Dinner last night – Frittata and green beans
I love frittata. It’s like my parents’ Saturday Soup, so-called because whatever was leftover went into the soup on Saturday. And today i offered a leftover slice of it to my daughter […]
Kale Pesto
you can’t have enough pesto 1/4 cup chopped walnuts 1 tablespoon plus 1/2 teaspoon salt, divided 1/2 pound kale, coarsely chopped (of course include the stems!) 2 cloves garlic, minced […]
Arugula Pesto
(there are a thousand recipes for this…but here’s a basic) 4 cups (packed) arugula leaves (about 6 ounces) 1/4 cup pine nuts, toasted (I like almonds or pistachios…but use your […]
Grilled Zucchini Ribbon Salad
Michael Chiarello, 2007, foodnetwork.com 6 to 8 large zucchini, roughly 4 pounds 1 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 6 cloves […]
Creamed Swiss Chard with Prosciutto
from The Culinary Institute of America Vegetables I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely… 2 T olive oil […]
Kale Crunch (and a picture of kale;)
If you haven’t done this, try it. The whole bunch of kale will disappear fast! Spray/spread a baking tray with oil. Spread kale (cut into 2” pieces) over, toss around […]
Glazed Baby Beet and Carrot Salad with Cumin Dressing
The original recipe calls for 12 cups lettuce, so that would be a great option too! Recipe here: Glazed Baby Beet and Carrot Salad with Cumin Dressing, Food and Wine […]
Salade Lyonnaise
~from member Marie 4 cups torn frisée or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound good slab bacon or pancetta, cut into […]
Sauteed Beet Greens (works well for chard too)
Chop your well washed beet greens and stems. Melt 2 Tb butter (yes, olive oil works) in skillet over medium, sauté 1/4 cup chopped onion until tender, add chopped beet […]
Spring CSA pickup – Saturdays Jamaica Plain