So much of the Swiss Chard is in the stem, so it makes sense to use it all. 1 pound chard stems, coarsely chopped (about 4 cups) salt to taste 2-4 garlic cloves (to taste), peeled and green shoots removed ½ cup sesame tahini, stirred if the oil has separated ¼ – ½ cup freshly
2 pounds russet potatoes 5 cups (or more!) chopped kale 1 or 2 leeks (need to plant in February), cleaned and chopped 1 cup milk 3 TB unsalted butter ¼ tsp nutmeg coarse salt 1 TB unsalted butter Boil and mash potatoes. Combine kale, leek, milk, 2 TB butter, and nutmeg; season with salt.
1 long English cucumber, preferably just picked, and young and tender without large seeds. Alternatively, use 4 smaller Japanese cucumbers. 6 TB rice wine vinegar 2 TB mirin (sweet rice wine vinegar) 1 TB sugar ½ tsp Kosher salt 1/8 tsp dried chili flakes Mix the rice wine vinegar, mirin, sugar, salt and chili
These tomatoes are particularly suited to stuffing; they are large, hollow, and contain few seeds or pulp, with firm ‘walls’. 6 Italian sausages, meat taken out of the casings 1 cup cooked rice, or quinoa, bulgur, or any grain of choice 3 green onions, chopped 1 cup grated zucchini lots of garlic and fresh basil,
To roast beets, wash, then rub with olive oil, add just a small splash of water, then wrap tightly in foil. I usually wrap 2-3 together. Put on baking tray in oven at 375 for about an hour, depending on size and freshness of beets. When time is up I just leave sitting (out of
1 ½ – 2 pounds fresh, ripe cherry tomatoes, halved (can squeeze out some of the juice if they are watery) 4 garlic cloves, minced ½ cup fresh French bread crumbs ½ cup freshly grated Parmigiano Reggiano salt and pepper to taste ¼ cup olive oil penne pasta, or fusilli, or farfallini etc ½
Approximately 375 g broccolini 2 TB XV olive oil 2 cloves garlic, sliced ¼ tsp salt 1 tsp grated lemon rind 1 TB lemon juice Trim tough ends from broccolini. In large skillet heat oil over medium heat. Saute garlic and salt lightly, until aromatic, about 1 minute. Add broccolini, ¼ cup water, and lemon