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!
2 tablespoons extra-virgin olive oil 1 1/2 cups chopped onion Coarse kosher salt 1 large garlic clove, minced 1/2 lb fresh purple hull peas chicken or vegetable stock (just enough to cover the peas) 3 cups chopped grape tomatoes (about 1 Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn upright, Read on!
Adapted from Deborah Madison Ingredients: Soup: 1 onion, diced 2 Tbs butter or olive oil 1 pound new potatoes, scrubbed and cut into thin slices 2 quarts water ½ head green cabbage, thinly sliced Salt and pepper to taste Chopped Read on!
Eggplant Ingredients: 2 large purple eggplant or several slender varieties Salt Sesame oil Salsa Ingredients: ⅓ c roasted peanuts, roughly chopped Large handful fresh cilantro, leaves picked and roughly chopped Several sprigs fresh mint, leaves picked and roughly chopped 3 Read on!
Ingredients: 1 pound turmeric and sage breakfast sausage 6 eggs 1 pound fingerling potatoes, cut in half 1 savoy cabbage, cut into 8 wedges 1 pound red onions, cut into quarters Salt and pepper to taste Olive oil for drizzling Read on!
Roasted Red Cabbage Ingredients: 1 small head red cabbage, shredded Salt to taste ¼ c olive oil 2-4 Tbs balsamic vinegar For garnish: any combo of toasted pumpkin seeds, chopped herbs, crumbled feta or goat cheese Instructions: Preheat oven to Read on!
One pot of chickpeas = protein all week. To cook the chickpeas: Place 1 pound of chickpeas in a large stockpot and cover with cold water by 3-4 inches. Add a bayleaf and a big pinch of salt and bring Read on!