3 medium beets, washed and peeled
2 medium carrots,
1 crispy firm type apple, cored
2 tablespoons non-sweetened coconut shred
1/4 lb mixed gr...
2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about...
6 large potatoes
2 large turnips, peeled
1/2 cup cream, heated
8 tablespoons (1 stick) butter, melted
1/2 cup sour cream
Salt and pepper
4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divide...
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose...
Like most vegetables, these guys will get soft as they lose moisture in the fridge. Bag 'em, or keep them in a reusable container. Ideal storage tem...
The main thing with greens is to keep them cold, and prevent them from drying out. If left uncovered in the refrigerator, leaves will loose their moi...
To store fresh basil:
Keep stems in water, but don't get leaves wet. (they will turn brown!)
Keep in a cool place, out of direc...
Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil dressing. Here, we toss it will basil and mint, but you can...
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to t...
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Care & Storage (3)
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"So Good" Beet Salad
June 14, 2017
Savory Swiss Chard
Turnip Mashed Potatoes
September 21, 2016
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