Potato-Kale Hash with Eggs

Adapted from Eating Well Sept/Oct 2014 INGREDIENTS 5 cups unseasoned frozen shredded hash browns (see Tip) 1 medium red onion, thinly sliced 4 cloves garlic, sliced 1/4 cup extra-virgin olive oil 2 tablespoons whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon ground...

Grandmother’s Radish Leaf Soup

Adapted from Bon Appetit | May 1994 Submitted by Susan Peters Serves 6 Ingredients 3 large bunches radishes 1 tablespoon butter 1 very large onion, chopped 4 russet potatoes (about 1 1/2 pounds), peeled, chopped 3 cups water 2/3 cup milk Instructions Cut leaves from...

Minestrone Soup

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...

Chicken and Tomatillo Stew

Submitted by Lisa Shaftel Note:  The original recipe uses pork loin, cut into pieces.  You can replace the chicken with the pork, if you wish. 2          tablespoons vegetable oil 1 1/2   pounds boneless chicken thighs, cut into 3-inch chunks Salt and freshly ground...

Caldo Verde

submitted by Lisa Shaftel SERVINGS: 6 Although this classic Portuguese soup is simple to make, it requires the highest quality chorizo, a spicy and chewy smoked sausage. It’s also best with a leafy kale, such as Russian kale or Tuscan cavolo nero. 2 tablespoons...