Category Archives: Cooked Vegatables

Cheryl’s Honey and Citrus Rutabagas and Carrots

I knew I needed to find another way of cooking rutabagas rather than the old fashioned mash em up throw in lots of butter and hope for the best.  I found a great starter recipe on epicurious, made a few changes, … Continue reading

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Hasselback Potatoes

This dish originated in Stockholm, Sweden and is named for the restaurant Hasselbacken where it was first served. 4 potatoes about 6 to 8 ounces each I like russets for this recipe but you can use other potatoes as well … Continue reading

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Potato Kale Soup

Ingredients: 1 medium onion, chopped 3 cloves garlic, chopped 4 cups vegetable broth 1 Tablespoon Olive oil 1 medium carrot, diced into 1/4-inch cubes (about 1 cup) 1 cup diced celery 1 medium potato, diced into 1/2-inch cubes 2 cups … Continue reading

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Caponata alla Siciliana

recipe submitted by Barb Simmons Caponata is served as an appetizer at room temperature over bruschetta toasts, or as an addition to an antipasto platter with cold cuts and cheeses. It can jazz up an Italian “sangaweech” of salami, provolone and … Continue reading

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If you think “Indian spice” means hot and spicy in this recipe you would be wrong.  I don’t know if it’s because I used fresh tumeric but there was a vibrant fresh flavor to this salad that I found very … Continue reading

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Cider Vinegar Braised Greens

Cider Vinegar Braised Greens Yield: 4 to 6 servings Cook Time: 45 minutes INGREDIENTS 1 large bunch collard greens 1 large bunch mustard greens 1 large bunch turnip greens 1 cup canola oil 2 medium yellow onions, chopped 6 garlic … Continue reading

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Chinese Long Beans with Cracked Black Pepper

1 tablespoon vegetable oil 1/2 small onion, thinly sliced 1 pound Chinese long beans or green beans, cut into 3-inch lengths 1/2 red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice 1/2 teaspoon sugar 1/4 cup … Continue reading

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Farmers Summer Supper

I need to cook fast and furious if I am going to eat in the summer. There really is no recipe I just kind of scout the farm and see what’s ready. Sooo, keeping that in mind, I made this … Continue reading

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Sautéed Beet Greens

Try this basic, quick-cooking beet greens and stems recipe Serve sautéed greens with warm grains like quinoa or couscous.  I like kasha or buckwheat also.  Toss with some sunflower seeds or toasted walnuts for some crunchy texture.  And one of … Continue reading

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Potato and Tomato Gratin

Ingredients: 3 cups sliced leeks (discard dark green tips) Potatoes – 1 1/4 pound , unpeeled, in 1/4 inch slices (try red or yukon) Rosemary – 3 TBS chopped fresh, or 1.5 TBS dry Gruyere Cheese – 1 1/2 cups grated … Continue reading

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