This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.
From seriouseats.com.
This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.
This recipe came from Sunset magazine.
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
From Fine Cooking magazine
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
