from “Food To Live By” 1 pound roasted baby beets, at room temperature About 1/3 cup Orange Walnut vinaigrette (recipe follows) or balsamic vinaigrette 5 ounces (about 6 cups) baby arugula, rinsed and dried if needed** 2 blood oranges or navel oranges, segmented ¼ cup (1 ounce) crumbled feta or […]
Recipes
½ cup good-quality roasted walnut oil ¼ cup extra virgin olive oil 1 tablespoon fresh orange juice or blood orange juice 1 teaspoon finely grated orange zest 5 tablespoons sherry or wine vinegar 2 teaspoons dijon mustard 1 tablespoon finely minced shallots** ¼ teaspoon salt, or more to taste ¼ […]
Orange Walnut Vinaigrette
Ideas for Cooking from 2nd year intern Maggie Fennel can be baked, steamed, or sauteed with excellent results. The leaves can be used as an herb or seasoning. Try using in place of dill. Fennel is excellent on baked or broiled fish with butter and lemon. Storage tips: Fennel will […]
Tips for Using Fennel
1 pound carrots, sliced ½ inch thick 2 tablespons butter ½ cup minced onion ½ teaspoon grated lemon zest ¼ cup dry white wine 1-2 tablespoons lemon juice, divided ½ cup minced fresh basil (or more if desired) salt and pepper to taste Steam carrots 6-7 minutes, until tender-crisp; drain. […]
Carrots with Lemon and Basil
4 small zucchini, ends trimmed* 4 small yellow summer squash, ends trimmed* 2 small eggplants, ends trimmed 2 medium-sized onions (about 1 pound total), ends trimmed ½ cup herb-flavored oil (recipe follows) or olive oil Salt and freshly ground black pepper * Yellow squash and zucchini can be interchanged depending […]
Grilled Summer Vegetables With Basil Oil
2 cups cottage cheese 2 eggs beaten juice of 1 lemon ½ teaspoon salt 6 cups lightly cooked chopped swiss chard, well-drained ½ cup bread crumbs paprika, to taste Preheat oven to 350 degrees; generously grease and 8 x 8 inch baking dish. Beat together cottage cheese, eggs, lemon and […]
Chard Cheese Pie
2/3 cup finely chopped fresh parsley 2 cloves garlic, minced 1 ½ tablespoons grated lemon zest (yellow part only) Mix all ingredients. Let stand at least 30 minutes to allow flavors to blend. Use to top baked ptoatoes, broiled chicken, or any mild-flavored baked fish. Makes 2/3 cup.
Gremolata: A Traditional Italian Condiment
from Moosewood Restaurant Low Fat Favorites 4 medium beets, scrubbed and trimmed from leaves 5 potatoes peeled and cubed 1/2 cup minced onions or scallions 1 cup nonfat yogurt 1/4 cup chopped fresh dill 2 tsp cider vinegar 2 small dill pickles, chopped 2 tsp horseradish (optional) 1 tsp sugar […]
Potato Beet Salad
1 bunch (about 1 pound) Swiss chard, any variety 2 tablespoons olive oil 3 tablespoons minced shallots grated zest of 1 lemon ¼ cup raisins ½ cup toasted pine nuts kosher salt and freshly ground pepper Rinse the chard and cut the ribs off the leaves. Cut the ribs into […]
Swiss Chard with Raisins and Pine Nuts
from Food to Live By by Myra Goodman Serves 4 as a side salad ½ cup sheled English peas (from ½ pound unshelled peas) 4 ounces (about 1 cup) fresh sugar snap peas, stems and any strings removed 3 ½ ounces (about 5 cups) mâche, carefully rinsed and dried, if […]
Spring Mâche Salad with Kohlrabi, Radishes, and Peas
Farmer John’s Cookbook 1 lb white beans, soaked overnight and drained 1/4 cup olive oil, divided 1 whole head garlic (stem and roots removed) 1 bay leaf 1 large onion diced 4 cloves garlic, thinly sliced 1 tbls minced fresh sage 1 tsp cumin pinch dried red pepper flakes 1 […]