by SSDC | Mar 19, 2009 | basil, eggplant, entrees, mint, onions, parsley, pasta, Recipes By Ingredient, sauces, The Recipes
Serves 4 Vary the sauce with any tender herbs you have on hand. 3 shallots, minced (about 1/4 cup) 1 teaspoon coarse salt, plus more for seasoning 6 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 cups packed mixed fresh herbs, such as... by SSDC | Mar 18, 2009 | eggplant, entrees, garlic, onions, parsley, Recipes By Ingredient, The Recipes
Red Sauce: 2 Tablespoons oil 1 teaspoon each salt and pepper 2 medium onions, chopped 1/4 teaspoon cinnamon 3 Tablespoons tomato paste 1/4 teaspoon allspice 1/2 cup dry red wine 2 cloves garlic, minced 3 Tablespoons minced parsley 2 large eggplants, unpeeled White... by SSDC | Mar 18, 2009 | entrees, kohlrabi, onions, parsley, Recipes By Ingredient, The Recipes
from a Hungarian market customer 8 Kohlrabi ½ pound ground pork 2 oz. rice 1 ½ Tbsp. oil 1 tsp. chopped onion 1 egg 3/8 cup sour cream 1 Tbsp. flour 1 bunch Parsley 1 tsp sugar salt and ground black pepper Carve out the inside of the peeled kohlrabi. Work together the... by SSDC | Mar 11, 2009 | carrots, leeks, onions, parsley, radishes, side dishes, turnips
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. 4 slender leeks, including a little of the pale green, or 1 bunch scallions 6 carrots, yellow and/or orange, 3 to 4 inches long 12 little turnips with their... by SSDC | Mar 11, 2009 | basil, garlic, onions, parsley, peppers, soups, thyme, tomatoes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 as a main dish. This September soup is flushed with the colors of early fall. In addition to their attractive appearance, the yellow-hues signify more sweetness in the... by SSDC | Mar 11, 2009 | dill, entrees, garlic, onions, parsley, side dishes, swiss chard
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 as a main dish, 6 as a side dish. Bright Light or Rainbow chard is the variety with multicolored stems that are often smaller and more tender than the big silver leaf or... by SSDC | Mar 11, 2009 | dill, parsley, thyme
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4. Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops. (serves 4) 1 bunch... 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, onions, parsley, peppers, Recipes By Ingredient, salads, side dishes, The Recipes
from Michelle Smedema 4 strips thick-sliced bacon, cut into small pieces 1 cup chopped onions ½ cup chopped fresh parsley 1 cup chopped bell peppers 1 medium-size head cabbage, shredded Two 15 or 16 ounce cans whole tomatoes if you have them, cut up 1 teaspoon cayenne... by SSDC | Mar 11, 2009 | cucumbers, dill, onions, parsley, Recipes By Ingredient, salads, The Recipes, tomatoes
Serves 6 4 medium tomatoes, each cut into 8 wedges ( about 3 cups) 2 medium cucumbers, thinly sliced 1 medium Walla Walla Sweet Onions, cut into wedges 2 tablespoons white wine vinegar ½ cup olive oil 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped...