by sarayas | Aug 24, 2014 | Recipes
submitted by Lisa Shaftel SERVINGS: 6 Although this classic Portuguese soup is simple to make, it requires the highest quality chorizo, a spicy and chewy smoked sausage. It’s also best with a leafy kale, such as Russian kale or Tuscan cavolo nero. 2 tablespoons...
by sarayas | Aug 17, 2014 | Recipes
Adapted from Molly Katsen, Heart of the Plate 2 tablespoons Chinese chili sauce 1 teaspoon minced or crushed garlic Up to 1 teaspoon grated orange zest 2 teaspoons agave nectar or sugar ¼ heaping teaspoon salt, or more to taste 2 teaspoons cider vinegar or unseasoned...
by sarayas | Aug 10, 2014 | Recipes
Gazpachos. Mark Bittman, The New York Times, August 2014 Submitted by sharer Lisa Shaftel Avocado and Pea 2 avocados; 2 cups cooked fresh or frozen peas; 2 tablespoons olive oil; 3 tablespoons lemon juice; 2½ cups water; salt and pepper. Serve smooth. Garnishes:...
by sarayas | Jul 27, 2014 | Recipes
Adapted from cook.com This soup can be frozen, but don’t leave it too long the potatoes will get mushy. 1-2 lbs fresh/frozen Kale 1 large yellow Onion diced 3 Potatoes, peeled large dice 2 Chourico or Linguica, sliced 8 cups chicken or pork broth 1/4 cup Olive...
by sarayas | Jul 17, 2014 | Recipes
Adapted from – Deborah Madison, Vegetarian Cooking for Everyone 1½ – 2 lb. kale or mixed greens (chard, collard, etc.), stems & ribs removed 1-1/2 Tbs olive oil 1 small onion, finely diced pinch red pepper flakes 2 plump garlic cloves, minced fresh...
