by Weronika Zawora | Sep 28, 2020 | Recipes
Recipe by Jenné Claiborne, found on onegreenplanet.org Serves 4 Ingredients: Olive oil 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth) 1 14-oz. can of plain...
by Nomi Sofer | Sep 2, 2011 | Recipes
Submitted by sharers Peter Doherty and Lisa Shaftel A classic Indian dish for the Diwali Festival, this version uses American greens. Serves 3-4, and can be doubled. 2 tbs. Mustard or olive oil 1/2 tsp Bengali 5-spice (Garam Masala) 2 cups thinly sliced onion 1/2 tsp....
by Nomi Sofer | Jul 8, 2011 | Recipes
Linguine with Clams and Braised Greens Recipe submitted by sharer, Betsy Emberley Betsy says that after three plus years she has finally convinced her kids that they like kale. Here’s a dish she made up this week that her family loved. Thanks Betsy! 2 cups...
by dsavastio | Oct 29, 2010 | Recipes
Adapted from epiciurious.com, recipe by Chef Traci Des Jardins of San Francisco’s Jardiniere. Makes 10 servings 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3...
by Nomi Sofer | Jul 9, 2010 | Recipes
Adapted from Vegetarian Cooking for Everyone by Deborah Madison Serves 4 This risotto has a marvelous jewel-like color! It has a delicious deep taste, tempered by the greens, lemon and parmesan. If you want a proper risotto texture you need to use Arborio or another...
