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This “anytime salad” is fresh, crisp and light, thanks to an ingredient we don’t use often enough: sugar snap peas. Fresh sugar snap peas are available almost year-round. We often buy them for a crudité platter, but don’t think to add them to salads. This recipe is adapted from a tuna-less version at Robin’s Restaurant…
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Kale sprouts: a new hybrid. Photo courtesy Melissas.com. Just when you thought it couldn’t get trendier, there’s a new kale in town: kale sprouts, grown in California and available year-round. A hybrid cross of Russian red kale and Brussels sprouts, kale sprouts look like a very tiny head of kale, much smaller than baby…
Continue reading “PRODUCT: Kale Sprouts”
We love to start the new year with lettuce wraps instead of bread-based sandwiches. If you use the right lettuce—a soft variety like butter or bibb lettuce—you can roll the filling like a burrito. If you prefer a crunchier lettuce like romaine, you can fill the leaves boat-style; or you can create a lettuce cup…
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Red cabbage with sausage and pork. Photo courtesy Foods And Wines From Spain. This red cabbage dish is a Christmas specialty in Spain, where it is called Lombarda navideña. To make it festive, sausage and bacon are added. All over Europe, red cabbage is a delicious pairing with duck, goose, ham and pork roast.…
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Here’s a way of getting nutrient-packed broccoli rabe into something everyone loves. Make garlic bread using the greens and garlic butter. Nothing could be easier—or harder to resist. If you keep a supply of broccoli rabe purée on hand, it takes no time at all to assemble. Make it peppery—or not; top the garlic butter…
Continue reading “Broccoli Rabe Garlic Bread Recipe & The Rabe Vs. Rapini Difference”
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