about 1 year ago - No comments
1 bunch baby turnips 1/4 c. pecan halves or pieces 3 oz. bacon 1 green onion, sliced on the bias salt and pepper, to taste 1-2 Tbsp. Balsamic Vinegar 1-2 Tbsp. olive oil Preheat the oven to 350°. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces
about 1 year ago - No comments
1 cup pecans 2 cups peeled and grated parsnips and carrots 1 large apple, peeled, cored and grated 2 cups all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 1/2 cup golden raisins 2
about 1 year ago - No comments
1 (14-ounce) package dried wide rice noodles 14 ounces firm tofu, drained and cut into large dice 2/3 cup soy sauce 1/2 cup water 2 tablespoons packed light brown sugar 1 bunch broccolini, sliced on the bias into 1-inch pieces 1/4 cup vegetable oil 6 medium garlic cloves, sliced paper thin 2 large eggs Place
about 1 year ago - No comments
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced 2 tablespoons canola oil or peanut oil 6 ounces shiitake mushrooms, stems removed, caps quartered 2 plump garlic cloves, minced 2 teaspoons minced fresh ginger 6 scallions, white and light green parts only, sliced 1/2 teaspoon hot red pepper flakes 1/2
about 1 year ago - No comments
1 1/2 pounds broccoli, cut into florets 1/2 pound dried linguine 5 tablespoons olive oil 2 medium garlic cloves, minced 1/8 teaspoon dried red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup freshly grated Parmesan cheese plus additional for serving 1/4 cup pine nuts, toasted Blanch broccoli florets in large pot of boiling salted
about 1 year ago - No comments
1 lb baby bok choy, halved lengthwise 2 tablespoons Asian sesame oil, divided 1 1/2 pounds uncooked large shrimp, peeled, deveined 1/3 cup frozen orange-tangerine concentrate, thawed 1/3 cup Asian sweet chili sauce 12 strips tangerine peel 1 1/2 teaspoons distilled white vinegar 1 teaspoon oyster sauce 2 green onions, chopped 1 1/2 tablespoons minced
about 1 year ago - No comments
Crumble topping: 2/3 cup rolled oats ½ cup cashews 2 tablespoons whole wheat flour 2 tablespoons oil 1 teaspoon dried rosemary Filling: 2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes) Sauce: 1 medium onion, chopped 2 tablespoons cashews 2/3 cup milk 1 ¼ cup vegetable broth 2 tablespoons flour 1 teaspoon dried rosemary Salt
about 1 year ago - No comments
2 leeks, white and light green parts only, cleaned & sliced 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 bunch baby turnips, with greens* salt freshly ground black pepper 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil 1 tablespoon unsalted butter * turnips peeled and cut
about 1 year ago - No comments
2 pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Ground black pepper, if desired Slice pears stem-side-up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices. Heat vinegar, butter,
about 1 year ago - No comments
1 c Dark brown sugar, packed 1 c Uncooked persimmon pulp, fresh or frozen and thawed 1 c Black walnuts, chopped 2 Egg yolks 1 tb Butter 1/4 c Confectioners’s sugar mixed with 1/4 cup finely chopped black walnuts In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks