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2 Cups very ripe, frozen Kiwi (peeled) 1 Cup sugar 1/2 Cup fresh lime juice Process sugar in a food processor with metal blade for one minute to grind fine. Add the kiwi chunks in batches while adding a … Continue reading
This is a nice way to use fennel. The more the merrier on the citrus types. You can make this ahead and let it sit for an hour or so to kinda marinate it. For Salad: 2 large heads of … Continue reading
This is a very simple side dish that can be made with any kind of cabbage. I like the white Savoy type myself. 1 large onion sliced into slivers (substitute leeks if that is your preference) 1 medium head of … Continue reading
This is a southern India condiment my friend Bapu learned from his grandma. It has variable levels of hot depending on which peppers you use and how many. I usually double the recipe. 2 cups packed of well washed, fresh … Continue reading
I adapted this from the namesake recipe in The Enchanted Broccoli Forest. It’s very similar but with fennel you get that anise element. Still tastes yummy and is more local-ish to Cali with the chaparral name. 2 cups cooked and … Continue reading