Sautéed Shishito Peppers

This recipe comes from Deborah Madison via epicurious.com Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they’re insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose...

Garlic Rubbed Roasted Cabbage Steaks

Adapted from Epicurious.com I also like to cook the cabbage steaks on the grill instead of the oven, makes for some tasty singed edges – Shanti INGREDIENTS 1 (approx 2lb) head of organic green cabbage, cut into 1/2in thick slices 1.5 tablespoons olive oil 2 to 3...

Oven Roasted Okra

from Pat Oswood 2 pounds okra – trim off stem ends 3 tbsp. olive oil 1/2 tsp. salt Lemon Toss okra in olive oil. Place in one layer on sheet pan. Roast at 450 degrees ’til bright green with browned spots (8-10 minutes). Serve with salt and...

Sauteed Collard Greens

  Ingredients 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces Directions Heat oil in a large pot...

Crispy Rapini

Adapted from www.epicurious.com I love rapini and this is by far my favorite way of eating it. I often make extra and throw it into pasta dishes and salads. Ingredients: 1 lb rapini 1/2 teaspoon tumeric 1 teaspoon salt 2 cloves of garlic 4-6 T of olive oil...

Braised Rapini

IngredientsSalt 2 bunches rapini (broccoli raab), stems trimmed and washed 4 tablespoons olive oil 4 ounces pancetta or mortadella, finely chopped 6 garlic cloves, peeled and thinly sliced 1/4 teaspoon crushed red pepper flakes 1/2 cup chicken stock Directions Bring a...

Rutabaga Puree

This recipe is a great accompaniment for serving under pork chops or other meat. 3 pounds rutabagas, peeled, cut into 1-inch cubes 3 tablespoons butter Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to...