Cuisine: side-dish

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Apple & Onion Tapas/ Crostinis

2 Tablespoons of butter and 2 Tablespoons of olive oil 1 large onion, Florida Sweet, Vidalia, or regular 1 large green apple, Granny Smith ½ Teaspoon of salt ¼ Teaspoon of pepper 1/8 cup apple cider vinegar 2 Tablespoons of … Continue reading

Tapas/ Crostinis Made With Greens

1 LOAF OF FRENCH BREAD SLICED THIN, RUBBED WITH OLIVE OIL AND BAKED IN OVEN 2 TABLESPOONS BUTTER/2 TABLESPOONS OLIVE OIL (CAN USE ALL OLIVE OIL) 1 LARGE ONION THINLY SLICED OR COMBINATION OF ONION AND SHALLOTS MUSHROOMS (OPTIONAL) MIXTURE … Continue reading

Hummus with Fresh Herbs

1 CAN OF GARBANZO BEANS, DRAINED BUT SAVE THE LIQUID 1-2 TABLE SPOONS TAHINI (SESAME PASTE) 3 TABLESPOONS LEMON JUICE 1-2 LARGE CLOVES GARLIC (SUIT YOUR GARLIC TASTES) ¼ TEASPOON SALT 1/8 CUP OF GOOD VIRGIN OLIVE OIL 1/4 CUP … Continue reading

Pickled Peppers

Ingredients: 4 cups assorted chilies 1 ½  cups distilled white vinegar 1 ½  cups water 3 garlic cloves 2 Tablespoons black peppercorns 2 Tablespoons salt 2 Tablespoons sugar or honey 2 Tablespoons coriander or mustard seeds Directions: 1. Cut chilies … Continue reading

Grated Carrot, Kohlrabi and Radish Salad

  1 ½ pounds mixed carrots, kohlrabi and radish, peeled and grated on the large hole of a grater (any combination of veggies will do, approximately 4 cups) ½ teaspoon salt 1½ cups water 1 tablespoon sugar ½ cup rice … Continue reading

Twice-Baked Potatoes with Kale

I think these could also be good as a party appetizer, perhaps twice-baked little red potatoes? A little fussy, scooping and restuffing all of those little potatoes, but what delicious bites they’d be. A melon baller made easy, neat work … Continue reading

Radish Bulbs and Greens Sauteed with Green Garlic and Scallions

2 bunches radishes 1 1/2 tablespoons butter 1 1/2 tablespoons chopped green garlic 1 1/2 tablespoons chopped scallions Salt and pepper to taste Clean radishes well under running water to remove all traces of dirt.  Cut off the upper leaves … Continue reading

Savory Roasted Turnips

4 medium Turnips 1 tablespoon Cajun seasoning (more if you like it spicy) salt and pepper to taste 3 cloves garlic (minced or 3 tablespoons) 1/4 cup olive oil 1/4 cup Parmesan cheese Clean and peel turnips.  Chop into small … Continue reading

Radishes with Truffle Salt, Mint, and Olive Oil

Here’s an easy salad to make…perfect for a picnic or light lunch.  This recipe makes 2 to 4 servings. A bunch of radishes A pinch of truffle salt 1 tablespoon light olive oil A small handful of chopped fresh mint … Continue reading

Black Bean and Quinoa Bake with Greens

The combination of quinoa, black beans, corn and Sweetwater greens provides great veg protein so the dish is really a complete meal in itself.   Ingredients 1 cup uncooked quinoa, rinsed 2 cups water 1 bunch kale, leaves cut from … Continue reading

Greek Stewed Green Beans and Yellow Squash With Tomatoes

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, … Continue reading

Easy and Wonderful Green Beans

You can make this dish with the green garlic (if you can find that here in Tampa) or with regular garlic. The abundant parsley here is almost like a second vitamin-rich green vegetable. Almonds contribute a crunchy texture, as well … Continue reading

Napa Cabbage Salad with Buttermilk Dressing

The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. This is my new go-to creamy dressing. It would equally delicious with some crumbled … Continue reading

Pickled Turnips and Carrots

Ingredients 8 oz turnips 1 or 2 carrots (other veggies like red onion or fennel may be added) 2 cups water ½ cup apple cider vinegar 1 clove garlic, thinly sliced 1 t. fennel seeds, lightly crushed 1 t olive … Continue reading

Nappa Cabbage Water Kimchi

For those of you who have been wondering about what to make of the napa cabbages in your CSA loot, here is an easy and healthy water kimchi recipe that is also raw, fermented, vegan and gluten-free! There are hundreds … Continue reading

Cozy Collards & Tempeh

Ingredients 1 ½ lbs. collards (one big bunch) 1 lb. tempeh (2 8 oz packages) 2 T. soy sauce or tamari 1 T. fresh lemon juice 1 cup water 1 T olive oil ½ cup sliced shallots 4 cloves garlic, … Continue reading

2014-01-06 au gratin

Greens and Potato Gratin

This nourishing gratin makes a great vegetarian main dish. In addition to all of those nutrients provided by the greens, you’ll get lots of B vitamins, vitamin C and potassium from the potatoes. Ingredients 2 to 2 1/2 pounds greens … Continue reading

Sneaky Collards

These greens are finished in a deeply smoky-flavored, pale pink gravy — without using any bacon. If you wish, 1 tablespoon crushed red pepper flakes can be used in place of the dried chili peppers. SERVINGS: 6 INGREDIENTS • 8 … Continue reading

Hakurei Turnip Gratin

Ingredients Butter Hakurei Turnips (1 bunch) Thyme Cayenne Pepper Heavy Cream Chicken or Vegetable Stock Parmesan Cheese Directions Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)   Wash … Continue reading

Sauteed Hakurei Turnips and Greens

Ingredients 2 bunches hakurei turnips with greens 1/2 tablespoon olive oil 1/2 tablespoon butter Salt and pepper to taste 1/4 cup white wine Directions Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch … Continue reading