Red Clay Jambalaya
1 TBS vegetable oil 1 bay leaf 2 oz smoked ham, diced 1 ½ tsp salt 1 smoked sausage, sliced ½ inch thick 1 ½ tsp dried oregano ½ lb boneless pork loin, cubed 1
Orzo and Cheese baked acorn squash
2 small acorn squash, halved, seeded 3/4 cup water 1 cup orzo (rice-shaped pasta; also called riso) 1 cup low-fat (1%) milk 1/2 cup canned vegetable broth 1/2 cup grated sharp cheddar cheese 2 tablespoons freshly grated Parmesan cheese D
1 pound beef in ½ inch cubes (any roast or stew beef will do) 1/3 cup Worcestershire sauce 2 ripe sweet peppers, chopped (ripe means not green!) optional 2 tsp Tabasco sauce 1 Serrano pepper, seeded and di
Beet and Cabbage salads
These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
Sea Scallops with Ham-Braised Cabbage and Kale
Oh my goodness!
Cabbage Packages Filled with Creamed Onions, Bacon and Sage
1 large whole head green cabbage 1 large whole head red cabbage 4 quarts water 2 tablespoons salt 1 pound thick-sliced bacon, cut crosswise into 1/4-inch strips 1 3/4 pounds onions (about 3 medium), thinly sliced 3/4 cup whi
Makes 1 quart about 2 bunches beets, tops removed but left with about 1" stem 1 tsp salt 1 c. water 2 c. vinegar 1 inch cinnamon stick 5 whole cloves 2 tsp sugar 1/4 tsp pepper scald the beets, then quarter and pour hot vineg
Escarole and Bean Soup
Recipe courtesy Giada De Laurentiis
lb escarole (about 4 heads), cored and coarsely chopped 1/4 cup extra-virgin olive oil plus additional for drizzling 5 garlic cloves, thinly sliced 1/2 teaspoon dried hot red pepper flakes 1 (2-oz) can anchovy fillets in olive oil, drained,
Escarole and Beans
Ingredients 3 tablespoons olive oil, divided 2 large heads escarole salt and pepper to taste 1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced 2 (16 ounce) cans cannellini beans, undrained 3 sprigs fresh parsley, chopped Direc
Lentil soup with Italian sausage and escarole
1 2/3 cups lentils (11 ounces), rinsed well 5 cups water 3 1/2 cups reduced-sodium chicken broth 1 Turkish or 1/2 California bay leaf 4 garlic cloves, finely chopped, divided 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sa
Addicting Beet Spread (aka beet caviar)
Addicting Beet Spread, aka Beet Caviar 1 bunch beets, boil or roast, then cool and remove skins ½ c. walnuts: grind in blender or food processor (you may toast first but not necessary) 2-4 cloves of minced or pressed garlic, your call Grat
Satisfying beet salad
Satisfying Beet Salad 1 bunch beets: boil or roast, then cool and remove skins ½ medium-sized: onion slice thin ½ c. walnuts: toast slightly (more if you like walnuts) 1 bunch arugula: wash, pat dry and tear into bite-sized pieces
Refreshing Beet Salad
Refreshing Beet Salad 1 bunch beets: boil or roast, then cool and remove skins 1 orange: peel and section; chop orange sections in chunks or 1 small can mandarin orange slices (packed in fruit juice): drain 1 c. blanched almond pieces or choppe
sauteed radishes in mustard sauce
Radishes become lusciously tender and mild when braised with butter. Mustard sauce restores just the right amount of sharpness.
Brazilian style collard greens
Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.
Collard green olive pesto
Adjust this recipe by adding or subtracting olives, a delicious new way to enjoy those beautiful collard greens!
Marinated, grilled radishes
Another way to cook radishes which tones down their bite a bit
Radish garlic canape
Delicious snack with crackers, melba toasts, or a stalk of celery! If you don't have garlic scapes, green garlic or a little less cured garlic will do.
Braised Swiss Chard with Currants and Feta
1 lb (2 bunches?) Swiss Chard 1 large garlic clove, finely chopped 2 TBS olive oil 1/2 tsp salt 1/4 tsp black pepper 3 TBS dried currants 1/3 cup water 1 1/2 oz feta, crumbled cut stems and center ribs from chard, discarding any tough
Jason's World Famous Pesto
this summer staple can be served over pasta, spread on sandwiches or just on bread for a snack. I like it spread on sliced cucumbers as an appetizer. Use it as a base for a homemade pizza instead of tomato sauce or with tomato sauce. Very versatil
Celery Root (Celeriac) and Pecan Salad
"Prized by gardeners during the Renaissance, celery root, or celeriac, has a light celery flavor and a dense flesh tha tis perfect for shredding into slaws. This salad is wonderful with chicken and biscuits or flank steak."
Winter squash information
Here is Eating Well's guide to winter squash.
Crisp Eggplant Chips
One of my favorite seasonal recipes. I have to make these at least once during eggplant season and you should too! Don't do fried stuff? Make an exception!!!
Jamie Larsen's roasted garlic and eggplant salad or dip
I got this recipe from an Indepent Weekly article called "I am the eggplant, goo-goo-g'joob" in which the author calls out midwesterners who "still don't quite trust an eggplant.
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