Peppers!

Peppers can be red, green, yellow, orange, purple, black, sweet or spicy!  According to The Victory Garden Cookbook by Marian Morash, the color of peppers has nothing to do with spice.  “The degree of heat in a pepper depends upon the amount of heat compound,...

Crostini de Cebollitas Cambray 

Crostini de Cebollitas Cambray  Ingredientes: 2 tazas de cebollitas cambray, blancas y verdes (aproximadamente 2 racimos grandes) 4 cucharadas de mantequilla sin sal ½ taza de agua ½ limón, piel rallada y jugo ½ cucharadita de tomillo fresco ½ cucharadita de...

Spring Onion Crostini

Spring Onion Crostini Serves 8 Ingredients: 2 cups spring onions, whites and greens (approximately 2 large bunches) 4 tablespoons unsalted butter ½  cup water ½ lemon, zested and juiced ½  teaspoon fresh thyme ½ teaspoon fresh chives 2 oz. goat cheese 1 small...

Sweet Potato and Swiss Chard Gratin  Brought to you by Ariel Rothman! Ingredients: 1.5 lbs swiss chard 1 lbs sweet potatoes 1 Tbsp butter 1 small onion, finely chopped Pinch nutmeg Pinch salt and pepper 1 Tbsp fresh parsley, minced 1 Tbsp fresh thyme, minced ⅔ c...

Beans

Using canned beans saves time and are super tasty; however, letting dry beans soak for 8 hours or overnight, yields a well developed flavor that’s distinct from canned  beans. Ingredients  Beans Oil (coconut, veggie, olive oil, whatever you prefer) Onions Peppers...

Thai Carrot Ginger Pasta

Ingredients: 4 large carrots 1 large cucumbers 1 ½ cups cooked rice noodles 5 cilantro stems 8 chives Ingredients for the Ginger Sauce: 2 Tbsp sunflower or peanut butter 4 Tbsp coconut milk 2 Tbsp soy sauce 1 tsp chili garlic sauce 1 in fresh ginger 1 tbsp lime juice...