by fifthcrow | Aug 31, 2016
INGREDIENTS 12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise 3 tablespoons fresh lemon juice 1 ½ tablespoons olive oil ¼ cup water 1 teaspoon salt Freshly ground pepper to taste 1 teaspoon minced fresh parsley 1 teaspoon minced...
by fifthcrow | Aug 11, 2016
Ingredients 1 small head escarole, torn into 1/2-inch pieces (about 3 cups) 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups) 1 tablespoon vinegar-packed capers, drained 1/4 teaspoon red-pepper flakes 1 tablespoon extra-virgin olive oil 3/4 pound...
by fifthcrow | Aug 11, 2016
Ingredients 4 poblano peppers 1 cup uncooked brown rice (or 4 cups of any cooked grain) 1½ cups salsa 1 15 oz. can of black beans 1½ cups frozen or canned corn kernels 3 green onions 1 teaspoon cumin 1 teaspoon chili powder Cayenne to taste Salt and freshly ground...
by fifthcrow | Aug 11, 2016
Serves 4 Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Ingredients 4 cups cauliflower florets 2 tbsp olive oil 1 onion, chopped 3-4 cloves of garlic, minced 4 medium tomatoes, chopped 1 fresh chili pepper, deseeded and chopped ½ tsp chili flakes ½ tsp...
by fifthcrow | Aug 2, 2016
Ingredients 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups) 1 cup sugar 1 piece (1 inch) fresh peeled ginger, finely grated Preparation 1. Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb...
