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Posted on November 14th, 2009
Garlicky Bean Soup with Kale I admire soup’s simple needs — a few ingredients, a little time and a bowl to contain it. But then I come from a family of soup lovers. My father says he’s never met a soup he doesn’t like. And my great grandmother, a Polish Jew, made such [...] Posted on October 31st, 2009
Rustic, country-style, comforting. In this simple dish, white rice serves as neutral companion to robust fall greens. Use any braising greens, such as collards, mustard, kale or a mixture. Turn it into a one-pot entree by stirring in a can of drained and well-rinsed pinto beans or black-eyed peas. Makes 4 large or 6 [...] Posted on October 23rd, 2009
I love developing core recipes that serve as a foil for local foods, which end up being the star performers. In this flexible dish, beans and local booty can easily be made into a soup, stew or rolled into a tortilla. And the smoky smell of the beans, which comes from the chipotle [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. |
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Copyright © 2012 Amy Cotler The Locavore Way - All Rights Reserved |
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