Sautéed Mixed Winter Greens Serves 4 Hints The stems of kale and other cabbage family greens are tough and often definitively bitter, so tear the leaves away from the stems before cutting up the leaves. I don’t buy mixed winter … Continue reading →
Kale, chard, mustard greens, collard greens, beet greens and Brussels sprouts are called Winter Greens. Why? Probably because in areas with moderate climates like the northwest, they grow almost all winter long. Dark colors, rich flavors and sturdy textures fit … Continue reading →
Sassy Sauteed Bell Peppers Serves 4 This recipe from The What To Fix For Dinner Cookbook, was created by Caprial Pence when she was head chef at Fullers in Seattle’s Sheraton Hotel. The fresh, slightly spicy flavor, crunchy texture and … Continue reading →
This is another slightly modified Rick Bayless recipe. I admit you can substitute vegetable shortening for the lard but I refuse to put it in the actual recipe. For me, tamales are special holiday food that should not be tampered … Continue reading →
