Vegetables + Fruits + Fungi Recipes
Ingredients:
1 bundle of asparagus
1 garlic bulb, peeled and crushed
salt, pepper, olive oil1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and a little wilted, about 30 minutes.
Related post/s:
Roasted Brussels sprouts
If only more parents would roast Brussels sprouts, there’d be more children eating them.
Ingredients:
2 pints of Brussels sprouts, washed, trimmed, halved
1 garlic bulb, peeled and crushed
fresh thyme leaves
salt, pepper, olive oil1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.
Meatballs are so easy and fun to make even with the least expensive ground pork available from your supermarket. They make this simple soup recipe chunkier and heartier.
Ingredients:
half a pound of ground pork
2 bunches of watercress, thoroughly washed
1 large carrot, finely chopped
2 stalks of celery, finely chopped
chicken stock
1 egg
dusting of flour
salt, pepper1. Make the meatballs. Combine ground pork, carrots and celery with a little salt and pepper. Form golf-sized balls with your hands using a little flour to help them stick together.
2. In boiling chicken stock, slowly add your meatballs to cook until they all float. Simmer and add watercress until wilted. Season with salt and pepper.
3. Turn off the heat and slowly whisk in a fresh egg using a fork. Ladle in bowls and serve.
Related post/s:
Good ol’ chicken stock
I usually have several bags of baby spinach handy after a trip to either the farmers’ market or a big warehouse store like Costco or BJ’s. What’s better than a tossed vegetable salad? Why, a tossed vegetable salad with crispy bacon, of course!
Ingredients:
1 bag of baby spinach
4 slices of bacon
4 Belgian endives, roughly chopped
1 red onion, roughly chopped
2 tomatoes, chopped
salt, pepper, olive oil1. In a skillet with hot oil, cook the bacon until crispy. Remove to a chopping board lined with paper towel. When cool enough to handle, remove paper towel and roughly chop crispy bacon.
2. Combine and toss all ingredients in a large salad bowl.
Related post/s:
Baby Spinach Artichoke Endive Salad
This is a very easy salad to make. Di Palo’s in New York City frequently cooks and preserves artichokes in olive oil and sells them in a plastic container. You can use canned artichokes as long as you drain them and use good olive oil as dressing. Endives are available in nicer supermarkets but you can substitute watercress or arugula.
Ingredients:
1 bag of baby spinach
4 pieces of cooked artichokes, chopped
4 Belgian endives, roughly chopped
1 red onion, roughly chopped
2 tomatoes, chopped
salt, pepper, olive oil1. Toss all ingredients in a large salad bowl.
Related post/s:
Where to buy cooked artichokes
