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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
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
I love soba (the more buckwheat-y the better) with squash. And the greens add a little kick to this. 12-16 oz Soba noodles (I have these big boxes where they noddles come in little bundles and I usually use two … Continue reading
This is a lovely winter dish. You can use lettuce or spinach for the salad bed but I prefer arugula (just like Obama). Endive is nice too with the arugula if you can find it. One bunch beets (4-5 medium … Continue reading
So this is a good way to use the stems of the greens like kale that are left over after making something like “Tree’s Greens“. 1/2 large onion cut in half moons 2 cups soaked pinto, cranberry, or black beans … Continue reading
1 large bunch rainbow chard (White is fine if that’s all you got). 2 Tlbs Toasted Sesame oil 2 cloves garlic 1 and 1/2 Tlbs rice vinegar 1 and 1/2 Tlbs soy sauce or the like (small handful sesame seeds … Continue reading