by Judy | Nov 18, 2016 | CobraHead, Recipes
We had a late harvest of turnips and radishes, more than we could eat raw, so we included these in a roaster full of vegetables. I’ve not cooked with radishes much so this was something different for us. I’ve listed the veggies that were in this mix but you can use whatever you have. Everything came from our garden except the olive oil, rosemary, salt and pepper. Recipe: 1/4 Cup Olive Oil 1 Crushed Clove Garlic mixed with 1/4 tsp. Salt Potatoes...
by Judy | Nov 4, 2016 | CobraHead, Recipes
Tis the fall season when the harvest of garden veggies are brought in and placed on every available flat surface in the kitchen. It’s not always easy to find a place to have lunch or dinner but I did my best to use up enough food to make room for the soup bowls…… Feel free to throw whatever you have in the soup pot. The spices, celery, veggie broth and black beluga lentils were the only items not harvested from the garden. Recipe: 2 T. olive oil...
by Judy | Oct 27, 2016 | CobraHead, Recipes
We have a nice patch of fall beets. The thinnings are great for sautéing and if there’s a baby beet attached, so much the better. Way back when, my mother used to serve cooked spinach with a splash of cider vinegar. I just changed it up to balsamic vinegar which has a natural sweetness to better complement the beet greens. Here’s the recipe: 1-2 T. olive oil or butter 1 cup sliced onions 1/2 pound of beet greens and baby beets 1-2 T. balsamic vinegar...
by Judy | Sep 25, 2016 | CobraHead, Recipes
Are you looking for something to do with all those cherry tomatoes? In addition to salsas, cobblers, pasta sauces, etc., how about a hot tomato sandwich? This is a vegetarian version of your typical hot beef or hot turkey sandwich and just as satisfying. Recipe: 1-2 T. Olive Oil 2-3 cloves garlic, minced 4 cups cherry tomatoes, halved or quartered (about 2 pounds) 1/2 tsp. salt Freshly ground pepper Basil garnish – optional Shredded parmesan cheese –...
by Judy | Aug 30, 2016 | CobraHead, Recipes
Need a quick cucumber salad for lunch or dinner that’s just a step up from plain sliced cucumbers? Try this: 1-2 peeled cucumbers, thinly sliced 1/4 to 1/2 tsp. salt 1 T. white wine vinegar Slice your cucumbers as thin as you can. if you have a mandoline so much the better, and faster. There’s something different about the slices when they’re thinner versus thicker. Sprinkle with salt and lightly stir. Let stand for 15-30 minutes. Drain...
