Raw Tuscan Kale Salad
Member Christina sends this: Here’s a recipe I’ve been making since I first saw it almost three years ago. It’s got all the flavors of a Caesar salad (except the […]
Year: 2010
Vegetale al Forno
This is one that appears in the boxletter yearly, by request, and contributed by member Lisa. It is always yummy…even better when you think you have overcooked it. My tips: […]
Greens and Cheese Bake
A casserole with spinach, kale, chard, chicory, etc and mozzarella cheese, along with ricotta cheese, and bread crumbs. 1 1/2 pounds greens, washed and trimmed 1/4 cup flour salt and […]
Simple fresh Salsa
Use what you have, there is no mystery to salsa so adjust the ingredients accordingly. Salsa can be very colorful or monochromatic, depending on the veggies you choose and it […]
Beet and Beet Green Gratin
Member Sharon brought this to the potluck…very nice. We ate it at room temp and it was quite tasty. recipe By MARTHA ROSE SHULMAN Published: July 5, 2010 NYT This gratin is […]
Veggie Pancakes
From member Curran: If you’re looking for any recipe ideas for the newsletter, here’s an easy one that kids will surely enjoy. If you don’t need recipes, no worries, I […]
Baked Eggplant
(even my kids like this) Slice thinly the long way, spread mayonnaise on both sides, sprinkle with parmesan cheese, garlic powder, salt and pepper and bake on a greased cookie […]
Chinese Cabbage Salad
1/2 Chinese Cabbage shredded that’s all you need, though you can add a grated carrot, slivered almonds, sliced water chestnuts, thinly sliced scallions… Combine: 1Tbsp peanut oil […]
Refrigerator Slices from member Dierdre
9 c. unpeeled/peeled sliced cucumbers 1c. sliced onion 1 c. green pepper (optional) 2 c. sugar 2 tsp salt 1 Tbsp celery seed 1 c. cider […]
Rachel’s Red Salad
Email from member Mary in Brookline says: “…this is a super beet recipe…I think it has such a wonderful flavor and the guys in my house who don’t like beets […]