by Christine Taylor Garner | Sep 17, 2018 | Recipes
The adorable little heads of lettuce in last week’s share immediately reminded me of this show-stopper of a salad, from Matt Jennings’ (formerly of Townsman) cookbook “Homegrown: Cooking from My New England Roots.” It is...
by Christine Taylor Garner | Jul 1, 2018 | Recipes
Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...
by Christine Taylor Garner | Jul 1, 2018 | Recipes
From the Chocolate & Zucchini recipe blog Serves: 6 Ingredients 1 lb carrots 1 lb beets (small, young ones, with smooth skin and firm flesh) 2 cloves garlic – pressed or finely minced, or 1 teaspoon garlic paste, or 1-2 minced garlic scapes 1 tablespoon...
by Christine Taylor Garner | Jun 17, 2018 | Recipes
This salad offers a burst of healthful flavor, and can be adapted to use pretty much any greens, herbs or seeds you have on hand. I like to use kale, cabbage and carrots at a minimum, for crunch and bit of sweetness, and raw pumpkin seeds are my...
by sarayas | Sep 17, 2017 | Recipes
adapted from Beirut to Boston Ingredients 3 TBL extra virgin olive oil 1 TBL lemon juice 1/8 tsp crushed red pepper flakes 1 clove garlic minced Salt and pepper to taste 1 large whole eggplant 1 large red tomato Chopped parsley Directions Mix oil, lemon juice, garlic,...
