by SSDC | Jun 17, 2011 | beets, garlic, onions, other greens, salads, tomatoes
Adapted from Justin Melnick, executive chef of Tomasso Trattoria Serves 6 When beets are on the menu at Tomasso Trattoria, the staff is likely to be eating beet greens. They’re nutritious and delicious, here blanched and sauteed, then topped with a lemon vinaigrette,... by SSDC | Jul 22, 2010 | entrees, garlic, other greens, spinach, turnips
From www.101cookbooks.com It’s convenient for me to make enough dough for two tart shells in one shot, so that’s what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer,... by SSDC | Mar 23, 2009 | chiles, garlic, lettuce, other greens, parsley, Recipes By Ingredient, salad dressings, salads, The Recipes, turnips
Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook Crisp young turnips mixed... by SSDC | Mar 23, 2009 | other greens, radishes, Recipes By Ingredient, side dishes, The Recipes
Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook This recipe is a take on a... by SSDC | Mar 19, 2009 | beets, other greens, Recipes By Ingredient, side dishes, The Recipes
Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile sauté the beet greens in... by SSDC | Mar 19, 2009 | cilantro, mustard greens, onions, other greens, Recipes By Ingredient, side dishes, swiss chard, The Recipes
Serves 4 to 6 By the time the greens have cooked for 45 minutes, their sting is gone and they’re tender and silky. If you prefer slightly milder greens, use one bunch eachof mustard greens and chard, or all chard. 2 big bunches mustard greens, coarse stems...