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 Shanti Rade | May 4, 2015 | asparagus, kale, salads, squash - winter
from 101cookbooks.com There is a special kale salad in the new Food52 Genius Recipes cookbook. It’s from Northern Spy Food Co. Shredded kale is tossed with olive oil and freshly squeezed lemon juice, and accented with rough-cut almonds, roasted squash (or, this... by SSDC | Oct 21, 2014 | cilantro, side dishes, sweet potato
Ingredients 3 sweet potatoes, unpeeled Kosher salt 2 teaspoons finely grated lime zest Pinch of cayenne pepper 1/4 cup canola oil Freshly ground pepper 1/4 cup finely chopped fresh cilantro Directions Parcook the potatoes: Place in a pot of water and boil until... by SSDC | Oct 3, 2014 | okra, side dishes
from Pat Oswood 2 pounds okra – trim off stem ends 3 tbsp. olive oil 1/2 tsp. salt Lemon Toss okra in olive oil. Place in one layer on sheet pan. Roast at 450 degrees ’til bright green with browned spots (8-10 minutes). Serve with salt and... by SSDC | Sep 23, 2014 | bok choy, chiles, entrees, garlic, onions, radishes
from markbittman.com If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy... by SSDC | Sep 23, 2014 | carrots, pickles, radishes, salads
from food network.com Ingredients 1 1/2 pounds daikon, peeled Kosher salt 1 pound carrots 1 tablespoon grated peeled ginger 3 tablespoons unseasoned rice vinegar 2 teaspoons fresh lime juice 1/4 cup vegetable oil 1 teaspoon toasted sesame oil 1 3/4 teaspoons white... by SSDC | Sep 23, 2014 | carrots, pickles, radishes, salads
Adapted from saveur.com This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Bánh Mì (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad. MAKES ABOUT 3 CUPS INGREDIENTS: ½ lb.... by SSDC | May 13, 2014 | carrots, chiles, green garlic, onions, soups, tomatillos
Adapted from the New York Times Recipe section May 9, 2014 This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are small, but left in the ground, they will grow to be full-sized heads of... by SSDC | Jul 30, 2013 | cucumbers, dill, garlic, pickles
Excerpted from Wild Fermentation… by Sandor Katz Making Sour Pickles Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle,... by SSDC | Jul 30, 2013 | basil, cucumbers, drinks
adapted from http://www.aidamollenkamp.com/2012/03/happy-hour-cucumber-basil-gimlet-cocktail-recipe/ Cucumber-Basil Gimlet Cocktail Recipe Makes: 2/3 cup simple syrup//1/2 cup cucumber juice//One cocktail Total Time: 4 1/2 hours to make the simple syrup Hands On Time:...