1 tbsp olive oil 3 garlic cloves, minced 1 large zucchini, diced small 1/4 tsp marjoram 1 tomato, diced sea salt and cracked pepper 1/4 tsp chicken bouillon Heat the olive oil in a saucepan. Saute the garlic until fragrant ad then add the zucchini. Sprinkle on the marjoram. Add the tomato and saute until… Continue reading Zucchini Puree
Category: Vegetables
Olive Bruschetta
3 ripe roma tomatoes, diced 2 tbsp good extra virgin olive oil sea salt and cracked pepper 1 tbsp balsamic vinegar 9 spicy green olives, sliced Combine the tomatoes, olive oil, vinegar, and olives. Season with salt and pepper. Serve with a warm baguette.
Potato Gratin
3/4 cup milk 1/2 cup heavy cream 1/4 onion 1 clove garlic a pinch of ground cloves a pinch of ground mace 1 tsp sea salt cracked pepper 1 bay leaf 1 1/2 lb potatoes, peeled, sliced 1/2 inch thick 1/2 cup grated gruyere Preheat the oven to 425 F. In a saucepan combine the milk… Continue reading Potato Gratin
Sesame spinach
1 lb spinach 1 tsp sesame seeds sesame oil 1 tbsp soy sauce Heat a skillet and add the seeds. Allow to roast for 30 seconds. Remove from the pan. Add the spinach to the pan and sprinkle with a little water. Sprinkle on the oil and soy sauce. Toss to wilt. Return the seeds. … Continue reading Sesame spinach
Roast Zucchini
2 small zucchini, halved lenthwise olive oil sea salt and cracked pepper. Preheat the oven to 450 F. Toss the zucchini in the olive oil and then season generously. Place cut side down in a baking dish and then roast for 15 to 20 minutes. Serve.
Drunken Greens
3 slices bacon, diced 1/2 onion, minced 1/2 tsp salt cracked pepper 1/2 tsp cayenne 4 garlic cloves, minced 1 bottle dark beer 2 bunches of turnip greens, cleaned well, stems removed, sliced in a chiffonade 2 tbsp rice wine vinegar 1 tsp molasses Saute the bacon until crisp in a large pot. Add the… Continue reading Drunken Greens
Lemon Rosemary Zucchini
1 zucchini, sliced 1 tbsp olive oil 1 tbsp fresh rosemary, minced, leaves only sea salt and cracked pepper the zest and juice of half a lemon Heat the olive oil in a skillet. Add the zucchini and the rosemary. Season with salt and pepper. Saute until tender. Stir in the lemon zest and juice.… Continue reading Lemon Rosemary Zucchini
Cider Mustard Greens
1 lb mustard greens, washed well, ribs removed, chopped 1 shallot, minced 2 oz. bacon, diced 2 garlic cloves, minced hot water with chicken bouillon 1/2 tsp chili flakes cider vinegar Saute the bacon until crisp in a dutch oven. Add the shallot and garlic and saute until tender. Stir in the chili flakes. Stir… Continue reading Cider Mustard Greens
Soy Kale
1 lb kale,washed well, stems removed,cut in 1/4 inch ribbons 1/2 cup water 2 tbsp soy sauce 1 tbsp oyster sauce 1/4 tsp salt 1 tsp sugar 1 tbsp peanut oil 1" ginger, peeled,minced 4 garlic cloves, peeled,sliced Combine the water, soy sauce, oyster sauce, salt, and sugar. Mix well and set aside. Heat the… Continue reading Soy Kale
White Wine Collard Greens
1/4 lb bacon,diced 1/2 onion, minced 1 tsp garlic powder 1 lb washed, stemmed, sliced collard greens 1/2 cups chicken stock 1/2 cup dry white wine sea salt In a dutch oven saute the bacon until crisp. Add the onion and saute until golden. Stir in the garlic powder and the greens. Add the chicken… Continue reading White Wine Collard Greens