Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...
If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, ...
1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...
At my CSA, it's the time of year where I have to make hard decisions — choosing between kale and Swiss chard. It doesn't seem like a hard decision, but it is. I'm standing there, making a split-second ...
People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and ...
SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...
We are all looking for ways to get more leafy greens into our diets. One way is to bake them into a versatile savory tart that you can serve for any meal of the day, including as a main course for ...
If your garden is still giving you Swiss chard and leeks, turn them into this dramatically delicious quiche for Mother’s Day. Valerie Rice, the Santa Barbara home cook and gardener behind the dish, ...
Getting your Trinity Audio player ready... No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or ...
From collards and kale to spinach and chard, these leafy greens recipes deliver big flavor in soups, salads, braises, and ...
If your garden is still giving you Swiss chard and leeks, turn them into this dramatically delicious quiche for Mother’s Day. Valerie Rice, the Santa Barbara home cook and gardener behind the dish, ...
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