As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
Serves 10 to 12. Freezes well, and easily halved. This is a great winter dish as greens are in abundance in backyard gardens, farmer’s markets, and in the grocery market. Obviously, this is the time which they taste the best, too. … Continue reading
A classic Asian salad made with winter vegetables, almost everything is from the farmer’s market. The carrots, the radishes, the tatsoi, and the kumquats. The kumquats were a last minute addition, as they sat next to my cutting board, winking … Continue reading
It’s a little warm for soup, but I had a (once) lovely head of escarole that spent a little bit too much time on the shelf. Since I’ve only had it for 2 or 3 days, I’m guessing it traveled … Continue reading
I was looking for a good way to us up some beet greens, and found a recipe that turned out to be a quick and delicious vegetarian pasta dish. At the same time, I have a friend who got put … Continue reading
An easy way to cook this lovely green. It only takes a few minutes to prepare. You will need: 2 tablespoons olive oil 2 cloves garlic, sliced 1/2 cup slivered onions Saute these in a large, heavy skillet for a … Continue reading
I was thinking about how to use up the half head of cabbage in my fridge, so that Hubby would eat it, too. I had decided on a simple braised cabbage with sausage. But, when hubby said he could go … Continue reading
icookforleftovers 