Ingredients: 1 bunch kale 1 teaspoon smoked paprika ¼ teaspoon salt 1 tablespoon olive oil Directions: 1. Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. 2. Toss with 1 tablespoon olive oil, smoked paprika and salt. Spread on 2 baking sheets coated […]
Recipes
Ingredients: 1 bunch kale greens Olive oil 1-2 cloves garlic, minced Directions: 1. Trim the stems off the kale. Heat the oil in a skillet and saute the garlic. (If desired, you can also chop up the kale stems and sauté them with the garlic.) Add the kale, a few […]
Sauteed Kale With Garlic and Olive Oil
(9 servings) Ingredients: 3 cups sliced peeled winter squash 3 cups sliced peeled tart apples 1 cup packed light brown sugar 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 cup all-purpose flour ½ teaspoon salt 6 tablespoons unsalted butter 1/3 cup chopped nuts ice cream […]
Squash-Apple Crisp Bars
(Serves 4) Ingredients: 1 whole cilantro root, with leaves and stems attached 4 cobs sweet corn 1 oz butter 2 red bell peppers, diced 1 small onion, finely chopped 1 small red chili, finely chopped 1 tablespoon all-purpose flour 2 cups vegetable stock ½ cup whipping cream Directions: 1. Pick […]
Chili, Corn, and Bell Pepper Soup
By Martha Rose Shulman Ingredients: 2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens) 1 pound russet or Yukon gold potatoes, peeled and quartered Salt to taste 1 to 2 tablespoons extra virgin olive oil 1 leek, white and light green parts only, finely chopped 2/3 […]
Mashed Turnips and Potatoes With Turnip Greens
Traditional Tomato Sauce (makes 4 servings) Ingredients: 1 tablespoon olive oil 1 large onion, thinly sliced 1 large green bell pepper, chopped 2 garlic cloves, finely chopped 2 pounds ripe tomatoes, skinned and quartered 1 cup dry white or red wine 1 tablespoon coarsely chopped fresh basil 1 ½ teaspoons […]
Tomato Sauce
(makes 8) Ingredients: 2 cups self-rising flour 1 cup cooked and pureed winter squash ¾ ounce cold unsalted butter, chopped 1 tablespoon chopped sage 1-2 tablespoons milk Directions: 1. Preheat the oven to 350 F. Line a baking tray with baking paper. 2. Sift the flour into a a bowl […]
Winter Squash and Sage Scones
(serves 8-10) Ingredients: 2 ½ cups self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmet heaped ¾ cup dark brown sugar 1 1/3 cups grated carrot 4 eggs 1 cup sour cream 1 cup vegetable oil Orange cream icing— ¼ cup cream cheese, softened ¾ ounce unsalted butter, softened […]
Carrot, Spice, and Sour Cream Cake
Freezing: The easiest way to handle herbs it to simply put them in zippered plastic bags (wash the herbs well and remove the tough ends; whether you chop them or not is up to you). Basil should be blanched for about a minute before it’s frozen or it will turn […]
Some tips about preserving herbs
(six servings) Ingredients 6 ears corn, husks removed (about 3 pounds) 4 tablespoons canola oil 2 tablespoons red-wine vinegar 1/4 teaspoon Tabasco sauce 1 tablespoon Dijon-style mustard 1 teaspoon salt 1/2 teaspoon sugar 6 leaves lettuce for garnish if desired Preparation: 1.Using a sharp knife, cut the kernels off the […]
Corn Salad
(2 servings) Ingredients: Small bunch arugula, to yield 2 ounces 1 large ripe tomato 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1 teaspoon hot-sweet mustard Directions: 1.Wash and trim arugula; dry.2.Wash, trim and cut tomato into small wedges.3.In serving bowl, whisk vinegar with oil and mustard; stir in arugula […]
Arugula and Tomato Salad
(six servings) Ingredients: 6 cobs of sweet corn 2 tablespoons vegetable oil 1 onion, finely diced 3 garlic cloves, crushed 1 celery stalk, diced 1 carrot, diced 2 large potatoes, peeled and diced 4 cups vegetable stock 2 tablespoons finely chopped parsley Directions: 1. Cook the corn cobs in a […]