by Admin | Jun 15, 2020 | Pasta, Noodles, Dumplings
Swiss chard is a delicious member of the beet family. It has a mild beet flavor and is an excellent source of vitamin A. Both the leaves and the ribs are used in this recipe, and if you are a gardener, you’ll find that it is one of the easiest vegetables to...
by Admin | Jun 14, 2020 | Whole Grains, Rice, and Pasta
Kasha (buckwheat groats) is a delicious grain to become acquainted with. It is very quick to prepare, has a tender, fluffy texture, and is high in protein and iron. The mushrooms in this lightly spiced sauce complement the nutty, roasted flavor of the kasha superbly....
by Admin | Jun 14, 2020 | Lunch
Greens cooked with hot peppers and garlic are a staple in my house, and here they combine with an ideal companion a creamy polenta laced with tangy goat cheese. Because polenta is best served as soon as it is cooked, I like to have the greens completely cooked and...
by Admin | Jun 14, 2020 | Pasta, Noodles, Dumplings
Broccoli rabe, also called rapini, is a leafy vegetable with small flower clusters resembling broccoli florets. I like to cook it with onions because their natural sweetness balances its slight bitterness. The bow-shaped pasta is worth going out of your way to get; it...
by Admin | Jun 14, 2020 | Whole Grains, Rice, and Pasta
The Cubans, along with many other nationalities, made a significant contribution to the culinary world by combining two nutritionally complementary foods beans and rice. I enjoy all the different variations: Louisiana red beans and rice, Indian dal on rice, Mideast...
