1 tablespoon oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 bunch carrots, grated 2 c. chicken or vegetable stock 1/2 cup split red lentils, washed 1-2 tablespoons crunchy peanut butter 1 tablespoon curry powder salt and pepper, to season yogurt, to Read on!
3 tablespoons vegetable oil 1 medium onion, diced Salt and pepper 2 cloves garlic, minced 1 tablespoon curry powder 1 tablespoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1 cup whole milk plain yogurt 3/4 cup half-and-half Read on!
4 tablespoons olive oil, divided 1 shallot, chopped 1/2 cup coarse fresh breadcrumbs made from crustless French bread 2 teaspoons grated lemon peel 1 bunch broccoli, cut into 2-inch-long florets (save leftover stems for broccoli soup) 2 tablespoons fresh lemon Read on!
2 tsp. fennel seeds 1-2 bulbs fennel 1 small red onion 1 russet potato, peeled and sliced paper thin 2 cloves garlic, minced olive oil salt and pepper 3 Tbs. minced fennel fronds 1/2 c. cream or half and half Read on!
Anise Dreams There are moments in life where you have a sudden realization that you are living what had once been your wildest dreams. Such was my thought as I stood over Stephanie, who crouched over the row of fennel, Read on!
1 onion, diced small 4 cloves garlic, minced olive oil 1 28 oz. can whole tomatoes 2 large handfuls greens (spinach, mustard, collard, etc) 4 farm eggs grated parmesan cheese grilled foccacia or ciabatta (optional–also delicious atop grilled squash) In Read on!
2/3 cup extra-virgin olive oil 1/3 cup Sherry vinegar 2 tablespoons water 2 large garlic cloves, finely chopped 1/4 cup finely chopped shallot 1 cup chopped flat-leaf parsley 3/4 cup chopped mint Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved. Whisk in herbs. 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!