by CCFN | Sep 15, 2020 | Appetizers, Recipes
Peppers can be red, green, yellow, orange, purple, black, sweet or spicy! According to The Victory Garden Cookbook by Marian Morash, the color of peppers has nothing to do with spice. “The degree of heat in a pepper depends upon the amount of heat compound,...
by CCFN | Jun 1, 2020 | Appetizers, Recipes
Sautéed turnip bulbs and greens Ingredients 1 bunch of turnips (greens and bulb) garlic olive oil, butter, or coconut oil (about 1 tbsp) salt pepper (optional) Directions Clean the turnip bulbs and greens with cold water. Slice garlic, turnip bulbs and greens....
by CCFN | Apr 13, 2020 | Appetizers, Recipes, Snacks
From the Foodnetwork.com Ingredients: 3 tablespoons butter 1 shallot, finely chopped 1 clove garlic, chopped 2 tablespoons all-purpose flour 1 cup heavy whipping cream 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry 1 (8-ounce) jar...
by CCFN | Apr 13, 2020 | Appetizers, Recipes
Broccoli melts From Smitten Kitchen Ingredients 1 lb. broccolini or regular broccoli (What’s BROCCOLINI?? Broccolini does not have as thick of a stem as broccoli and it’s flavor is a little spicer). Coarse salt to taste 2 tbsp olive oil 3 garlic...
by Janet Rumble | Jun 19, 2019 | Appetizers, Recipes
Ingredients: 1 pound green beans, trimmed 1 teaspoon fresh lime juice ½ teaspoon lime zest 1 teaspoon extra virgin olive oil 1 tablespoon shallots, minced 2 tablespoons mint leaves, minced Directions: Start by filling a large bowl with water and ice. Set aside. Bring...
by Janet Rumble | May 13, 2019 | Appetizers, Recipes
Adapted from Diabetes Forecast magazine Makes 6 servings Ingredients 1 ¼ cups pearled barley (not quick-cook) 2 ½ cups water ¼ tsp. salt ¼ cup chopped walnuts 2 small carrots, peeled and diced ½ English cucumber, peeled, seeded, and diced 2 small tomatoes, diced 2...
