by Weronika Zawora | May 24, 2021 | Recipes
Recipe featured on foodnetwork.com, courtesy of Ina Garten Serves 4 as a dinner, 6 as an appetizer Ingredients: 1 1/2 Tbsp. good olive oil 1 1/2 Tbsp. unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio...
by Weronika Zawora | May 10, 2021 | Recipes
Recipe sourced from acouplecooks.com Yields 4 portions Ingredients: White or brown basmati rice, to serve 1 yellow onion 2 medium bell peppers 1 large garlic clove 1 tsp. grated ginger 1 Tbsp. olive oil 6 cups (~ 5 oz.) baby spinach leaves (or chopped...
by Weronika Zawora | Jul 20, 2020 | Recipes
Recipe found on bbc.co.uk (so many recipes!) Ingredients: For the coleslaw: 3 1/2 oz. peas or fava beans 1 small green cabbage, shredded 1 large zucchini, grated or cut into matchsticks 1 large fennel bulb, finely sliced into matchsticks 1 bunch scallions, finely...
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 sarayas | Aug 10, 2014 | Recipes
Gazpachos. Mark Bittman, The New York Times, August 2014 Submitted by sharer Lisa Shaftel Avocado and Pea 2 avocados; 2 cups cooked fresh or frozen peas; 2 tablespoons olive oil; 3 tablespoons lemon juice; 2½ cups water; salt and pepper. Serve smooth. Garnishes:...
