by SSDC | Mar 19, 2009 | chiles, corn, entrees, onions, peppers, potatoes, Recipes By Ingredient, sauces, side dishes, The Recipes, tomatoes
2 cups mashed potatoes 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear 1 egg, slightly beaten 1 cup seasoned bread crumbs 1/2 cup canola oil (for frying) In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon. Place bread crumbs in a... by SSDC | Mar 19, 2009 | basil, chiles, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, side dishes, squash - summer, The Recipes, thyme, tomatoes
Serves 6 At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices... by SSDC | Mar 18, 2009 | beans, cabbage, garlic, kale, onions, potatoes, Recipes By Ingredient, soups, The Recipes
1 medium onion, chopped 3 cloves garlic, minced 4 TBSP olive oil 1 pound spicy sausage in chunks 2 (15 oz) cans kidney beans, drained 1 (15 oz) can garbanzo beans, drained 5 Yukon Gold potatoes, cubed 2 pork chops 3 TBSP hot chopped pepper 1 bunch Kale – washed,... by SSDC | Mar 18, 2009 | arugula, potatoes, Recipes By Ingredient, side dishes, The Recipes
from Danielle Adams Serves 6 3 pounds russet potatoes, peeled, quartered 1/4 cup butter 1 1/4 cups whole milk 5 ounces soft fresh goat cheese, crumbled 1 cup packed chopped arugula leaves Cook potatoes in large pot of boiling salted water until tender, about 30... by SSDC | Mar 18, 2009 | basil, cilantro, eggplant, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, salads, side dishes, soups, stews, The Recipes
Serves 6 All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.... by SSDC | Mar 11, 2009 | beans, carrots, entrees, garlic, lettuce, lovage, onions, potatoes, radishes, salads
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 as a main dish. It’s pre-tomato season in June, but the first green beans, tender little carrots, and French Breakfast radishes fit quite nicely with a few handfuls of... by SSDC | Mar 11, 2009 | carrots, cilantro, lovage, onions, potatoes, sorrel, soups, swiss chard
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. Sorrel fares miserably when packaged in plastic clamshells—it just falls apart. Plus sorrel is something you want to use by the bunch, not just by the leaf,... by SSDC | Mar 11, 2009 | asparagus, leeks, potatoes, Recipes By Ingredient, soups, The Recipes
Serves 4 1 1/4 lbs. fresh asparagus, trimmed, peeled and cut into 2 inch lengths 1/4 cup unsalted butter 1 cup thinly sliced leeks, white and light green parts only 1 cup diced raw, peeled potato (1/4-inch) 4 cups chicken stock 1 teaspoon salt, or to taste Fresh... by SSDC | Mar 3, 2009 | leeks, potatoes, soups
Makes 6 servings. 3 c sliced leeks 3 c diced peeled potatoes 2 qts water 1 Tbsp salt ¼ c heavy cream or 3 Tbsp butter, softened 2 Tbsp fresh minced chives or parsley Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash...