Green Bean and Feta Saute
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add green beans, onion, bell pepper, and crushed red pepper; sauté 3 minutes. Add artichokes and broth; cook until liquid is reduced to 2 tablespoons (about 30 seconds).…
Green Bean and Feta Saute
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add green beans, onion, bell pepper, and crushed red pepper; sauté 3 minutes. Add artichokes and broth; cook until liquid is reduced to 2 tablespoons (about 30 seconds).…
Green Beans and Red Onion with Warm Mustard Vinaigrette
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl. Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium…
Green Beans and Red Onion with Warm Mustard Vinaigrette
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl. Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium…
Green Tea Marinated Cucumbers
Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.
Green Tea Steamed Rice
In this Japanese method of cooking rice, the liquid never comes to a full boil, which would reduce the amount of antioxidants. So, your rice will absorb not only the tea's flavor and light brown hue, but also its healthful properties.
Grilled Artichokes
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke. No dip is necessary although some might want to use additional marinade for dipping.
Grilled Sardines
Portuguese-style grilled sardines or smelts, or other small fish, are downright irresistible.
Harvard Beets
For the story behind these classic beets see our Featured Food section.
Herbed Kasha Pilaf
Cook onion in butter until tender, not brown. In a separate bowl, stir uncooked kasha and egg together. Add to butter and onion and stir until each grain is coated. Stir in water, rice, beef or chicken bouillon granules and basil. Bring to boil. Reduce…