by Weronika Zawora | Aug 3, 2020 | Recipes
Recipe found on marthastewart.com Serves 6 Ingredients: 6 bell peppers, preferably a mix of red, orange and yellow Coarse salt 8 ounces thin spaghetti 2 Tbs. extra-virgin olive oil 2 anchovy fillets 1/2 red onion, thinly sliced 2 Tbs. capers, rinsed and drained 2 Tbs....
by Weronika Zawora | Aug 3, 2020 | Recipes
Original recipe by Mona Talbott appeared in Bon Appétit (August 2014). Found on bonappetit.com Makes 8 servings Eggplant can be cooked 2 days ahead. Let cool; cover and chill. If made ahead of time, the flavors of the mixture will deepen as it sits. Ingredients: 1...
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 Weronika Zawora | Mar 30, 2020 | Recipes
Adapted from Modern Greek by Andy Harris Serves 4-6 Ingredients: 2 lb spinach 1/3 cup long-grain white rice, washed 2 garlic cloves 4 scallions (including green), finely chopped 3 Tbsp fresh dill (including stems), finely chopped 4 Tbsp olive oil 1 Tbsp dried...
by Laura Lutz | Sep 1, 2019 | Recipes
Inspired by Smitten Kitchen Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large tomatoes Red pepper flakes, to taste 1 small onion, finely chopped 1 garlic clove, minced ½ cup Arborio or other short-grained, starchy rice Few tablespoons...
