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Grilled and Glazed Carrots

Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading

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Easy Creamed Spinach

Ingredients: 1 lb fresh spinach 1 tsp olive oil 1/4 cup onion (minced) 1 tbsp butter 1/3 cup heavy cream 2 oz cream cheese 1/4 tsp garlic powder 1/8 tsp seasoning salt black pepper to taste Cooking Instructions: Wash and dry spinach and … Continue reading

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Easy Sauteed Kale

Red Russian Kale image

1/4 cup extra virgin olive oil 3 cloves garlic, peeled and sliced 1 large bunch of kale, stemmed with leaves coarsely chopped 1/2 cup vegetable stock, white wine or water salt, black pepper and red pepper flakes to taste 2 … Continue reading

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Swiss Chard, Fennel, and White Bean Gratin

Ingredients: 5 tbsp unsalted butter 1 large fennel bulb, cored, and sliced thin (about 3 cups) 1 large onion, sliced thin (about 1 1/2 cups) salt and pepper 3 medium cloves garlic, minced 3 bunches swiss chard (1 lb) leaves … Continue reading

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Swiss Chard with Golden Raisins and Pine Nuts

Rainbow Chard

Ingredients 3 tbsp golden raisins, rehydrated 2 lb Swiss Chard, stemmed and washed – stems diced and set aside 2 tbsp olive oil 2 garlic cloves, minced 3 tbsp pine nuts, toasted salt and freshly ground pepper to taste Cooking … Continue reading

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Roasted Root Vegetables with Polenta

Cylindra Beets

Ingredients: 3 large parsnips* 1 rutabaga* 3 red beets* (save beet greens!) *all peeled and chopped into 1/2″ pieces 3 tbsp olive oil 8 cups water 1 tsp salt 1 tsp black pepper 2 cups coarsely ground cornmeal 2 tbsp butter 4 ounces … Continue reading

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Arugula with Warm Bacon Vinaigrette

Ingredients: 4 bacon slices 1 shallot, minced 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1/4 tsp salt 1/4 tsp black pepper 5 ounces arugula 1/3 cup crumbled goat cheese Cooking Instructions: 1. Cook back in a … Continue reading

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Chicken and Orzo Soup with Fennel

Ingredients: 8 cups chicken broth or chicken stock 1 tsp salt, or more to taste 1/2 tsp black pepper, or more to taste 4 medium uncooked carrots, thinly sliced into rounds 1 uncooked fennel bulb, thinly sliced and chopped 1 cup uncooked … Continue reading

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