I point to tall, green, feathery fronds in the garden: “Pull that, Liam.” He yanks and his eyes go wide with shock and awe. “A carrot!!” Like it’s the last thing in the world he expected. A garden will do Read on!
2 tablespoons extra-virgin olive oil 2 large garlic cloves, finely chopped 2 teaspoon chopped thyme 1 Turkish or 1/2 California bay leaf 3 (3-by 1-inch) strips orange zest 1 bunch bok choy or pac choi, cut crosswise into 2-inch pieces Read on!
1 tablespoon unsalted butter 1 tablespoon vegetable oil 3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes 3 cooked carrots, cut into 1/2-inch cubes 2 cooked boiling potatoes, cut into 1/2-inch cubes 1/2 c. cooked chicken, beef Read on!
4 tablespoons (1/2 stick) butter 1/3 cup minced onion 2 large garlic cloves, minced 1/2 teaspoon dry mustard 4 tablespoons Dijon mustard 2 1/2 cups fresh breadcrumbs made from crustless sourdough bread 1 cup (packed) grated Parmesan cheese (about 3 Read on!
3/4 pounds sliced portabella mushrooms 1/2 cup extra-virgin olive oil, divided 3 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress 1 cup shaved gruyere cheese Preheat oven to Read on!
1 pint strawberries 1/2 c. creme fraiche or sour cream 3 Tbs. brown sugar 2 tsp. vanilla 1 Tbs. brandy Combine creme fraiche or sour cream, sugar, vanilla, and brandy. Allow to sit for 10-15 minutes, then refrigerate. Wash and Read on!