by Greg Edelman | Sep 9, 2019 | Recipe |
Parsnip, Carrot and Collard Green Sauted Ribbons 2 medium parsnips 1 medium carrot 6-7 collard green leaves 1 tablespoon extra virgin olive oil 1 teaspoon sea salt 1/2 cup broth of choice (chicken, bone broth, or vegetable) Using a vegetable peeler, peel the parsnips...
by Greg Edelman | Sep 2, 2019 | Recipe |
Sage Pesto and Delicata Pasta Salad For Roasted Delicata Squash: 1 delicata squash 2 tablespoons extra virgin olive oil sea salt and black pepper For Sage Pesto: 1 packed cup of flat-leaf fresh parley 3/4 cup toasted walnut halves 2-3 medium garlic cloves 6-7 large...
by Greg Edelman | Aug 26, 2019 | Recipe |
Two Ways to Bake a Kabocha Squash Mashed Kobocha Preheat oven to 425 degrees. Cut off the top and the bottom of the squash to make it easier to cut in half longitudinally. Gut out the seeds. Coat the inside flesh of the squash with butter or olive oil. Place the...
by Greg Edelman | Aug 19, 2019 | Recipe |
Greek Style Green Beans and Potatoes 1/2 cup olive oil 1 onion chopped 1 lb. haricot vert green beans 1/2 qt. harvest moon potatoes cut into small wedges 3 medium tomatoes chopped 1/4 cup chopped parsley 1 teaspoon sugar 1/2 teaspoon salt fresh pepper In a medium pot,...
by Greg Edelman | Aug 12, 2019 | Recipe |
How to roast Spaghetti Squash Preheat oven to 400 degrees. Cut squash longways in half and remove seeds. Rub olive oil, or avocado oil on the inside of the squash and sprinkle with garlic salt or any other spices you choose. Place the spaghetti squash cut-side down in...
by Greg Edelman | Aug 8, 2019 | Recipe |
Roasted Okra and Cherry Tomatoes 1 pint okra 1 cup cherry tomatoes 3 garlic cloves 1 cayenne pepper (or pepper of choice) 3 tablespoons olive oil salt to taste Heat oven to 400 degrees. Prep okra by slicing in half long ways. Finely mince hot pepper. Crush garlic...
