by sarayas | Sep 7, 2014 | Recipes
Adapted from Vegetarian Pleasures Ingredients 1/4 cup Olive Oil 2 large Onions diced 6 Garlic Cloves minced 1 28 oz can Tomatoes chopped with their juice 12 cups vegtable stock 1 Carrot thinly sliced 2 Celery ribs thinly sliced 1 cup diced Green Beans 1 medium Potato...
by sarayas | Jul 27, 2014 | Recipes
Adapted from Gardeners’ Community Cookbook. 1 lb green beans 2 tbsp olive oil 2 cloves garlic Big pinch of salt 1 tsp finely chopped fresh oregano leaves 1/4 tsp freshly cracked black pepper 2 tbsp lemon juice (I like a little less) 1. Bring a large pot of...
by dsavastio | Sep 2, 2011 | Recipes
Adapted from The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 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. Serve it as a main dish or as a side. This is a great...
by dsavastio | Aug 5, 2011 | Recipes
Salad of Potatoes, Green Beans, Zucchini and Herbs Adapted from foodandwine.com Serves 4 This sounds fantastic and also uses many of the fresh ingredients we currently have. I can’t wait to try this! The other good news is that you can make this salad earlier than you...
by dsavastio | Jul 30, 2011 | Recipes
Risotto with Sweet Peppers and Green Beans Adapted from Marcella Cucina, recipe by Marcella Hazan Serves 4 to 6 This recipe includes some of our fresh green beans with our sweet peppers. The original recipe calls for sweet yellow peppers but you can experiment with...
