by Weronika Zawora | May 24, 2021 | Recipes
Recipe found on foodandwine.com Makes two 12″ pizzas Since raw nettles can cause temporary hives, make sure to handle them with gloves or tongs. Once cooked, the nettles lose their sting and have a deep, earthy flavor that ideally complements the garlic cream...
by Weronika Zawora | May 10, 2021 | Recipes
Recipe found on loveandlemons.com Serves 4 to 6 Although this is a composed salad, it can easily be enjoyed over a bed of mixed greens, spinach and/or arugula. Ingredients: 8 oz. small yellow or red potatoes 4 oz. fresh green beans, trimmed ¾ cup cooked white...
by Weronika Zawora | Jun 1, 2020 | Recipes
As published in the New York Times, recipe by Martha Rose Shulman Serves 6 Ingredients: 2 medium size spring onions, preferably red, sliced across the grain 3 tablespoons extra virgin olive oil 1 bunch beets (about 1 lb.), roasted, peeled and sliced Salt and freshly...
by Weronika Zawora | May 25, 2020 | Recipes
Adapted from Heidi Swanson at 101cookbooks.com Serves 4 Ingredients: 1 and 1/2 oranges 1/2 lemon, juice only 1/2 small red onion, chopped 1/4 cup extra virgin olive oil 1/8 teaspoon fine grain salt 4 big handfuls of salad greens, washed and dried, any mixture you like...
by Laura Lutz | Jun 14, 2019 | Recipes
Peppery arugula gives this frittata a fresh taste. You can substitute other greens, such as spinach or Swiss chard, if you like. Enjoy it for breakfast or dinner with a side of roasted potatoes to make a more complete meal. Get children involved with cooking by...
