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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...

Zucchini Fries

Ingredients:
  1. 1 cup panko (bread crumbs)
  2. 1/2 cup freshly grated Parmesan cheese
  3. 1 tablespoon summer savory
  4. salt and pepper
  5. 4 small zucchini squash, cut into 1/4"-1/3" sticks
  6. 1/2 cup flour
  7. 2 eggs, beaten
1. Preheat oven to 425 degrees F. Coat a cooling rack with non stick spray, and place on a baking sheet. 2. In a bowl, combine panko, parmesan, herbs, and a good pinch of salt and pepper. 3. In a separate bowl, add flour and a pinch of salt and pepper. In another separate bowl, add beaten eggs. 4. Working in batches dredge zucchini in flour, then dip into egg, and dredge in panko, pressing to coat. 5. Place on the prepared cooling rack on the baking sheet. 6. Bake in oven for 20-25 minutes, or until golden brown and crunchy! Serve immediately!