by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder...
by Christine Taylor Garner | Aug 6, 2018 | Recipes
Fresh jumbo shrimp sautéed with white wine, fennel and onion, atop creamy arborio rice with Parmesan. I like to add a little kale in here too, towards the end to keep its bright color. Slice along the stems to remove them, then stack the soft leaves and cut crosswise...
by Christine Taylor Garner | Jul 30, 2018 | Recipes
White beans sautéed with spinach, garlic and roasted fennel with Parmesan, or nutritional yeast for a vegan option. This can be served as a light vegetarian entree or as a great side dish for chicken or fish. Serves: 4 Ingredients Chicken or vegetable broth as needed...
by sarayas | Oct 16, 2017 | Recipes
Adapted from Vegetarian Times Ingredients 4 Tbs. olive oil, divided 1 small onion, halved and diced (1 cup) 1/2 small fennel bulb, halved and thinly sliced (1/2 cup) 1 clove garlic, minced (1 tsp.) 11/2 lb. carrots, sliced 3 cups low-sodium vegetable broth 1...
by sarayas | Jul 20, 2015 | Recipes
adapted from Istanbul by Rebecca Seal These pickles keep for months in the fridge. Makes 1 34 fl oz jar Ingredients 1 lb 5 oz mixture of any of the following shallots, baby onions, garlic cloves baby carrots or sliced whole carrots, sliced fennel, radishes,...
