Monthly Archives: August 2013

Kale and White Bean Soup

By |2019-08-19T16:22:29+00:00August 26th, 2013|kale|

Source: Gourmet, February 20021 lb dried white beans such as Great Northern, cannellini, or navy2 onions, coarsely chopped2 tablespoons olive oil4 garlic cloves, finely chopped5 [...]

Rice Stuffed Tomatoes

By |2019-08-19T16:22:29+00:00August 26th, 2013|tomato|

Rice Stuffed TomatoesSource: Smittenkitchen.com2 to 3 tablespoons olive oilCoarse or Kosher salt6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoesRed [...]

Chilled Tomato Soup

By |2019-08-19T16:22:29+00:00August 18th, 2013|tomato|

Source: Chez Panisse by Alice Waters4 pounds ripe tomatoes2 T salt1 small cucumber2 stalks celery3 shallotswhite wine vinegarCut the tomatoes in quarters and put them [...]

Eggplant Stacks

By |2019-08-19T16:22:30+00:00August 4th, 2013|eggplant, tomato|

Eggplant stacks Source gourmet August 2005Yield: Makes 4 light-lunch or first-course servingsActive Time: 45 minTotal Time: 50 minTapered eggplants and a mix of large and medium tomatoes will give [...]

Roasted Cumin Lime Carrots

By |2019-08-19T16:22:30+00:00August 4th, 2013|carrot|

Source family style food comPrintroasted cumin-lime carrotsServing Size: serves 2 -4ingredients1 pound fresh carrots 1 tablespoon olive oilJuice and fresh grated zest of 1 lime1 teaspoon agave nectar or honey1/2 [...]

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