Fresh Lemonade
Recipe by Julie Collins INGREDIENTS 1/2 cup freshly squeezed lemon juice (3–4 lemons) 1/4 cup sugar 2 cups water, room temperature Lemon slices PREPARATION Place juice, sugar, and water in a blender and blend until well smooth (or stir well by hand until sugar is completely dissolved). Serve over ice and top with a fresh […]
Potato Salad
By Julie Collins INGREDIENTS 1 pound Red New Potatoes 1 tablespoon hot water 2 cloves garlic, minced 1/4 cup chives, chopped 3 1/2 tablespoons lemon juice 1/3 cup mayonnaise Salt and pepper to taste PREPARATION In a large saucepan combine potatoes with enough salted water to cover by 1 inch and simmer until just tender, […]
Broiled Cheddar Cauliflower
By Julie Collins INGREDIENTS head of Cheddar cauliflower cut in quarters then sliced 1/4 cup olive oil 1 clove garlic minced Salt and pepper to taste 1 tablespoon dried paprika 1 tablespoon dried cumin 1/2 cup of water PREPARATION Place oven on broil setting. Using broiler pan, place water in the bottom of the pan […]
Smothered Yellow Squash with Basil
Adapted from epicurious.com INGREDIENTS 2 tablespoons olive oil 1 1/2 medium yellow squash, halved lengthwise and cut into 1/8-inch thick slices 2 cloves garlic, minced 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup finely chopped basil PREPARATION In a heavy skillet set over medium-high heat, cook the squash in two […]
Veggie Stir-Fry
Recipe by Julie Collins INGREDIENTS 3–4 cups vegetables, cut into bite-sized pieces (mushrooms, peppers, celery, carrots, bok choy, broccoli, etc.) 1 onion, sliced in half then cut into 1/4-inch slices 1–3 garlic cloves, minced (depending on preference) 1 teaspoon fresh ginger, finely minced or grated Vegetable or peanut oil Salt and pepper Sherry or white […]
White Hakurei Turnip Gratin
Adapted from Gourmet INGREDIENTS 1 tablespoon unsalted butter 2–4 white Hakurei turnips, trimmed and left unpeeled 1/2 tablespoon chopped thyme 1 teaspoon kosher salt Dash of cayenne pepper 1/2 cup heavy cream 1/2 cup grated Parmigiano-Reggiano cheese PREPARATION Preheat oven to 450 °F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, […]
New Year’s Beans and Greens
Adapted from vegweb.com INGREDIENTS 1 tablespoon vegetable oil 1/4 medium-size onion, diced 2 large cloves garlic, minced 1 cup cooked black-eyed peas* 1 bunch collard greens, chopped 2 teaspoons liquid smoke 1 teaspoon hot sauce *Do Ahead—Soak and cook the beans: Black-eyed peas are actually beans, not peas. Measure the amount of dried beans you’d […]
Vegetable Stir Fry
Recipe by Julie Collins INGREDIENTS 3 garlic cloves (minced) 2 tablespoons fresh ginger (minced) 4–5 kale leaves, coarsely chopped 2 rainbow carrots, chopped Shiitake mushrooms, coarsely chopped (approximately 1 cup) 1 chopped onion 2 tablespoons vegetable oil Pinch of salt 2 tablespoons sherry or white wine 2 tablespoons soy sauce PREPARATION Heat skillet over high […]
Baked Balsamic Beets
Recipe by Julie Collins INGREDIENTS 2–3 beets, scrubbed and ends trimmed 3 tablespoons balsamic vinegar Salt and pepper PREPARATION Heat oven to 400 °F. Wrap each beet individually with foil. Bake until beets are tender (usually between 30 minutes–1 hour depending on size). When the beets are cool enough to handle, slip off the skins. […]
