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Posts Tagged ‘wilted’

by Caitlin Saniga

Sauteed arugula with golden chickpeas, pine nuts and Parmesan. Round two: Shredded Parmesan and mixed in while warm so it melted.

The first time I made this, I sprinkled the Parmesan shavings over the warm arugula salad. I’ve always been a fan of shaving Parmesan, because it packs a lot of punch that way. The second time, I grated fresh Parmesan and stirred it into the mixture. The Parmesan got all stringy and gooey and wonderful. I think I liked that way better. Which way will you try?

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by Sarah Steimer

Chard become one of my favorite greens this summer, and I ate this open-face chard sandwich often. I read somewhere this year that chard would replace kale as the "trendy green" of 2013. That's a ridiculous thing to say, but I do sort of hope that's the case because I'd love to see chard on more restaurant menus.

Chard become one of my favorite greens this summer, and I ate this open-face chard sandwich often. I read somewhere this year that chard would replace kale as the “trendy green” of 2013. That’s a ridiculous thing to say, but I do sort of hope that’s the case because I’d love to see chard on more restaurant menus.

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