The salad that made me like salads -- truly a miracle!
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Homemade buckwheat pasta baked with potatoes, fontina, and jewel-colored Swiss chard stems for a surprisingly meaty vegetarian dish.
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.
A simple springtime favorite: cream of asparagus 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!
Braised cabbage: an alternative to the usual skillet saute.