This frittata takes inspiration from the traditional southern preparation of turnips and collard greens. It pairs those cruciferous veggies with garlic, heavy cream along with Romano cheese.
Tag: vegetarian
I love queso, but I am not a big fan of the “processed cheese product” that is typically used to give this dip its creamy consistency. Besides being high in sodium, many processed cheeses are made with hormone-laden dairy and
This is a recipe that almost wasn’t. It came about last Sunday night while I was preparing beer bread and chai truffles for a food swap the next day. I was really nervous about going to the swap, in part
I consider this dish a personal victory over two of my produce nemeses: mustard greens and lentil sprouts. I know that both of these vegetables are perfectly lovely and nutritious, but they gave me fits before I finally tamed them