From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 Ingredients: 1/2 cup onion, chopped 1 clove garlic, minced 1 tbsp oil 1/2 tsp dry mustard 1/2 tsp cumin, ground 1/4 tsp tumeric, ground 1/4 tsp coriander, ground 1 cup kohlrabi, peeled and chopped- save leaves! 1 cup potatoes, peeled and chopped 1 cup tomatoes, chopped or canned 1/2 cup water 3/4 tsp salt 1/2 tsp sugar kohlrabi leaves, finely chopped 1/2 cup green peas, or pea…
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 6-8 Ingredients: 1/2 to 1 pound ground beef or pork 1 cup onion (chopped) 1 cup green pepper (chopped) 1 L canned tomatoes 4 cups Chinese cabbage (shredded) 3 cups cooked rice 1 tsp salt ½ tsp dried oregano ½ tsp dried basil 3 cloves garlic (minced) ½ cup sour cream 1 cup mozzarella cheese (shredded) Preparation: Sauté meat in large frypan with onion and pepper until meat…
with whole wheat pasta, fresh basil and garlic crumbs From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Serves 4 Ingredients 2 Tbsp olive oil 1 yellow onion, or white parts of a bunch of green onions 1 1/2 tsp salt 6 garlic cloves, minced 2 bay leaves 1/2 tsp red chile flakes, or more to taste 1 cup red table wine 1 x 28oz can whole or diced tomatoes 4 Roma tomatoes, seeded and diced, or cherry…
Tomato Confit From Thomas Keller’s ‘Bouchon’ cookbook Ingredients: 2 lbs cherry tomatoes ½ cup extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper 2 tsp thyme Preparation: 1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme. Spread on an oiled baking sheet. 2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist. Let cool on…