Category Archives: Recipes
Escarole is a winter green in the lettuce family and a close relative to endive and radicchio. Its leave are curly, slightly bitter and “meatier” than ordinary lettuce leaves.
It can be eaten raw as a part of a green salad or chopped into soups and stews.
Here are some sample recipes:
3. White Bean and Escarole Soup – So many different variations of this well-known classic. This version starts with dried white beans. To save time you can also use canned.
Summertime means excess zucchini. If you’re looking for new recipes then try this- zoodles. Zoodles are strands of zucchini cut in the shape of pasta noodles. They are highly nutritious, gluten free, and much less caloric than regular spaghetti noodles.
To make your zoodles you will need a spiralizer (google it). These can range from $10.00 at Bed Bath and Beyond to $49.95 from Williams Sonoma. In the photo above I am using the $10 version.
Once the zoodles are made it is then important to salt it and let it drain all the excess moisture. You can place a plate on top and weigh it down to force all the moisture out. This will take approximately 30-45 minutes. This is key! Do not skip this step or you’ll zoodle dish will be a watery mess.
Once that is completed you can then make your dish and add whatever you want. For my first attempt I added chopped tomatoes and freshly made basil pesto.
For ingredient amounts figure 1 medium sized zucchini per person, a half cup chopped tomatoes per person and about 1/4 cup pesto per person.
Add a little shaved parmesan cheese at the end and voila, you have a healthy meal for your kids or a show-stopper for company. It’s that good.
A few months ago I wrote about the health benefits of purple cauliflower. Today I want to share with you one very tasty and visually beautiful way to enjoy it.
This is Purple Pickled Cauliflower or Pickled Purple Cauliflower (which name do you like best?). It is extremely easy to make with no special equipment needed. The finished product looks more magenta than purple. Fun for the kids!
Simply cut the cauliflower into pieces. Place them in a clean jar and cover with a vinegar brine. In 3-5 days you’ll have pickled cauliflower. This is the recipe I used for the brine. Feel free to experiment with your own recipe.
Imagine picking a cauliflower from your garden and making a pizza from it. A cauliflower crust pizza has no flour and hence no gluten. Who doesn’t like pizza? Everyone likes pizza. Kids will be lining up to sample it.
Intrigued? I surely was, couldn’t wait to try it. You can even fold it like a pizza slice.
The directions are in this recipe courtesy of the Lucky Penny Blog.
To some gardeners weeds are the bane of their existence, to others they are nothing more than plants growing where they shouldn’t. To some enlightened gardeners weeds are a delicacy. The secret really is knowing which are good weeds and which are bad weeds.
Good weeds I will define as edible plants that are growing in places you don’t want them to grow. Bad weeds are everything else.
Dandelions are packed with Vitamins A, C, & K. Purslane has an abundance of Vitamins A & C.
Next time you’re clearing out your beds make sure your not throwing away lunch.
Happiness is a bucketful of tomatoes. We had a bumper crop this year. One question we always get is how to save them. Canning is of course one option however some folks find it too difficult and demanding. One simple option we subscribe to is to roast them and then freeze them. See recipe below for Roasted Tomato Sauce.
Roasted Tomato Sauce
2 pounds tomatoes, halved (or enough to fill a rectangular baking pan)
4 cloves garlic, smashed
1 large white onion, diced
1/3 cup olive oil
2-3 tablespoon dried herbs (i.e. Herbs de Provence , Italian herbs, basil, thyme or oregano ).
Put the halved tomatoes cut side up in a sheet cake pan or other pan (pyrex) with high sides (at least 2″). If possible, make it just one layer.
Spread chopped onion and garlic on top of the tomatoes.
Drizzle olive oil all over contents of the pan.
Salt and pepper liberally, sprinkle herbs on top.
Put in a 350 F oven for 45 minutes. You can go longer if you want sweeter onions and more intense tomato taste. Just watch it carefully so it doesn’t burn.
Scoop contents of the pan (there will be a lot of liquid in the bottom) through a food mill to to get rid of skins and seeds. If you don’t mind skins, you can just put contents into a blender. Save the liquid as it makes for a flavorful tomato broth.
Taste, and adjust seasonings. Then freeze or use immediately.
As you become more familiar with the recipe you can roast other vegetables with the tomatoes such as peppers, eggplant or fennel as seen above.
Chayote (pronounced: chah-YOH-teh) is in the Cucurbitaceae family, same as melons, cucumber, gourds, and squash. Its fruit can be eaten raw or cooked and the leaves and shoots are edible as well.
Here in Southern California it grows as a perennial. It has a vigorous vine that can grow to 30 ft making it perfect for chained link fences or some other form of trellis
To grow chayote in your garden the first thing you want to do is go to the market and purchase a few. Here in Los Angeles they can be found at many Hispanic markets (chayotes are native to Mexico). Leave them in a warm sunny place like a windowsill or countertop and wait for the seed to germinate, which can take approximately 4 weeks.
Once the stem appears, which will be from the larger fat end, plant it in a container (or in the ground) covering the entire fruit.
For more information see Chayote (Sechium edule) from hort.purdue.edu
For Chayote recipes see this nice collection from cdkitchen.com