1/3 cup pecans, chopped 4 tablespoons extra-virgin olive oil, divided 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups) 3 garlic cloves, minced 1 bunch beets with fresh healthy greens; beets peeled, each cut into Read on!
1 bunch beets, roasted til just tender, peeled and quartered 1 bunch carrots, peeled and cut into 2” lengths 3 tablespoons Dijon mustard 2 tablespoons white-wine vinegar 1 tablespoon water 1 tablespoon sugar 3/4 teaspoon salt 1/3 cup olive Read on!
1 large daikon or 1 bunch red radish, grated 1 bunh carrots, peeled & grated 1 spring onion, sliced ¼ cup chopped parsley or cilantro 1/3 cup seasoned rice vinegar 2 1/2 tablespoons minced peeled fresh ginger 1 1/2 Read on!
For squash soup: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1 medium onion, halved lengthwise and thinly sliced crosswise 1/2 teaspoon salt 3-4 yellow summer squash, halved and thinly sliced 2 carrots, thinly sliced 2-3 new potatoes Read on!
1 tablespoon plus 2 teaspoons unsalted butter 6 tablespoons plus 1 teaspoon cake flour (not self-rising) 1 1/4 lb medium peaches (about 4) 9 tablespoons packed light brown sugar 2 large eggs 1/4 teaspoon salt 1/8 teaspoon almond extract Read on!
Garbanzo Beans: 3 cups cooked garbanzo beans 10 garlic cloves, peeled 2 large shallots 3 small bay leaves, preferably fresh 1 teaspoon fennel seeds 1 1/4 cups extra-virgin olive oil Chard: 2 tablespoons extra-virgin olive oil 6 garlic cloves, Read on!
1 bunch Swiss chard 1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces chevre, crumbled (1/3 cup) Cut stems and center ribs Read on!
1 bunch Swiss chard 1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces chevre, crumbled (1/3 cup) Cut stems and center Read on!
1 pound medium potatoes (each about 3 inches in diameter) 1/2 cup finely chopped fresh chives or green onion tops 1/2 cup chopped fresh parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from Read on!