Serves 4 This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don't have preserved lemon, just add a little lemon juice, about 1 tablespoon. large bunch of flat leaf parsley large bunch of fresh mint large bunch of arugula [...]
Yield: 18 muffins 3 cups flour of choice 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1 cup sharp grated cheddar cheese 1 cup grated squash 2-3 chopped scallions 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (or 2 teaspoons dried) 2 eggs 1 cup buttermilk 1/4 cup melted [...]
Servings: 24 pieces 2 pounds fresh spinach 1 bunch curly endive, dandelion greens, or green of your choice 1 bunch parsley 1 bunch green onions 6 mint leaves 1 tablespoon sea salt freshly ground pepper 1/4 cup olive oil 6 eggs, slightly beaten 1/4 cup fine dry bread crumbs 3/4 pound feta, crumbled 1/2 pound [...]
Serves 6 1 pound cabbage, cored and finely shredded 1 large carrot, grated 1/2 small red onion, very thinly sliced 1/2 cup parsley, roughly chopped 1/4 cup loosely packed oregano leaves, roughly chopped 1 tablespoon oil of choice 1 medium shallot, thinly sliced 2 teaspoons Dijon mustard 2 teaspoons honey 1/4 cup apple cider vinegar [...]
Serves 6-8 1 pound carrots, pared and cut into thin strips 4 tablespoons butter 4 tablespoons olive oil 2 gloves garlic, bruised 2 tablespoons minced shallots 2 tablespoons wine vinegar 1/2 teaspoon ground cloves 1/4 teaspoon ground cumin dash of paprika 1/2 cup finely chopped parsley sea salt and pepper to taste 1 tablespoon fresh [...]
Serves 6 Any combination of greens and beans may be used for this delicious appetizer or light supper. olive oil for brushing 12 half-inch slices of crusty French bread 1 Tbs. olive oil 1/4 tsp. cayenne pepper 1/2 tsp. basil, finely chopped (or cilantro) 2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using [...]
Thank you New Leaf Community Markets for this yummy, healthy recipe - I love it! Hope you all enjoy, too! 2 c. beets, grated 1 1/2 c. quinoa, cooked and cooled 3/4 c. toasted sunflower seeds 1/2 c. onion, minced 1/2 c. flour of choice 1/2 c. bread crumbs 1/2 c. olive oil 3 Tbs. [...]
Serves 4 (Serving size: about 1 3/4 cups) 2 heads escarole, quartered lengthwise and rinsed oil 2 ounces pancetta, chopped (optional) 1-2 medium summer squash, quartered and cut into thin strips 1 clove garlic, minced 1/2 c. chopped fresh flat-leafed parsley 1 (15 oz.) can cannelini beans, rinsed and drained 2 Tbs. red wine vinegar [...]
