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Tag Archives: vegetarian
Here’s the recipe for a delicious, warming, super simple lentil soup that’s good all year long – no need to wait for a chilly, damp spring day to make it. However, if you have one of those on the weather forecast, get yourself some dried lentils, veg stock and greens of your choice. I used mustard greens. Try kale, swill chard, spinach, but I’d steer clear of beet greens as they may turn your soup pink!
So, not to brag or anything but one of the women that sampled these said these are “CRAZY GOOD!” Another said, “These are the best thing I’ve ever eaten.” Try them at home! They are super easy, the batter is kind of a cross between omelet and crepe and its a great use for zucchini when you are sautéed out.
What to do with all those greens?! Its the height of greens season at the Market. With those stunning piles of collards, kale, swiss and rainbow chard just begging to be made into an alt-bridal bouquet I’m always bringing home…
Michael Pollan recently quoted Harry Balzer, food marketing researcher for NPD Group which studies American eating habits, in his article written for the New York Times Magazine. What the cynical Balzer said, and Mr. Pollan wrapped up the article was…