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INGREDIENTS: 9 oz young rhubarb, trimmed and cut into ¾ inch pieces 5 oz splenda DIRECTIONS: Cook the rhubarb with the Splenda in a covered pan over medium heat, stirring occasionally until soft, about 10 minutes. Tip into a strainer set over a bowl, then return the juice to the [READ MORE]
INGREDIENTS: 1 bunch broccoli (about 1 ¼ lbs) 2 tsp extra-virgin olive oil 2 tbsp capers, rinsed 1 garlic clove, finely chopped ½ cup water ¼ tsp sea salt freshly ground pepper to taste DIRECTIONS: 1. Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel [READ MORE]
INGREDIENTS: 5 oz cooked rutabaga, chopped 9 oz cooked cabbage, chopped 9 oz cooked brussels sprouts, chopped 1 cooked leek, chopped 9 0z cooked turnip, quartered celery salt, to taste dash of worcestershire sauce, to taste sea salt & pepper olive oil, for frying plain flour, to dust DIRECTIONS: 1. [READ MORE]
Total time: 45 minutes INGREDIENTS: cooking spray 1 (1-pound) top sirloin, cut into (1-inch) pieces ½ tsp salt ¼ tsp freshly ground black pepper 3 oz hot chicken italian sausage ¾ cup pre-chopped green bell pepper ¾ cup pre-chopped shallots (or green onions, leeks) ½ cup pre-chopped celery 3 garlic [READ MORE]
Pierce sausages with the tip of a sharp knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes INGREDIENTS: 2 (4-ounce) links mild italian turkey or chicken sausage 3 cups small cauliflower florets 2 tbsp [READ MORE]
This meal-in-a-pot is actually simmered, not boiled, which produces fork-tender results. Warm pumpernickel bread, whole-grain mustard, and pickled beets make great accompaniments. INGREDIENTS: 7 thyme sprigs 1 bunch fresh parsley stems 1 bay leaf 1 (3-pound) cured corned beef brisket, trimmed 2 quarts water 18 small shallots or spring onions [READ MORE]
Prep Time: 15 Minutes Total Time: 25 Minutes INGREDIENTS: 1 lb green beans, trimmed 4 tsp chopped fresh dill 1 tbsp minced shallot 1 tbsp lemon juice 1 tbsp extra virgin olive oil 1 tsp whole grain mustard ¼ tsp salt ¼ tsp freshly ground pepper DIRECTIONS: Bring an inch [READ MORE]
INGREDIENTS: 2 celery roots olive oil sea salt DIRECTIONS: 1. Using a mandolin or swivel vegetable peeler, slice the celery root as thinly as possible lengthways, rinse well and pat dry with a clean tea towel. 2. Toss with olive oil and sea salt. 3. Roast at 400 degrees for [READ MORE]
This recipe uses court-bouillon, a flavorful broth often used to poach fish and seafood. INGREDIENTS: 3 cups chopped leek 2 cups water 1 cup celery root 1 cup chopped celery 1 cup white wine (or rice wine vinegar ¼ cup & increase water to 2 ¾ cups) 1 cup low [READ MORE]
broccoli Rabe is first boiled to eliminate some of its bitterness, then its stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an asian noodle salad or alongside steaks or roast chicken. INGREDIENTS: 1 ½ pounds broccoli rabe (rapini), cut into [READ MORE]