Recipes

• 4 medium zucchini (1 1/2lbs) • 1 tablespoon butter, cut into small pieces • 1 tablespoon olive oil • 2 tablespoons grated parmesan cheese • 2 tablespoons fresh basil leaves, sliced thin • 1⁄8 teaspoon red pepper flakes Directions 1. Bring pot of water to boil. 2. Mean-while, w

Pan-Seared Sea Bass with Beet Sauce and Beet Greens Serves 4 Ingredients 1 pound red beets with greens (about 3 medium) 1 cup water 1 1/2 tablespoons soy sauce 1 tablespoon balsamic vinegar 3 tablespoons unsalted butter 1 teaspoon minced peeled fresh gingerroot 4 sea bass fillets (about 1/2

Radishes are just one of my favorites - I used to dislike them for their bitterness - but they grew on me over the years. In France, I kinda fell in love with them. The French serve them on little toast points with a layer of butter, thinly sliced radishes and a pinch of salt. Something about this c

Dandelion Salad with Warm Hazelnut Vinaigrette 2 large bunches dandelion greens (about 2 pounds) 1/4 cup hazelnuts 3 garlic cloves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Preparation Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut rema

Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables. Research has shown that chard leav

Oh, the wondrous world of Kale...what to do with Kale??? There are just so many things to do with this leafy supergreen. Raw - in a salad. Try with something citrus like orange slices and almonds, with shaved swiss cheese, olive oil and lemon juice. Finish with sesame seeds and salt. Baked - hello k