about 5 months ago - No comments
5 ounces applewood-smoked bacon (about 6 slices) 12 cups torn leaf lettuce 1 pint cherry tomatoes, halved 1 garlic clove, pressed 3 tablespoons mayonnaise 1 1/2 tablespoons white-wine vinegar Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet;
about 7 months ago - No comments
1 pound fresh or frozen gnocchi 2 tablespoons butter 2 medium shallots, chopped 1 pound zucchini, (about 3 small), very thinly sliced lengthwise 1 pint cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon grated nutmeg Freshly ground pepper, to taste 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh parsley Bring a large saucepan of
about 9 months ago - No comments
1 cup all purpose flour 1 teaspoon salt 4 ounces or 1 stick butter, unsalted, diced and kept cold ¼ cup water, very cold 1 tablespoon olive oil 1 cups crimini mushrooms, thinly sliced 1 tablespoons minced shallots salt and black pepper 1 tablespoon olive oil 1 tablespoon slivered garlic 1 bunch of swiss chard,
about 11 months ago - No comments
2 tbsp. olive oil 1 yellow onion, coarsely chopped 2 cloves garlic, minced 4 cups coarsely chopped crimini mushrooms 4 cups vegetable broth 2 tbsp. natural peanut butter (optional) 1 cup red or white miso paste 2 bunches fresh collard greens, rinsed and coarsely chopped 1 package (about 2 cups, if using homemade) fresh udon
about 11 months ago - No comments
8 tablespoons (1 stick) butter, room temperature 2 cups sliced celery 1 cup sliced shallots 3/4 cup chopped onion 3 garlic cloves, minced 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4 1/2 ounces) 1/2 cup dry white wine
about 12 months ago - No comments
Yield: Makes 4 servings 12 ounces ounces whole-wheat fettuccine 2 teaspoons olive oil 2 cloves garlic, sliced 1 pint cherry or grape tomatoes, quartered 2 bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces 1 15.5-ounce can cannellini beans, drained and rinsed Kosher salt 1/4 teaspoon
about 1 year ago - No comments
Ingredients: ¾ pounds slender green beans, trimmed 1.75 pounds small red-skinned new potatoes, quartered 6 tablespoons fresh orange juice 2 3/4 tablespoons white wine vinegar 1 1-pint basket cherry or teardrop tomatoes, halved 2 tablespoons chopped fresh Italian parsley 1/3 cup olive oil 5 tablespoons drained capers Preparation: Cook beans in pot of boiling salted
about 1 year ago - No comments
1/4 cup canned chickpeas 1/2 cup quartered cherry tomatoes 1/4 cup crumbled feta 1 tablespoon fresh lemon juice 2 teaspoons olive oil 1 teaspoon dried oregano 1/8 teaspoon salt Ground pepper Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. From
about 1 year ago - No comments
1/4 cup coriander seeds, ground medium-fine 1/4 tsp. ground ginger 1/4 tsp. cayenne 2 Tbs. plus 1 tsp. canola oil 4 center-cut salmon fillets, skin removed Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 pint cherry tomatoes, halved 2 tsp. grated fresh ginger 1/2 cup dry white wine 1/4 cup homemade or
about 1 year ago - No comments
1 1/2 tablespoons butter 1 fennel bulb, base removed and cut into 1/4-inch cubes (about2 cups) 2 small summer squash, cut in half lengthwise and thinly sliced 1/2 pint of cherry tomatoes, cut in half 2 cups chicken or vegetable stock 1 cup water 2 cups couscous (about 12 ounces) 3 tablespoons chopped fresh pea