by Admin | Jul 1, 2020 | Breakfast
Rutabagas are the large yellow-fleshed root vegetables that are usually waxed, and are oftentimes called yellow turnips. Actually, turnips are small and white-fleshed, and they have purple tops. I prefer rutabagas for their stronger, spicier flavor. Here is my...
by Admin | Jul 1, 2020 | Salads & Dressings
Here is a simple, low-fat way to prepare broccoli, and although it has an Asian character I find that it goes well with most entres. You could also mix in sliced carrots for a colorful combination. SERVES 4 1 large bunch broccoli 1 tablespoon sesame seeds 2 teaspoonsВ...
by Admin | Jul 1, 2020 | Salads & Dressings
Once you try this treatment of cooking greens, you’ll want to make them a staple in your meal planning. SERVES 4 1ВЅ pounds (weight with stems) greens (either spinach, kale, collards, mustard greens, or escarole), washed, spun dry, and stemmed ВЅ tablespoon...
by Admin | Jul 1, 2020 | Side Dishes
My favorite way to eat beets quick, beautiful, and so tasty. SERVES 4 1 bunch beets with their greens (about 4 medium beets) 2 tablespoons butter 1 teaspoon sugar Extra butter Cut the greens off the beets and set aside. Peel the beets with a vegetable peeler, then...
by Admin | Jun 30, 2020 | Entrées
Fennel seed adds a mild licorice undertone to this simple, peasant-style accompaniment. Try this alongside Kasha Pilaf for a good match. SERVES 4 1 tablespoon butter 1 tablespoon oil ВЅ teaspoon fennel seed 6 cups (about 1Вј pounds) finely chopped cabbage Melt the...
