1/2 head escarole, washed and choped 1/4 cup Veldhuizen Bosque blue cheese 1/4 cup hazelnuts, toasted and coarsely chopped juice of 1/2 lemon 1/4 cup olive oil 1 shallot, minced 1 tsp honey or sugar salt and pepper Whisk shallot, Read on!
1 bulb green garlic, minced 8 oz. mixed mushrooms, sliced 2 cloves garlic, minced 1 onion, slivered olive oil salt and pepper 1 splash wine–red or white (whatever you’re drinking) 1 pot polenta, cooked according to package directions Heat olive Read on!
1/2 head escarole, chopped 1 onion, slivered 2 cloves garlic, minced 2 cups cooked cannellini beans 2 tomates, chopped olive oil salt and pepper 1/2 cup fresh breadcrumbs In dutch oven, saute onion and garlic in olive oil over medium Read on!
1 pound new potatoes 1 onion, slivered 1 clove garlic, minced 1/2 pound crimini mushrooms, sliced (optional) 1 pepper, julienned olive oil salt and pepper Boil potatoes whole until just tender. Let cool and cut into 2″ pieces. Heat olive Read on!
1 bunch beets (save greens for braising later) 1 grapefruit, cut into supremes 1/2 red onion, slivered 2 Tbs. chopped cilantro (optional) 1 Tbs. sherry or white wine vinegar salt and pepper Wash beets and place in heavy casserole dish. Read on!
1/2 head green cabbage, slivered 2 chicken breasts, cut off the bone, and cut into 2″ pieces 1 onion, slivered 2 cloves garlic, minced 1 – 2″ piece of ginger, grated 3 Tbs. toasted sesame oil 3 Tbs. soy sauce Warm Read on!
1 butternut squash 2 cups cooked chickpeas. well-drained on paper towels olive oil salt and pepper 1/4 cup tahini 1 Tbs. water 1 Tbs. lemon juice 1 garlic clove, minced salt and pepper 1 bunch Italian parsley, chopped 1/4 cup Read on!
1 pound spaghetti 1 bunch arugula dried tomatoes, slivered 2 cloves garlic olive oil salt & pepper grated parmesan While pasta is boiling, saute garlic and tomatoes in a big splash of olive oil. Chop arugula and place in a Read on!