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    Sliced Cabbage Salad Simply Made

    PrintSliced Cabbage SaladAuthor Steve Albert Here’s an easy to make salad. All you need is  thinly sliced green or red cabbage–or both. InstructionsToss the sliced cabbage with ½ teaspoon of salt and any of the following also thinly sliced–Chinese cabbage, celery, spinach, chard, turnip, carrot, parsnip, parsley, green onion, zucchini, cucumber, asparagus, green beans, red […] More

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    Chard Soup Made Simply

    PrintChard SoupAuthor Steve Albert IngredientsChard soup, like cabbage or lettuce soup, can be made from nothing more than chard, water, and salt, But this recipe is a bit fancier—it adds a couple of eggs, a small onion, and some pepper.InstructionsCut the chard leaves (a bunch or about 1 pound) once lengthwise into ribbons, then crosswise […] More

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    Cauliflower Salad Simply Made

    PrintCauliflower Salad Boil or sauté-steam the cauliflower until just tender for best flavor. Then add your choice of chopped celery, grated carrot, thinly sliced green onions or red onions, sliced tomatoes, and top with chopped olives or parsley. InstructionsCut raw cauliflower florets into small pieces.Chop celery or grate carrots for cooking with the cauliflower or […] More

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    Roasted Root Vegetables

    Roasted root vegetables make for a sweet and savory side dish. Roots great for roasting are carrots, turnips, celery root, rutabagas, parsnips, kohlrabi, and fingerling potatoes. To these you can add garlic bulbs and thick slices of butternut squash if you like. Toss root vegetables with a bit of olive oil and salt and set […] More

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    Whole Winter Squash Roasted

    Small winter squashes such as butternut, Delicata, and acorn can be roasted in halves to serve right in the shell. Preheat the oven to 400°F. Halve the squash and scoop out the seeds. No need to remove the skin. Place the halves cut side up on an oiled rimmed baking sheet or shallow roasting pan, […] More

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    Glazed Carrots Simply Made

    PrintGlazed CarrotsAuthor Steve Albert Don’t miss out on this simple carrot recipe. It’s delicious! InstructionsPeel the carrots and cut them into rounds or sticks. Be sure the pieces are about the same size so that they cook evenly. (If you use baby carrots, don’t bother to peel them.)Put the carrots in a saucepan or heavy […] More

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    Potato-Leek Soup Simply Made

    PrintPotato-Leek SoupAuthor Steve Albert Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like. Ingredients3 parts finely sliced potatoes; use boiling or Yellow Finn potatoes, scrubbed well.2 parts sliced leeks (or onions); use only the white parts.Milk or creamSeasoningsOil or butterInstructionsSauté the […] More

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    Fresh Corn Salad Recipe

    Here’s a fresh harvest corn salad that matches just-picked corn with a handful of cherry tomatoes, a small red onion, a medium bell pepper, and cilantro—and sweet vinaigrette. If you haven’t just picked the corn out of the garden then choose bright green, full husks and look for silks that are moist and flowing. Pull […] More

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    Tomato Harvest Ketchup Recipe

    PrintTomato Harvest KetchupYield 2 quarts Here’s a full-flavored tomato ketchup that comes right out of the garden. This recipe combines just picked tomatoes, bell peppers, onion, garlic, and celery. It’s thick and smooth with a rich, complex flavor you’ll never find in store-bought ketchup. (If you want store-bought flavor add double or triple the amount […] More

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    Grilled Chicken Kebabs

    The kebab or shish kebab originated in the Mediterranean. The kebab is a marinated meat, poultry, shellfish, firm fish, and vegetables or fruits threaded on a skewer and grilled or broiled. This recipe works with any medium-dark meat—chicken things, cubed turkey, pork, and even fish such as salmon or swordfish. PrintGrilled Chicken KebabsAuthor Steve AlbertYield […] More