2 tbsp. olive oil 1 large onion, sliced thinly 2 minced cloves garlic 1/4 tsp. dried crushed red pepper 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch wide strips 1 cup polenta (coarse cornmeal) 1 tsp. salt 3 1/2 cups water 1 cup part-skim ricotta cheese 2 large eggs […]
Corn Soup with Fresh Tomatoes
Corn Soup 2 Tbsp. butter 1 cup diced onion 1 tsp. fresh thyme leaves 5 cups fresh corn kernels (from 4-6 ears corn) 2 – 3 cups water salt and pepper to taste Optional: add other vegetables you need to use up — fresh snow peas were delicious, zucchini would be fine also! Melt the […]
Beet Soup with Veggies
2 Tbsp. olive oil 1 cup chopped onion 2 cup sliced carrots 1 cup chopped celery 1 pound peeled and chopped beets (1 cm. dice) 1 1/2 pounds diced red potatoes, slightly larger than the beets 1 quart vegetable broth or soup stock 2 cups water 6 oz. tomato paste 1 14.5 oz. can diced […]
Sugar Snap Peas with Mint
These peas were a hit at a party recently. While sugar snap peas are delicious raw, if you have a lot to use up quickly, this is a delicious alternative. 1 lb. sugar snap peas 1 Tbsp. olive oil 1 small clove garlic, peeled and crushed 1/2 cup green onions, cut in 1″ pieces salt […]
Asian Broccoli with Ginger Dressing
1/2 lb. Asian or purple broccoli 1 Tbsp. olive oil 1 Tbsp. soy sauce 1/2 Tbsp. lemon juice 1/4 tsp. mashed garlic 1 Tbsp. grated ginger Steam broccoli, including stems and leaves, for 5 – 8 minutes. Toss remaining ingredients together. Pour over hot broccoli and toss. Serve with brown rice. Easy and delicious!
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