic cloves, minced 3 large ripe tomatoes, peeled and seeds removed, chopped 2 jalapeno peppers, finely chopped 2 Tbsp minced cilantro 2 Tbsp fresh lime juice Salt and pepper to taste 1 can of corn, drained 1 can of black eyed peas or black beans, drained 1 green […]
This soup freezes well to save for another time if you don’t add the sour cream until you are ready to reheat it and serve. 1/2 cup butter 1 medium onion 1-1/2 pounds zucchini, sliced 2 cups chicken broth pepper (to taste) 1/2 teaspoon basil 1/2 teaspoon curry 1/4 teaspoon nutmeg 1/2 cup sour cream […]
I love soup. And this is one of my own recipes that I’ve made for years and shared with many on a cold fall day with crusty bread on the side. I often used leftover steamed broccoli as long as it was still firm. 1 head of broccoli florets cut up into small pieces (about […]
3 tablespoons virgin olive oil 1 cup onion, chopped 2 cloves garlic, crushed 4 cup fresh tomato puree (fresh plum tomatoes, skinned and put through a food mill) 1 6 ounce can tomato paste 1 tablespoon oregano 1 teaspoon basil 1 bay leaf 1/2 ground beef or turkey 1/2 pound hot Italian sausage (pork, chicken […]
My mom always had a tough time cooking for my dad. She couldn’t use any herbs or spices (let alone garlic) or he wouldn’t eat what she prepared. But she learned to make many foods tasty using wine and onions. This is one recipe our whole family loves. 3 – 5 pounds of sweet onions, […]
Herbs keep the flavor in all our winter cooking, but the first fresh herbs and vegetables of spring are always cherished. Not that long ago, I had my daughter out in the woods harvesting ramps with me for spring soups. 3 tablespoons olive oil 1 large garlic – pressed 1 bulb of finocchio (bulb fennel) […]
This is a fun salad to serve in parts, allowing people to put whatever they want onto their plates. I have given each guest a plate with one squash blossom or daylily blossom opened on it and explained how to make a stuffed salad. Offering both dressings to choose from. 6 cups mixed greens – […]
2 cups cooked chicken, chopped 3 tablespoons sweet onions, finely chopped 1 tablespoon fresh dill, finely chopped ½ cup yogurt ¼ cup cream salt and pepper to taste Mix and serve over lettuce leaves or stuffed in daylily or squash blossoms with the stamens removed.
When I was dating my now husband, his family invited us over to a family cookout one summer. We were asked to bring a salad. This is what I brought. No one ate any of it! They didn’t realize that some flowers are better for dinner than decoration. I think they have since learned that […]