Spring Vegetable Bisque

Recipe courtesy of Diane Jacobs http://glutenfreefoodieheaven.blogspot.com Leeks and spinach give this silky soup its vibrant green color… and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright...

Sauteed Collard Greens

  Ingredients 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces Directions Heat oil in a large...

Crispy Rapini

Adapted from www.epicurious.com I love rapini and this is by far my favorite way of eating it. I often make extra and throw it into pasta dishes and salads. Ingredients: 1 lb rapini 1/2 teaspoon tumeric 1 teaspoon salt 2 cloves of garlic 4-6 T of olive oil...

Braised Rapini

IngredientsSalt 2 bunches rapini (broccoli raab), stems trimmed and washed 4 tablespoons olive oil 4 ounces pancetta or mortadella, finely chopped 6 garlic cloves, peeled and thinly sliced 1/4 teaspoon crushed red pepper flakes 1/2 cup chicken stock Directions Bring a...

Chive Blossom Omelet

from Lauraine DuPont 4 eggs 4 Tbsp milk 1/2 tsp salt pepper to taste 1 Tbsp parsley, cut very fine 1 tsp chives, cut very fine 2 Tbsp butter 12 chive blossoms Beat eggs, add milk (can substitute water), seasoning, parsley and chives. Melt the butter till it’s...

Cilantro Salad

adapted from Heidi Swansen www.101cookbooks.com Prep time: 10 min – Cook time: 20 min Please don’t try this salad unless you have great cilantro – look for the brightest, best cilantro you can get your hands on. The stems should be crisp but not at...

Rutabaga Puree

This recipe is a great accompaniment for serving under pork chops or other meat. 3 pounds rutabagas, peeled, cut into 1-inch cubes 3 tablespoons butter Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to...