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 15, 2012 | carrots, fennel, green garlic, kale, salads, scallions
from www.101cookbooks.com Lacinato kale is my variety of choice here. Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra... by SSDC | Oct 7, 2011 | carrots, fennel, garlic, leeks, onions, parsnips, potatoes, soups, turnips
Thick and savory soup uses fresh vegetables available during the winter season such as potatoes, leeks, parsnips, turnips, and fennel. The soup will keep in the refrigerator up to 4 days. Ingredients: 6 cups water 3 Tablespoons extra-virgin olive oil 2 teaspoons... by SSDC | Jun 24, 2011 | arugula, fennel, salads
From www.101cookbooks.com A compelling combination of a short list of ingredients that don’t sound particularly exciting on the page, but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, dill, nuts, and... by SSDC | Mar 18, 2009 | beans, fennel, garlic, Recipes By Ingredient, salad dressings, salads, The Recipes
1 pound tender green beans, trimmed and cut on the diagonal 1 large fennel bulb, about 1 pound 2 Tablespoons virgin olive oil 3 Tablespoons lemon juice 2 Tablespoons water 1 flat anchovy fillet, minced 1 garlic clove, peeled and minced Coarse salt to taste 1/4 cup... by SSDC | Mar 11, 2009 | cilantro, fennel, onions, parsley, soups
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4. The Saffron Dumplings (makes 20 small dumplings) ½ cup milk 2 tablespoons unsalted butter 2 pinches saffron threads sea salt and freshly ground pepper ¼ cup minced... by SSDC | Mar 11, 2009 | cabbage, entrees, fennel, leeks, Recipes By Ingredient, side dishes, The Recipes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 This tender mess of pale green ribbons flecked with yellow lemon zest is the kind of dish I’d make a meal of with some egg noodles thrown in. But it also makes a... by SSDC | Mar 3, 2009 | entrees, fennel, leeks, onions, Recipes By Ingredient, The Recipes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 Serve this delicate gratin for early spring or fall as an accompaniment to fish or roasted chicken or as a vegetable main course. 3 large leeks, white parts only 2 fennel...