by sarayas | Jul 20, 2015 | Recipes
adapted from culturesforhealth.com Makes 2 quarts. Ingredients: 2 quarts water 4-6 tablespoons sea salt 1 pound young green beans, trimmed 2 tablespoons red pepper flakes, or to taste 4 garlic cloves, peeled and smashed 1 teaspoon black peppercorns 2 large...
by sarayas | Sep 21, 2014 | Recipes
Adapted from Molto Gusto by Mario Batali Ingredients Kosher salt 1 lb. young green beans 2 medium sweet onions 1 1/2 Tbl balsamic vinegar 1 1/2 Tbl orange juice 2 Tbl olive oil sea salt Directions 1. Bring 4 qts of water to boil and add 2 Tbl Kosher salt 2. Add...
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...
