My daughter inspired this dish when she was going through her mermaid phase and I was tired of endless broccoli. I wanted collards and needed a hook to get her to try these. It was wildly successful, and spawned variations. INGREDIENTS: 1 small bunch of collards, cut into a fine chiffonade Water to cover by...Read More

Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first made this recipe, I was tossing the stems...Read More

INGREDIENTS: 1 bunch of curly kale 1 tablespoon extra virgin olive oil +1 tablespoon more 2 cloves of garlic, minced 1 cup red wine or white wine Salt and freshly ground black pepper METHOD: Strip the kale leaves from the stems. Meanwhile, bring a quart of water to a boil in a 2-quart saucepan. Chop...Read More

INGREDIENTS: 1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme 1/2 cup homemade bread crumbs (or store-bought) 2 tablespoons olive oil plus more as needed Optional: 2-4 tablespoons of grated...Read More

Although Frizzled Leeks sounds like a silly name, these are commonly used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast. I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case,...Read More

Although the title says “creamy”, there are really only a few ounces of cream for flavor and a little texture. The liquid is mostly stock, and the real creaminess comes from the vegetables themselves, especially the roasted leek. INGREDIENTS: 1 head cauliflower, trimmed and cut into 1-inch florets 2 medium leeks trimmed, white and palest...Read More

The apple in this dish brings out the sweetness of the cauliflower, and the potato adds body and echoes the nutty flavors of cauliflower. Apple Balsamic vinegar can be found in gourmet shops and better grocery stores. It is a syrupy vinegar made as Balsamic vinegar is made, but uses apple juice as a starting...Read More

Kind of like mac ‘n’ cheese, but with cauliflower instead of noodles. This would be a good dish to make after entertaining and finding you have a bunch of small bits of cheese. Cheddar and Gruyere are used here for depth of flavor, but other Swiss and Cheddar types would work as well. INGREDIENTS: 1...Read More

INGREDIENTS: 2 ounces pancetta, cut into 1- inch pieces or 1/4-inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half 1/4 cup + 1/3 cup fresh orange juice 1 red onion, chopped 2 cloves garlic, peeled and thinly sliced lengthwise across the width 1/4 cup pine...Read More

This is a basic recipe for gravlax or cured salmon. Easy to do, less expensive, and tastes better than store-bought. Once you have this recipe down, you can start playing with other flavorings, like adding dill or mint. The fattier the salmon, the better for gravlax.Read More