Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley In a medium saucepan, bring water to a boil. Add salt and then carrots and cook … Continued
I adapted this from breaded zucchini and found it’s much easier without the bread crumbs (and low carb, too). I use fresh parmigiano reggiano and put chunks in the food processor until granular. 2 medium zucchini, sliced into 3″ wedges 1 … Continued
I adapted this from The Way To Cook by Julia Child. 3 lbs apples, cored, quartered, unpeeled, sliced thinly in food processor 1 tablespoon cinnamon 8 tablespoons butter Place apples in a bowl and toss with cinnamon. Place in large … Continued
Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving. Ingredients 2 generous cups of Padron peppers 1-2 tablespoons … Continued
2 tablespoons butter or extra virgin olive oil 1 2 1/2- to 3-pound chicken, cut into serving pieces Salt and freshly ground black pepper 1 large or 2 medium onions, peeled and cut into 1/4-inch slices 6 cups 6 cups … Continued
2 bunches kale, stems removed 1/2 red onion, diced 1 ripe peach, pitted and chopped Peach Vinaigrette: 1 ripe peach, pitted and chopped 2 tablespoons raw apple cider vinegar 2 tablespoons extra virgin olive oil 2 tablespoons water 1 tablespoon … Continued
1 teaspoon turmeric 1/2 teaspoon cayenne Kosher salt 3 tablespoons plus 1 1/2 tablespoons vegetable oil 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook’s Note* 1 lb chopped … Continued
I adapted this recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. I used four items in our basket and it turned out like a true gourmet dish. 1 bunch broccolini 1 large zucchini 4 garlic cloves 1 bag basil … Continued
Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes … Continued