This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
I have come to broccoli it by charring it till it’s black…then covering it with a sweet n’ spicy dressing. This is a summer picnic winner since there’s no mayo to worry about!
This is my favorite way to enjoy cucumber when it’s hot out!
Mustard greens love garlic, so let’s really go for it with this dish. Mature mustard greens are best cooked with lots of seasoning, they can take it! You can serve this as a stand alone side, throw it into a stir fry, or toss it with noodles.
What is schnitzel? It’s traditionally a thin piece of meat that is breaded and fried; however, there is no reason you can’t schnitzel your veggies! My vegetable goal this year is to get people to love kohlrabi, so I figured a good place to start is by slathering it with deliciousness! However, I’m baking these instead of frying to make them a bit lighter and pairing them with yogurt and fresh tomatoes to cut through the richness.
Cake is a simple pleasure that we all should enjoy more often! This is a one bowl cake and really showcases this season’s strawberries. Really, it couldn’t be simpler!
Gabriel was complaining that I don’t make basil pesto. Like never ever. I think there is enough basil pesto in the world, so I love experimenting with other greens. Tuscan kale is the sweetest variety of kale and the most tender. It makes a wonderful pesto. Maybe this recipe will change Gabriel’s mind…
As a kid, the grilled caesar salad at The Belvedere Inn was the fanciest thing I ate and I enjoyed ordering it whenever we had the treat of dining there! I’ve come a long way from being that kid, but the taste of that grilled romaine is still ingrained in my memory. There’s no need to go out to enjoy such a fancy salad now…in fact, it couldn’t be easier to make.
I usually make my mom something for Mother’s Day (I’ve come a long way from a pack of hugs & kisses tickets) and this year she requested cake! My mom actually taught me this recipe, and I’ve found a video of us making it together in our archive! Please give this cake a try, it’s so simple. What you need: 2 eggs, plus 1 yolk 3/4 cup sugar 1 cup flour 1/2 sunflower oil 2 tsp baking powder 1 tsp vanilla extract 1/2 tsp Autumn Harvest Blend, or cinnamon dash of dried ginger Zest of one lemon 3 cups very ripe apples Butter & flour to coat baking pan Mixer – hand held or standing 9 inch round cake pan Preheat oven to 350° F Grease the baking pan with butter and a light dusting of flour. This will help to keep the cake from sticking to the pan. Beat the eggs and sugar until foamy with a hand mixer or a standing mixer with a paddle attachment. Add all remaining ingredients, except the apples, …
Crumble is an effortless dessert that looks like it takes a lot of effort. I won’t tell if you don’t! Use whatever spices you like in the filling. Cardamom is amazing with both apple and rhubarb, so give it a try if you have it.