I love the bright color of steamed greens, and they look perfect on a holiday or party table with a variety of hors d’ouevres. I made this batch of pesto for an art reception. It went over well with vegans and non-vegans alike. Turnip green pesto 1 pound fresh turnip greens, chopped 1/4 cup toasted […]
Frijoles Borrachos was just the right thing for a cold Sunday morning.
I like to make vegan empanadas, but only when I have plenty of time to spend in the kitchen. Here’s my recipe for turnip green and cannellini empanadas.
I made fig jam and fig preserves with lemon, ginger and cinnamon to give the flavor a little lift, and after eating, cooking or canning dozens of jars of the mellow fruit, I decided I wanted to step it up a little and enhance the flavor profile.
Zucchini bread with chocolate chips is a symphony of flavor with every bite.