Here’s another very simple recipe for you. (And, really, aren’t those the best kind?) If you love croutons on your salad, I highly recommend you try making your own. It’s so simple, and they taste ever so much better than store bought croutons. … Continue Reading →
Between my herb garden and my CSA shares, I’ve been getting lots and lots of basil lately. That inevitably leads to pesto. I have a recipe I’ve been using for a while already posted on this site, but I like this version just a little bit more. It was given to me by a friend of mine. … Continue Reading →
This was a fun recipe to do. I actually started working on it last year when I got cucumbers and dill heads in my CSA share. I started out using this recipe, then I kept on playing with variations until I had it exactly the way I wanted it. The hard part was waiting a full month before first trying any of the pickles. Meanwhile I still had more fresh cucumbers coming in, and I wasn’t sure which version was the best one to pickle them with yet. I did seven variations in all, so I’m glad to finally be … Continue Reading →
Source: Gourmet – January 2002 Print Spicy Sauteed Broccolini with Garlic Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Yield: 8 servingsCalories per serving: 32Fat per serving: 1g Ingredients2 pounds broccolini, ends trimmed 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon dried hot red pepper flakes 1/4 cup low-fat chicken stock or low-sodium fat-free chicken brothInstructionsCook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry … Continue Reading →
Print Summer Salad Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Yield: 4 servings Ingredients2 heads romaine lettuce 1 lemon juice only 4 cloves garlic pressed 1/3 cup extra virgin olive oil For Croutons 1 loaf Italian bread 1 stick melted butter InstructionsCombine olive oil and pressed garlic cloves in small dish and set aside. Wash Romaine leaves and cut cross-wise and place in large bowl. Add lemon juice; mix well. Add oil and garlic; mix well. Cover and refrigerate while preparing croutons. Slice Italian loaf and place on cookie sheet. Dry out slightly in oven. Brush with … Continue Reading →