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For this lasagne, we used BICI Lasagne Verde sheets that have raw pureed spinach and italian leaf parsley. For the filling, we used cooked greens of all different sorts as we have a habit of saving greens like the outer leaves of escarole, radish or beet tops, arugula, or turnip greens. Any and all of these are great combined with spinach or chard and wilted together in olive oil, garlic, and a pinch of hot pepper, then chopped up for the lasagne.
Get ready for some flavor!
Vegetarian!
Source: BICI pasta (inspired by great culinarians) (Entered by Luke Wetzel)
Servings: 8-10
Ingredient keywords: lasagne, BICI, Italian
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Bratwurst with Collards & Rice
2 cups uncooked long-grain brown rice
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced (or 1 cup fresh onion bulbs, sliced a bit thicker)
1 package (around a pound) local, naturally raised bratwurst, cut into 1-inch pieces
1 large bunch collard greens, tough stems and ribs removed, leaves torn into large pieces
salt and ground pepper
2 tablespoons cider vinegar
Cook rice according to package instructions. Meanwhile, in a large skillet or heavy bottom pot, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add bratwurst & 1 Tbsp vinegar and cook, stirring often, until browned, 6 to 8 minutes. Add collards, season with salt and pepper, and cook, stirring/turning constantly, until collards are just tender, 7 minutes. Stir in 2nd Tbsp vinegar and serve over rice. It’s the vinegar, plus the quality of the greens & beef that make this dish really delicious.
Source: Adapted from: http://www.marthastewart.com/868439/bratwurst-collards-and-rice (Entered by Leigh Wilkerson)
Servings: 4-5
Ingredient keywords: onion, bratwurst
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All Ingredients:
1 large lime – cut in 1/2″ pieces
8 large mint leaves
4 large basil leaves
2 teaspoons organic sugar
3 oz (8.9 cl) dark rum
club soda or sparkling water
fresh mint and lime slices as garnish
Step 1: Place the lime, mint, basil, and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lime has released its juice. Top with ice cubes and rum. Shake vigorously until very cold.
Step 2: Fill 2 tumblers with ice. Strain the mixture into the glasses. Top with a little club soda or sparkling water. Garnish with a mint leaf and lime slice. Serve immediately.
(Ingredients often available at the Market are below.)
Vegetarian!
Source: http://foodandstyle.com/2009/03/25/dark-rum-mojito-with-basil/ (Entered by Leigh Wilkerson)
Servings: 2
Ingredient keywords: mint, basil
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INGREDIENTS:
1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
1/4 cup crumbled feta cheese
DIRECTIONS:
1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
(All ingredients above, those often available at the Market are below.)
Source: http://allrecipes.com/Recipe/Fresh-Green-Beans-Fennel-and-Feta-Cheese/Detail.aspx# (Entered by Leigh Wilkerson)
Servings: 4
Ingredient keywords: green, fennel, basil
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This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).
1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).
While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes.
When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).
Serve immediately. http://sarahscucinabella.com/
Source: http://sarahscucinabella.com/ (Entered by Leigh Wilkerson)
Servings: Garlic Scape Carbonara serves 4
Ingredient keywords: Garlic
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6 garlic scapes, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Asiago cheese
1 tablespoon fresh lemon juice
1/4 cup pine nuts
3/4 cup extra-virgin olive oil
salt and pepper to taste
Directions
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Source: http://allrecipes.com/recipe/rudys-garlic-scape-pesto/ (Entered by Leigh Wilkerson)
Servings: 2 cups
Ingredient keywords: Garlic
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salad:
6 medium potatoes
1 large fennel bulb
the white part of a small leek
rosemary, finely chopped
salt
extra-virgin olive oil
dressing:
1 tblsp Dijon mustard, I used whole-grained
1 tsp honey
1-2 tsp apple cider vinegar
2 tblsp sunflower oil or some other mildly flavoured type
4 tblsp fresh cream
- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.
- Mix the ingredients for the dressing.
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.
Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html (Entered by Leigh Wilkerson)
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary
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SALAD:
6 medium potatoes
1 med/large fennel bulb
the white part of a small leek
rosemary, finely chopped
salt
extra-virgin olive oil
DRESSING:
1 tblsp Dijon mustard, I used whole-grained
1 tsp honey
1-2 tsp apple cider vinegar
2 tblsp sunflower oil or some other mildly flavoured type
4 tblsp fresh cream
- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.
- Mix the ingredients for the dressing.
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.
Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html (Entered by Leigh Wilkerson)
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary, honey
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ROMAINE & FETA SALAD WITH SPICY GLAZED WALNUTS (OR PECANS)
SPICY GLAZED Walnuts (Or pecans):
2 tsp. butter
1 tbsp. sugar
1/2 tsp. freshly ground black pepper
1 tsp. water
2/3 c. pecans or walnuts
Melt the butter in a heavy bottomed skillet over medium heat. Add the sugar, black pepper, & water. Cook until the mixture is bubbling. Add the nuts and stir constantly until they are well coated and the sugar has begun to caramelize, about 5 minutes. Spread the nuts on a baking sheet to cool completely.
VINAIGRETTE & SALAD:
2 tbsp. lemon juice
1 tbsp. red wine vinegar
1/2 tsp. freshly cracked black pepper
1/4 c. light olive oil
2 heads Romaine lettuce
6 oz. Feta or Gorgonzola cheese
Spicy glazed nuts (above)
1. Whisk together the lemon juice, vinegar and pepper. Slowly add the olive oil and whisk until blended.
2. Wash and dry the Romaine leaves and keep refrigerated until ready to use. Tear into bite sized pieces Crumble the Gorgonzola or Feta into small pieces.
3. You can top the salad with the dressing, cheese & spiced nuts or toss and serve, as you prefer. Yum!
Vegetarian!
Source: Originally Mendy's mother made this salad for us. This rendition adapted from several recipes much like this one: http://www.cooks.com/rec/view/0,1743,155165-251200,00.html (Entered by Leigh Wilkerson)
Servings: 4
Ingredient keywords: Romaine
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