by Weronika Zawora | Jul 12, 2021 | Recipes
Recipe sourced from thespruceeats.com Makes 4-6 servings Ingredients 1 pound fresh trimmed green beans (cut into 2-inch pieces)1 tsp salt (or to taste)2 Tbsp unsalted butter2 Tbsp all-purpose flour1/4 tsp black pepper1/2 tsp sweet or hot Hungarian paprika1/4 cup...
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 | May 11, 2020 | Recipes
Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...
by Weronika Zawora | Mar 30, 2020 | Recipes
Adapted from The Gardeners’ Community Cookbook Ingredients: 1 lb green beans 2 tbsp olive oil 2 cloves garlic Big pinch of salt 1 tsp fresh oregano leaves, finely chopped 1/4 tsp black pepper, recommended mashed but freshly ground works as well 2 tbsp lemon...
by Christine Taylor Garner | Jul 29, 2018 | Recipes
Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy,...
