Ingredients: 3/4 lb Brussels sprouts 2 tablespoons butter (or olive oil) 1/4 cup chopped shallot (optional) 2 tablespoons chopped parsley or thyme (optional) salt and pepper Directions: Cut about 1/4 inch off the stem end of each sprout, then begin peeling leaves. 2. When you get to the point where it’s difficult to peel…
Side Dishes
Beet Salad
Ingredients: 1 1/2 lbs. Small beets 2 small onions, sliced or minced 1 cup plain yogurt 1/4 cup heavy cream 1 Tb chicken or vegetable stock 1/4 cup fresh mint leaves, coarsely chopped Instruction: 1.Place the beets in a saucepan; cover with cold water. 2. Heat slowly to boiling and reduce the heat. Simmer until barely…
Fried Dumplings
Fried Dumplings One of my favorite things to make for breakfast is fried dumplings or “Johnny cakes” They taste like biscuits that u would bake in the oven except it’s fried. When it is fresh and hot, fried dumplings can be very crispy on the outside and slightly soft in the middle. It can…
Cherry and Peach Salsa
Cherry and Peach Salsa Ingredients: 1/2 cup black beans, cooked, drained, and rinsed 1 ear fresh corn, grilled or boiled, and the kernels sliced off ½ cup ground cherries, husked and cut in half 1 medium to large peach, diced 1 teaspoon jalapeno or other pepper, seeded and minced 1 tablespoon mint leaves, cut…
Curried Okra
This gooey curried okra is a great complement to any stews or soups! Ingredients: 2-3 Tb vegetable oil 1 medium onion chopped 1 clove garlic minced 1 lb. fresh okra, stems cut off, and okra pods cut into 1/4-1/2 inch pieces 1 hot pepper, minced 2-3 Tb Curry Powder Directions: Heat oil in a…
Oven-Baked Summer Squash Fries
Summer Squash Fries Here is an end of summer recipe. Summer squash has a strong resemblance, in flavor and texture, to a zucchini. This works great if you’re cutting back on eating regular French fries. Ingredients: 1 medium summer squash 2 eggs 1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture) 1 teaspoon…
Fresh Green Soybean Salad
Soybean Salad Ingredients: 1 pound fresh soybeans 2 Tb salt 2 quarts water Directions: Put a big pot of salted water on the stove on high heat. If your soybeans are still on the stem, sit down while the water is coming to a boil, and strip the pods off the stems. When the water…
Spinach Salad Lyonnaise
Lyonnaise means: Cooked with onions. Ingredients: 4 cups torn spinach, or a mixture of spinach, lettuce, escarole, and other greens 1 small chopped onion 2 tablespoons extra virgin olive oil About 1/4 pound (or less) good bacon or ham, cut into 1/2-inch cubes 2 to 4 tablespoons sherry or wine vinegar 1 tablespoon Dijon…
Sesame Cucumber Salad
Ingredients: 1 tablespoon sesame seeds 1 pound cucumbers ½ teaspoon salt 1/3 cup seasoned rice vinegar ¼ teaspoon instant *Dashi granules (optional; available in many grocery stores) 1 teaspoon sesame oil, or to taste Instructions: In a dry heavy skillet, toast sesame seeds over moderate heat, shaking skillet, until golden. Let cool. Cut cucumbers…
Colorful Carrot Slaw
You can make this light meal in minutes. Just grate the carrots, toss with oil and lemon juice, then put a heaping spoonful on a cracker, biscuit, or crusty, hot bread. Add another drizzle of olive oil, and another pinch of herbs for a mouthwatering treat of contrasting textures and flavors. Who says food can’t…
Cabbage Salad
Cabbage is part of the cruciferous family of vegetables named because of the cross (crucifix) shaped flowers. Medical researchers have found that the phytochemicals in cabbage known as indoles inhibit the growth of colon, stomach and breast cancer. On the down side, excessive amounts of cabbage in the diet may lead to problems with…