by Shanti Rade | Jun 6, 2015 | chives, dill, entrees, fennel, parsley, Recipes By Ingredient
from 101cookbooks.com This recipe serves two. You might as well double or triple the recipe for more servings, or easy leftovers. Community Grains sells a beautiful polenta integrale – it takes more cooking time (up to three hours) but the resulting polenta is... by SSDC | Jun 4, 2013 | chives, leeks, onions, potatoes, soups, spinach, thyme
Recipe courtesy of Diane Jacobs http://glutenfreefoodieheaven.blogspot.com Leeks and spinach give this silky soup its vibrant green color… and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright... by SSDC | May 13, 2013 | chives, entrees, parsley
from Lauraine DuPont 4 eggs 4 Tbsp milk 1/2 tsp salt pepper to taste 1 Tbsp parsley, cut very fine 1 tsp chives, cut very fine 2 Tbsp butter 12 chive blossoms Beat eggs, add milk (can substitute water), seasoning, parsley and chives. Melt the butter till it’s... by SSDC | May 13, 2013 | asparagus, chives, cilantro, salad dressings, salads, shallots
adapted from Heidi Swansen www.101cookbooks.com Prep time: 10 min – Cook time: 20 min Please don’t try this salad unless you have great cilantro – look for the brightest, best cilantro you can get your hands on. The stems should be crisp but not at... by SSDC | Sep 11, 2012 | carrots, chiles, chives, garlic, onions, peppers, soups, squash - winter
Thanks to Gluten Free Foodie Heaven for providing this recipe Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque... by SSDC | Oct 7, 2011 | carrots, chives, parsnips
Rich and creamy carrot and parsnip soup is brightened with ginger. The soup may be served hot or cold. You will need to puree the soup in a blender or food processor according to the recipe. However, I find it just as tasty when unblended. I rather enjoy the texture.... by SSDC | Oct 7, 2011 | carrots, chives, onions, parsnips
Carrots and parsnips replace potatoes in these tasty latkes perfect for the Jewish holidays or any meal. Ingredients: 2 medium carrots, peeled 5 small parsnips (about 1 pound), peeled 1/4 cup all-purpose flour 2 large eggs, beaten 1 teaspoon minced chives or scallion...