We could all use a little more green in our lives and since it's almost St. Patrick's day, I decided we'd dedicate the next few posts to green food. Here's
Chicken Piccata is is a great meal and once I got the sauce down to a science it is a simple meal for any night of the week. You can also substitute the chicken for pork or veal and it
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese
Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
I have a theory that you can tuck almost any finely chopped or shredded vegetable into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled.
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.
