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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...

Spicy Collard Greens

2 lbs collard greens * 5 slices thick bacon diced (smoked, no nitrates) 1 large onion diced 3/4 cup chicken broth 3 tablespoons cider vinegar 1 tablespoon brown sugar – or honey 1 teaspoon red pepper flakes ½ teaspoon tabasco or other hot sauce Salt and pepper *I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge Instructions:
  1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
  2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
  3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
  4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
  5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
  6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.
Adapted from Spicy Southern Kitchen