Category Archives: Veggies and Salads
Pizzoccheri
Homemade buckwheat pasta baked with potatoes, fontina, and jewel-colored Swiss chard stems for a surprisingly meaty vegetarian dish.
Long-Cooked Broccoli
Broccoli braised very slowly in olive oil, garlic and onion---this makes a delicious open-faced sandwich with scrambled eggs, but is an equally good topping or side anywhere you can think to put it.
Julie’s Tomato Cream Soup
Creamy tomato soup with a little science-experiment step to remove some of the acidity of the tomatoes---a classic with grilled cheese, Cheddar biscuits, or even croque monsieur!