Monthly Archives: October 2010

Braised Turnips with Poppy Seed Bread Crumbs

From: http://www.epicurious.com For turnips 3 tablespoons unsalted butter 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges 1 1/2 cups water 1 tablespoon fresh lemon juice For bread crumbs 2 tablespoons extra-virgin olive oil 1 garlic clove, minced … Continue reading

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Leek and Greens Risotto

1 cup risotto (can also use barley but good old arborio is what we had) ½ -1 cup chopped leeks 2 tablespoons olive oil ½ cup white wine ¼ teaspoon fresh thyme and/or sage 1 cup canned or precooked beans … Continue reading

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Gingered Fennel with Garlic

(serves 4-8) From Moosewood Restaurant Low-Fat Favorites 2 medium fennel bulbs (about 2 lbs.) 2 garlic cloves, sliced 2 teaspoons vegetable oil 2 tablespoons grated fresh ginger root ½ cup orange juice (or sherry) 2 teaspoons sugar Salt and pepper to … Continue reading

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