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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Greens with Peanuts

From Judy Gorman's vegetable cookbook

.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard

.5 cup peanuts, toasted if you would like

3 tbsp oil or butter.

Steam the greens until tender.  Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.

Run the greens under cold water to stop them cooking.  When cool enough, wring out the excess water from the leaves.

Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.

Heat oil or butter in s pan, add greens until heated through, stir continuously.

Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.

Enjoy!