by Admin | Oct 4, 2020 | Main Courses, Vegetables and Fruits
Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don’t overwhelm the eggplant. YIELD: SERVES 62 Tbs. olive oil1 large onion, diced (1½ cups)6 medium Japanese...
by Admin | Oct 3, 2020 | Main Courses, Pasta, Noodles, Dumplings, Vegetables and Fruits
Cavolo nero, dinosaur, Tuscan, and lacinato are all names given to a long, leafy, crinkly kale variety. Serve this light vegetable dish on its own or add to grains or pasta. YIELD: SERVES 43 Tbs. olive oil1 medium onion, thinly sliced (1⅓ cups)3 small carrots, diced...
by Admin | Oct 2, 2020 | Side Dishes, Vegetables and Fruits
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or...
by Admin | Sep 30, 2020 | Lunch
Adding artichokes to potatoes helps boost this medley’s fiber and nutrient content. For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress. YIELD: SERVES 6 1 lb. small red potatoes, quartered2 10-oz. boxes frozen artichoke...
by Admin | Sep 29, 2020 | Lunch
One frying pan is all you need to make these spice-laced alternatives to eggs Benedict. YIELD: SERVES 4 1 sweet potato, peeled and shredded5 large eggs, divided¼ tsp. ground coriander, divided¼ tsp. ground cumin, divided5 Tbs. vegetable oil, divided1 cup crushed...
