I adapted this from a New York Times recipe, making a whole wheat crust and extra blue cheese. 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 2 teaspoons instant yeast 5 grams sugar (1 teaspoon) 320 grams whole … Continued
1 medium eggplant peeled and chopped 1 bunch of green beans chopped 1 medium onion chopped 1 tsp black mustard seeds 2 tbsp ghee 2 tsp cumin seed ¼ tsp cayenne pepper 1 tsp turmeric ½ tsp ground ginger ½ … Continued
I’m always happy when I use lots of veggies from my basket in one dish. Today I adapted several recipes and made the best pasta ever! 2 1/2 lb. cherry tomatoes, whole, stems removed 1 1/2 lb. eggplant 1 lb. … Continued
I’ve made this for many holidays – easy and yummy! 2 cups cooked pumpkin (see below) 9” pie crust 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 4 eggs 3/4 cup maple syrup 1/2 cup milk 1/2 cup cream … Continued
Continuing our bacon-themed menu, I made this last week and my husband and I ate a whole pound of green beans for dinner! The beans are juicy enough that you don’t need to add water. 1 lb. fresh string beans, … Continued
3-pound spaghetti squash 8 ounces bacon (8 to 10 slices), diced 1 small yellow onion, diced 4 large eggs 1 cup ricotta cheese 1 1/4 cups Parmesan cheese, or mix of Parmesan and pecorino, divided 1 teaspoon salt 1 teaspoon … Continued
1 Japanese sweet potato 1 head Lacinto kale, or substitute spinach or chard – about 1 lb. 1 fat clove of garlic, minced 1 medium onion, quartered and sliced thinly a thumb-sized piece of fresh ginger, peeled and slivered soy … Continued
I used almost all the veggies in my basket last night by making this super simple dish. It turned out crazy good! 2 red onions, chopped olive oil 1 head garlic, peeled and chopped summer squash bell peppers cherry tomatoes … Continued
Olive oil 2 tablespoons cold butter 1 egg 3/4 cup flour 3/4 cup finely ground cornmeal 3/4 teaspoon baking powder 1/4 teaspoon baking soda Salt and pepper 1/2 cup buttermilk 2 pints cherry tomatoes 2 garlic cloves 1 medium red … Continued
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