This creamed greens recipe includes pancetta, mushrooms, red bell and poblano peppers, onions and carrots. Try it with kale, tatsoi, spinach, collard, turnip or any other greens. ~~~ The creamed greens recipe I posted two months ago is really good, but I kept thinking it could be even better. It could be creamed greens deluxe. …
Now that the holidays are over, our CSA from In Good Heart Farm is back. Yay! Take a look below at what we got this week. Tatsoi If I pick up scallops at the seafood market, I might make something like this recipe from Cooking Light: Sea Scallops with Sautéed Tatsoi and Bacon. Otherwise, this …
Tis the season for a festive tablecloth! This week, our CSA share from In Good Heart Farm included some old friends (hello, tatsoi) and a bunch of new pretty little thangs. Kale and Tatsoi Last night I made a polenta, cheese and collards recipe something like this one from The Splendid Table. Instead of following their …
Look at our tatsoi bouquet. Is that wild or what? Tatsoi I don’t know if anything can top the creamed tatsoi and kale I made last week, but I’m always game to try new recipes. Normally when I’m in the just-get-it-done mode, I sauté some onion, maybe some mushrooms and/or sweet peppers, add garlic, red …
If you rather try my “deluxe” version with mushrooms, poblano, carrot, onion and bacon, check out Creamed Collards (or Greens) Deluxe. All of a sudden, it’s December. And the holiday season. My brain hasn’t really absorbed that fact. I love this season but I’m not prepared. This week, I’ll rev myself up so, by the …
Blue cheese is one of those love it or hate it ingredients. I’m in the love camp. If I’m having a salad before dinner, most likely it’s topped with some crumbled blue cheese. The Salemville brand has been on sale lately at Lowes Foods so I’ve been enjoying their Gorgonzola. So creamy with just the …
That’s my CSA share this week from In Good Heart Farm. If you participate in Community Supported Agriculture, then you know the challenge of using up your share before it’s time for another one. Don’t get me wrong, I love the abundance, but I have to be more disciplined in my menu planning. I’m always …
Grabbing the Gusto 