Sauteed Spinach

The key here is brief exposure to heat, so that the leaves are bright green and retain some of their crisp texture. Prep time:  5 minutesCook time:  5 minutes INGREDIENTS3 TB olive oil2 cloves garlic, slivered12-16 oz spinach, washed and dried.1 teaspoon fresh lemon juicefreshly ground black peppersalt to taste Continue Reading

Grilled Zucchini

  Versatile Zucchini can be prepared in many different ways. One of the simplest, and the most tasty, is to grill slices like this. Yum. Prep time: 5 minutesCook time: 8 minutesServes: 4 (or 2 if you really like your squash) INGREDIENTS2 small zucchini, washed, ends cut off, and sliced Continue Reading

Red, White & Greens (AKA Beets and Spring Turnips)

This springtime dish is perfect for tender spring beets and turnips that don’t need peeling.  Cook the bulbs first, then the greens. Prep time:  10 MinutesCook time: 15-20 minutesServes: 4 INGREDIENTS4 tablespoons olive oil1 bunch young small beets, with greens1 bunch young small spring turnips, with greens1/4 cup diced onion2 Continue Reading

Roasted Rosemary Radishes

The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch. Prep time: 5 minutesCook time: 30 minutesServes: 4 as a side dish INGREDIENTS2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2″ piecesOlive oil1 clove garlic, crushed2 Tablespoons Continue Reading

Tagliatelle with Zucchini, Red Pepper, and Heirloom Tomato

The fresh sweet taste of summer vegetables shine through the creamy tagliatelle.  It’s even better with fresh pasta. Prep time:  10 minutesCook time:  10 minutesServes:  4-6 INGREDIENTS1 pound fresh tagliatelle pastaOlive oil2 zucchini squash, 1/2 inch dice1 large sweet red pepper, 1/2 inch dice1 medium onion, 1/4 inch dice (about Continue Reading