by SSDC | May 14, 2012 | cilantro, garlic, onions, side dishes, swiss chard
Don’t be put off by the long cooking time–in the end the flavor goes far beyond what’s possible with a cursory blanching. A few spoonfuls suffice for a serving, or you can use this effectively as a seasoning for rice or lentils. Serves 4... by SSDC | Mar 19, 2009 | entrees, garlic, Recipes By Ingredient, sauces, swiss chard, The Recipes
from Molly Beverly Serves 4 6 large garlic cloves, coarsely chopped 4 Tablespoons butter or olive oil 1 cup shelled walnuts 3 ounces ricotta cheese 3/4 cup milk 1/3 cup Parmesan cheese Salt and freshly ground pepper to taste ½ pound Italian (imported) fettuccine 1... 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... 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 | entrees, garlic, swiss chard
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4- 6. 1 cup freshly cracked walnuts Sea salt and freshly ground pepper 2 to 3 pounds chard 2 tablespoons olive oil, plus extra for the dish 3 large garlic cloves, minced... by SSDC | Mar 11, 2009 | cilantro, onions, soups, swiss chard
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 – 6 The Noodle Nests 2 eggs, separated 3 ounces, (1 3/4 cups) fine egg noodles such as fideos or capellini, uncooked 1/3 cup grated Monterey Jack cheese 2... 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...