Ingredients: • 1 bunch rapini, ends removed • ¼ cup water • 1 tablespoon olive oil • 2 cloves garlic, finely chopped • 1 tablespoon hot peppers in oil, chopped small • salt and pepper Directions: 1. Put water and rapini in a large pan, cover, and boil hard for 2 minutes. 2. Uncover and drain liquid. […]
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A simple pairing for meatballs or bolognese. Ingredients: • 1 medium spaghetti squash • 1 tablespoon olive oil • salt and pepper Directions: 1. Preheat oven to 400 degrees. 2. Cut squash in half, lengthwise and scoop out seeds. 3. Rub olive oil into flesh and season. Place face-down on baking sheet. 4. Roast 30 minutes. 5. Serve 1/2 cup […]
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A perfect pairing for fish. Ingredients: • 1 medium fennel, fronds and stem removed • 2 tablespoons olive oil • 2 teaspoons chili flakes • salt and pepper Directions: 1. Preheat oven to 400 degrees. 2. Cut fennel into quarters, place on baking sheet. 3. Toss with olive oil, chili flakes, salt and pepper. 4. Roast for 30 minutes. 5. […]
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Although I have an affinity for bacon with my brussel sprouts, this is an enticing, vegetarian-friendly, baconless way to serve them. Ingredients: • 1 tablespoon olive oil • 1 small onion, chopped • 3 garlic gloves, thinly sliced • 4 cups Brussels sprouts, halved and thinly sliced • ½ cup chicken broth/ vegetable broth • salt and pepper • ¼ […]
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This is one of my favourite two minute vegetable sides. Ingredients: – 2 large yellow or green zucchini, halved lengthwise and sliced into thin long strips – 1 tablespoon olive oil or pesto – salt and pepper Directions: In a large fry pan over medium heat, toss zucchini with oil or pesto, until wilted, but not mushy. Serve zucchini pasta […]
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Crispy green beans, roasted cherry tomatoes and crumbled feta – such a simple and mouth watering combination. Fish pairs well with this dish, as does lamb or pork. Ingredients: 1/2 onion, thinly sliced 1 tbsp olive oil 1.5 – 2 cups green beans, ends trimmed 1 cup cherry tomatoes 2 tbsp firm feta cheese Directions: 1. Heat pan over medium-high […]
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Collard greens remind me of a childhood friend whose grandmother always cooked collards – fried, steamed, or boiled in soup. The smell is potent, but the nutrition is equally powerful. Ingredients: 1 bunch collards, washed and chopped into strips 2 tbsp water 1 tbsp olive oil 2 cloves garlic, peeled and finely chopped 1/2 tsp red pepper flakes or hot […]
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