My Green Cauldron

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Quinoa Tabbouleh

Serves 4 1 cup quinoa, rinsed well and drained 1 3/4 cup water sea salt, optional 1/2 cucumber, sliced and diced 3 scallions, chopped 1 cup tomato, chopped 1/4 cup chopped fresh mint (parsley may be substituted if mint is…

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Spaghetti Sauce

A local grocer is closing after 114 years of business. Russo’s has brought the Grand Rapids area the best of Italian, Greek, & Middle Eastern Cuisine. They will be missed by many. My Grandma was an avid recipes collector, and…

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garlic green beans

Serves 4 1-pound fresh green beans, trimmed and chopped2 tablespoons olive oil4¬∑cloves garlic, minced1 teaspoon crushed red pepper flakes. Salt and pepper to taste l. Boil green beans in water for just 3-4 minutes; do not overcook. Or steam for…

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Kale Artichoke Dip

Kale artichoke dip 1 (14 ounce) can jar artichoke hearts, drained and chopped coarsely 4 ounces cream cheese, softened 1/2 cup plain yogurt 1/2 cup shredded Parmesan cheese 1 cup shredded Mozzarella cheese 1-2 clove(s) garlic, minced 1/2 tsp sea…

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Zucchini Spread

3 pounds zucchini, cut into a 1/2 inch cubes 3 tablespoons olive oil 1 tablespoon butler 5 garlic cloves, gently smashed 5-6 springs of thyme 1/2 teaspoon sea salt 4-5 turns of a pepper grinder. Place a large. heavy skillet…

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Venetian Vegetable Stew

Venetian Vegetable Stew Boiled Rice 1 tablespoon extra-virgin olive oil 3 medium (1 1/2 pounds) zucchini, well-scrubbed and cut into inch cubes 1 medium onion, chopped 1 medium celery rib with leaves, chopped 1 medium red bell pepper, seeded and…

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Paella Saute with Saffron

paella saut√© with saffron Can Be Cooked In Under 30 Minutes Chicken-flavored Rice or Steamed Rice 3 ounces chorizo or other spicy smoked sausage, (tofu or tempeh?) diced   1 1/2 pounds medium shrimp, peeled and deveined 1 tablespoon olive…

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