Cold Fresh Pea Soup

Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled   2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½  cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...

Braised Kohlrabi with Tarragon

Adapted from Greene on Greens by Bert Greene 1 1/2 to 2 lbs. kohlrabi, trimmed, peeled 2 Tbs. unsalted butter 1/4 cup strong chicken broth 1 tsp. fresh tarragon, minced Salt and freshly ground pepper chopped fresh parsley 1. Cut the peeled kohlrabi bulbs into strips...

Sauteed Chicken and Radishes with Mustard and Tarragon

Recipe from Bon Appetit, April 2011 Serves 4 4 skinless boneless chicken breast halves Coarse kosher salt 2 1/2 tablespoons butter, divided 2 tablespoons olive oil, divided 2 tablespoons minced shallot 1/4 cup dry white wine 1 cup low-salt chicken broth 2 teaspoons...

Parsnips with Breadcrumbs

Adapted from Vegetarian Cooking for Everyone by Deborah Madison Serves 4 Although parsnips are tough-looking roots they turn soft quickly, so keep an eye on them. 1-1/2 to 2 pounds parsnips, peeled 2 tablespoons butter 1/4 cup fresh breadcrumbs (you can substitute...