Air-Dry Hang tiny bundles held together with a rubber band or some twine. Or dry on a rack or screen, separating the larger leaves, and placing in a cool, well-ventilated space out of direct sunlight. …
Minestrone
This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally…
Shiitake Mushroom Barley Patties
Any mushroom will do here. The barley is such a classic combination with mushrooms, that I’m reluctant to suggest any other substitution. The addition of celery, onion, and parsley was inspired by mushroom barley soup. I added the scallions for an additional layer of flavor. Other than that, I kept these simple to allow the…
Roasted Ratatouille
This is the time of year that I always make a big batch of ratatouille to freeze for the winter. Grab some Roma or other paste tomatoes for this. You want a meaty tomato, not the delicate (and expensive) heirlooms as a base. I had green Italian peppers from the garden, but of course you…
Quinoa, Kale and Butternut Squash Patties with Beet Relish
Everybody is detoxing. Just mention the desire to give up sugar (that would be me) and everyone within earshot will chime in with what they are or are not eating. Vegetables top the charts, mostly raw (no, but thank you anyway) with some taking drastic action and reducing intake to only vegetables and fruits with…
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger Print Prep time 15 mins Cook time 5 mins Total time 20 mins Recipe By: Sheila McDuffie Cuisine: Lebanese Serves: 4 to 6 Ingredients 1½ cups tabouli (cracked bulgar) 1½ cups boiling hot water 1 bunch flat-leaf parsley, finely chopped 6 figs, cut in 8…