1/2 lb mixed Italian greens 1/2 a lemon 3 garlic cloves, minced 2 tbsp olive oil sea salt and cracked pepper 1/3 cup minced parsley Heat the olive oil in a large skillet. Saute the garlic until fagrant. Add the greens and squeeze in the lemon juice. Saute until wilted. Season with salt and pepper. … Continue reading Sauteed Italian Greens
Category: Vegetables
Potato Dill Salad
2/3 cup sour cream 1/4 cup mayonnaise 2 tbsp minced dill 1 scallion, green part only, minced salt cracked pepper olive oil 1/4 tsp cayenne 1 cup cucmber, peeled, seeded, cubed 1 carrot, peeled, grated 5 yellow potatoes, peeled, cut in 1/8ths Preheat the oven to 350 F. Toss the potatoes lightly with olive oil and… Continue reading Potato Dill Salad
Artichokes with Hollandaise Sauce
ARTICHOKES Wash. Cut off 1 inch of top. Also cut off the stem. Pull off any loose leaves. Put small amount of salted water in saucepan with ¼ cup olive oil and a few cloves of garlic. Add the artichokes. Bring to a boil and cover. Simmer 25 to 30 minutes. Serve with Hollandaise Sauce. HOLLANDAISE SAUCE 3… Continue reading Artichokes with Hollandaise Sauce
Roast Broccoli
1 bunch broccoli, washed, cut into florets olive oil kosher salt cracked pepper dry rosemary Preheat the oven to 450 F. Place the broccoli on a baking sheet and drizzle with olive oil. Season with the salt and pepper. Toss well. Sprinkle with the rosemary. Place in the oven and roast for about 15 minutes.
Honey Lime Sweet Potato
1 medium sweet potato 1/3 cup water 1 tbsp honey the juice of half a lime salt and cracked pepper 2 tbsp butter sour cream Preheat the oven to 350 F. Place the sweet potato in a baking dish with the water and then bake for 1 1/2 hours. Remove from the oven without turning off… Continue reading Honey Lime Sweet Potato
Creamed Parmesan Collard Greens
2 cups water 2 slices bacon, diced 2 lb collard greens, stems and ribs removed, well washed,cut in a chiffonade 1/2 onion, minced 1/4 cup panko kosher salt and cracked pepper 1/2 cup grated parmesan 2 garlic cloves, minced 1 tsp olive oil 1/2 cup heavy cream In a large pot combine the bacon and… Continue reading Creamed Parmesan Collard Greens
Garlic lemon Kale
1 bunch kale, cleaned well, stems removed, chopped roughly 2 tbsp olive oil 6 garlic cloves, sliced cracked pepper kosher salt the juice of half a lemon Boil the kale in salted water for 5 minutes. Drain. Heat the olive oil in a large skillet and saute the garlic until tender. Remove the garlic from… Continue reading Garlic lemon Kale
Bean Sprout and Daikon Salad
1/2 lb bean sprouts, washed 1 small daikon, peeled, shredded 1 tbsp sesame oil 1 tsp canola oil 1/3 cup rice vinegar sea salt 1 1/2 tsp sugar Combine the sprouts and the daikon. Pour on the oils and the vinegar. Sprinkle on the sugar. Season with salt to taste. Mix well. Cover and chill at… Continue reading Bean Sprout and Daikon Salad
Lemony White Asparagus
2 tbsp butter 1 tbsp olive oil sea salt 12 spears white asparagus, trimmed 1 tbsp capers the juice of half a lemon Heat the butter with the olive oil in a skillet. Add the asparagus and season well with salt. Saute until browned and tender. Add the capers and the lemon. Serve.
Bean Sprout Salad
4 handfuls of beansprouts, washed 1 1/2 cups water 3 tbsp white vinegar 1/2 tbsp kosher salt 1/2 tsp sugar 1 small carrot, peeled, shaved thin 2 scallions, minced In a saucepan combine the water, vinegar, salt, and sugar. Bring to a boil and cook 1 minute. Remove from the heat and cool slightly. Meanwhile… Continue reading Bean Sprout Salad